Enhancement of Carotenoid Concentration in the Flesh of Japanese Persimmon ‘Fuyu’ by High Postharvest Temperature Treatments
Author:
Publisher
Japanese Society for Horticultural Science
Subject
General Medicine
Reference17 articles.
1. Brossard, G. and G. Mackinney. 1963. The carotenoids of Diospyros Kaki (Japanese Persimmons). J. Agric. Food. Chem. 11: 501-503.
2. 中條利明.1982.富有カキ果実の発育ならびに品質に及ぼす温度条件に関する研究.香川大農学部紀要.37: 1-63.
3. Curl, A. L. 1960. The carotenoids of Japanese persimmon. Food Res. 25: 670-674.
4. Effect of High Temperatures on the Change of Carotenoid Contents in Tomato Fruit after Harvest
5. 播磨真志.2002.カキ'刀根早生'促成栽培果実の流通中の早期軟化防止技術の確立に関する研究.和歌山農総技セ特別研報.4: 1-94.
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