Control of Fruit Softening during Marine Transport Bound for North America in Three Astringent-type Persimmons
Author:
Affiliation:
1. Laboratory of Persimmon and Peach, Fruit Tree Experiment Station, Wakayama Pref
2. Graduate School of Environmental and Life Science, Okayama University
3. Experimental Farm of Graduate School of Agriculture, Kyoto University
Publisher
Japanese Society for Horticultural Science
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/hrj/20/4/20_455/_pdf
Reference33 articles.
1. 秋元稔万・井伊谷雄平・間苧谷 徹．1981．エチレンの抑制によるカキ富有の軟化防止．園学要旨．昭56春: 454–455.
2. 艾乃吐拉 木合塔尓・壽松木 章・小森貞男．2005．1-メチルシクロプロペン（1-MCP）処理がリンゴ3品種の貯蔵性に及ぼす影響．園学研．4: 439–443.
3. Arnal, L. and M. A. Del RÌo. 2004. Effect of cold storage and removal astringency on quality of persimmon fruit (Diospyros kaki, L.) cv. Rojo Brillante. Food Sci. Technol. Int. 10: 179–185.
4. Collins, R. J. and J. S. Tisdell. 1995. The influence of storage time and temperature on chilling injury in Fuyu and Suruga persimmon (Diospyros kaki L.) grown in subtropical Australia. Postharvest Biol. Technol. 6: 149–157.
5. 文室政彦・蒲生英美．2002．短期脱渋，個装および冷蔵技術を用いたカキ ‘平核無’ 果実の長期貯蔵の実用化．園学雑．71: 300–302.
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