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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| Project Status |
Completed (Fiscal Year 2010)
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| Budget Amount *help |
¥2,860,000 (Direct Cost: ¥2,200,000、Indirect Cost: ¥660,000)
Fiscal Year 2010: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2009: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2008: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
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| Keywords | 氷温 / 果実 / 野菜 / 物性 / 糖類 / 多糖類 / トマト / 重量 / 抗酸化 / 保存 / 鮮度 / 野菜類 / 物類 / 官能検査 |
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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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Report
(4 results)
Research Products
(18 results)
