Development of long-term storage technology for squash fruit-Reference-Cited by-同舟云学术

Development of long-term storage technology for squash fruit

Published:2024-07-15 Issue:7 Volume:71 Page:215-222
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:Journal of The Japanese Society for Food Science and Technology

Author:

Sameshima Yoto¹

Affiliation:

1. Kagoshima Prefectural Osumi Food Technology Development Center

Publisher

Japanese Society for Food Science and Technology

Link

https://www.jstage.jst.go.jp/article/nskkk/71/7/71_NSKKK-D-24-00009/_pdf

Reference9 articles.

1. 1) 令和4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5年8月30日公表, 農林水産省

2. 2) 農林水産物輸出入統計/農林水産物品目別実績 (輸入) , 2023年12月13日公表, 農林水産省

3. 3) Sugiyama, K. (2014). Pumpkin. Food preservation science (Nihon Shokuhin Hozou Kagakkaishi), 40, 291–298 (杉山慶太. 身近な野菜・果物～その起源から生産・消費まで(28)カボチャ, 日本食品保蔵科学会誌).

4. 4) Sameshima, Y., Mitsudome, K., Tokunaga, T., and Kuwazuru, N. (2015). Effect of storage at chilling temperatures on the quality of squash fruit (Cucurbita maxima Duch.). Food preservation science (Nihon Shokuhin Hozou Kagakkaishi), 41, 59–64 (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, 日本食品保蔵科学会誌).

5. 5) Sameshima, Y., Mitsudome, K., Tokunaga, T., and Kuwazuru, N. (2017). Nondestructive determination of components on texture of squash fruit (Cucurbuta maxima Duch.) using near infrared spectroscopy. Food preservation science (Nihon Shokuhin Hozou Kagakkaishi), 43, 17–22 (鮫島陽人, 満留克俊, 德永太藏, 桑鶴紀充. セイヨウカボチャのテクスチャーに及ぼす成分の近赤外分光法による非破壊評価, 日本食品保蔵科学会誌).