2010 Fiscal Year Final Research Report
Improvement of vegetable quality due to lower molecule generation from polysaccharide by utilization of super-chilling storage
| Project/Area Number |
20500694
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Osaka Shoin Women's University |
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Principal Investigator |
ANDO Mami Osaka Shoin Women's University, 学芸学部, 准教授 (50234183)
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| Project Period (FY) |
2008 – 2010
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| Keywords | 氷温 / 果実 / 野菜 / 物性 / 糖類 |
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| Research Abstract |
After super-chilling storage on several fruits, change their quality was investigated. As a result, improvement of sensory estimation, especially for sweetness, was recognized. However, sugar contents showed no significant change. Therefore, unknown substance which has synergistic effect on sweetness would be increased due to super-chilling storage.
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