Characteristic analysis of cabbage cultivated or stored under snow cover and prototype development of its processed products

Author:

Suzuki Eiji1,Hoshi Kaori2,Sekizawa Haruhito3

Affiliation:

1. Fukushima Technology Centre

2. Fukushima Agricultural Technology Centre Area of Aizu Laboratory

3. Fukushima Agricultural Technology Centre

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference7 articles.

1. 1) 令和2年産指定野菜(秋冬野菜等)及び指定野菜に準ずる野菜の作付面積, 収穫量及び出荷量. 令和3年8月31日公表, 農林水産省.

2. 2) Muramatsu,K. (1986). Storage of vegetables by the use of snow. Journal of the Japanese Society of Snow and Ice, 48, 149-157.(村松謙生.野菜の雪中貯蔵に関する研究,日本雪氷学会誌).

3. 3) Noda, H. and Makuta, T. (2015). Effect of the nitrate ion contained in Brassica rapa var. perviridis and Spinacia oleracea on their taste values obtained by taste sensor. Journal of Studies in Science and Technology, 4, 117-181.(野田博行,幕田武広.味覚センサーで測定したコマツナおよびホウレンソウの味覚値に及ぼす硝酸イオン含量の影響,科学・技術研究).

4. 4) Sasaki,H. (2003). Studies on acquisition and loss of freezing tolerance in cabbage. Bulletin of the National Institute of Vegetable and Tea Science, 2, 213-244.(佐々木英和.キャベツの耐凍性獲得および消失に関する研究,野菜茶業研究所研究報告).

5. 5) Uzawa, M., Okuyama, S., Murata, M., Sato, R., and Omori, M. (2002). Development of manufacturing process of squash products rich in γ-aminobutyric acid ,and an effect of the products on the blood pressure of spontaneously hypertensive rats. Journal of the Japanese Society for the Food Science and Technology (Nippon Shokuhin Kagaku Kogaku Kaishi), 49, 573-582. (鵜沢昌好他.γ-アミノ酪酸高含有カボチャ加工品製造とそのラット血圧上昇抑制作用,日本食品科学工学会誌).

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