Suitability of ‘Bartlett’ Pear and ‘Senryo’ Chinese Pear for Semi-Dried Fruit Processing
Author:
Affiliation:
1. Mie Prefecture Industrial Research Institute
2. Hokkaido Research Organization, Central Agricultural Experiment Station
3. Hokkaido Research Organization, Food Processing Research Center
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/67/10/67_384/_pdf
Reference18 articles.
1. 1) 藤原孝之，久保智子（2013）．ドライフルーツ，及びその製造方法．特許第5358772号，9月13日．
2. 2) Fujiwara, T., Kubo, T., Sago, T., Yamaoka, C., and Yamazaki, E. (2017). Development and dissemination of novel semi-dried fruit prepared by microwave irradiation pretreatment and hot air drying. Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kagaku Kogaku kaishi), 64, 177-181（藤原孝之，久保智子，佐合 徹，山岡千鶴，山﨑栄次．マイクロ波前処理および熱風乾燥による新規セミドライフルーツの開発と普及，日本食品科学工学会誌）．
3. 3) Fujiwara, T., Kubo, T., and Yamazaki, E. (2014). Novel dried Japanese pear fruit prepared by microwave irradiation pretreatment and hot air drying. Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kagaku Kogaku kaishi), 61, 27-33（藤原孝之，久保智子，山﨑栄次．マイクロ波照射および熱風乾燥により製造したニホンナシの新規ドライフルーツ，日本食品科学工学会誌）．
4. 4) Fujiwara, T. and Kubo, T. (2017). Suitability of unripe Japanese pear for semi-dried fruit processing. Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kagaku Kogaku kaishi), 64, 533-541（藤原孝之，久保智子．ニホンナシ未熟果のセミドライフルーツ加工適性，日本食品科学工学会誌）．
5. 5) Kitamura, T., Iwata, T., Fukushima, T., Furukawa, Y., and Ishiguro, T. (1981). Studies on the maturation-physiology and storage of fruits and vegetables II. Respiration and ethylene production in reference to species and cultivars of pear fruit. Journal of the Japanese Society for Horticultural Science (Engei Gakkai Zasshi), 49, 608-616（果実・野菜の成熟生理と貯蔵に関する研究（第2報）ナシ果実の呼吸量及びエチレン生成量と種間および品種間差異，園芸学会雑誌）．
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