| Budget Amount *help |
¥5,460,000 (Direct Cost: ¥4,200,000、Indirect Cost: ¥1,260,000)
Fiscal Year 2015: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2014: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2013: ¥520,000 (Direct Cost: ¥400,000、Indirect Cost: ¥120,000)
Fiscal Year 2012: ¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
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| Outline of Final Research Achievements |
It was analyzed the relations of chemical components, texture, and sensory evaluation score of cooked potatoes. Potatoes were using five cultivars potato harvested in Hokkaido, and five cultivars and two races of potatoes harvested in Nagasaki.
Potatoes immediately after harvest in Hokkaido, "Piruka" is suitable for deep-fried heating, “Haruka" is suitable for boiled heating. After six months storage, "Piruka" is suitable for microwave heating, "Haruka" is suitable for deep-fried, steamed, and microwave heating "Saikai No.31" is suitable for microwave heating in spring crop at Nagasaki. "Saikai No.37" is suitable for steaming, boiled heating in the autumn crop. "Aiyutaka" is suitable for deep-fried heating, "Sanjyumaru" is suitable for deep-fried heating, "Saikai No.31" is suitable for the microwave heating, "Saikai No.40" is suitable for deep-fried, microwave, boiled, and grilled heating.
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