Effect of Storage at Low-oxygen and High-carbon Dioxide Concentrations on Quality of Squash Fruit (<i>Cucurbita maxima</i> Duch.)-Reference-Cited by-同舟云学术

Effect of Storage at Low-oxygen and High-carbon Dioxide Concentrations on Quality of Squash Fruit (<i>Cucurbita maxima</i> Duch.)

Published:2017 Issue:5 Volume:43 Page:217-225
ISSN:1344-1213
Container-title:Food Preservation Science
language:en
Short-container-title:Food Preserv. Sci.

Author:

SAMESHIMA Yoto¹,MITSUDOME Katsuyoshi²,TOKUNAGA Taizou³,KUWAZURU Norimitsu⁴,TANAKA Kaname⁵

Affiliation:

1. Kagoshima Prefectural Osumi Food Technology Development Center

2. Kagoshima Prefectural Institute for Agricultural Development Osumi Branch

3. Kagoshima Prefectural Institute for Agricultural Development

4. Kagoshima Prefectural Institute for Agricultural Development Tokunoshima Branch

5. Kyushu Electric Power Co., Ltd Bioresources Research Center

Publisher

Japan Association of Food Preservation Scientists

Subject

General Medicine

Link

https://www.jstage.jst.go.jp/article/jafps/43/5/43_217/_pdf

Reference21 articles.

1. 1) 鮫島陽人・満留克俊・德永太藏・桑鶴紀充：低温貯蔵がカボチャ果実の品質に及ぼす影響, 日食保蔵誌, 41（2）, 59～64（2015）

2. 2) K_ADER, A.A.: Biochemical and physiological basis for effects of controlled and modified atmospheres on fruit and vegitables, Food Technol., 40, 99～100&102～104 (1986)

3. 3) 岡本辰夫・堀津圭佑・原田順厚：りんご果実のControlled Atmosphere Storageについて, 農産加工技術研究会誌, 8（4）, 194～199（1961）

4. 4) 工藤亜義・斎藤貞昭・三上敏弘：リンゴのCA貯蔵に関する研究　第1報　スターキングデリシャスに及ぼす炭酸ガス，酸素濃度の影響, 青森県りんご試験場報告, 19, 41～55（1981）

5. 5) 鈴木芳孝・岡林秀典・石川　豊・今堀義洋・上田悦範：新簡易包装（パーシャルシール包装）によるニラの鮮度保持技術の開発, 日食保蔵誌, 29（3）, 141～146（2003）