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Studies on change of taste of persimmon during the process of ripening
http://hdl.handle.net/10083/2038
http://hdl.handle.net/10083/20381dd657ac-0fa0-4d52-a63d-619f4f439092
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KJ00004829413.pdf (398.0 kB)
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| Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
|---|---|---|---|---|---|---|
| 公開日 | 2008-04-30 | |||||
| タイトル | ||||||
| タイトル | Studies on change of taste of persimmon during the process of ripening | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| 資源タイプ | ||||||
| 資源 | http://purl.org/coar/resource_type/c_6501 | |||||
| タイプ | departmental bulletin paper | |||||
| 著者 |
Tsujimura, Michiyo
× Tsujimura, Michiyo× Yamanishi, Tei× Takemoto, Shizuyo× Nemoto, Hiroko× 辻村, みちよ× 山西, 貞× 竹本, 静代× 根本, 拡子 |
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| 著者(ヨミ) | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 69279 | |||||
| 姓名 | ツジムラ, ミチヨ | |||||
| 著者(ヨミ) | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 69280 | |||||
| 姓名 | ヤマニシ, テイ | |||||
| 著者(ヨミ) | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 69281 | |||||
| 姓名 | タケモト, シズヨ | |||||
| 著者(ヨミ) | ||||||
| 識別子Scheme | WEKO | |||||
| 識別子 | 69282 | |||||
| 姓名 | ネモト, ヒロコ | |||||
| 内容記述 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | The difference of taste between the Hachiya-kaki (astringent kind) and Fuyuu-kaki (sweet kind) have been studied from stand-point of sugars and tannins. In the fruits of Fuyuu, the amount of reducing sugars became almost constant in the middle of September, while in the case of Hachiya the sugar-increase still continued up to November and red. sugaramount became twice as much as there was in Fuyuu. As for the nonreducing sugar (sucrose), it showed the same increase in both Fuyuu and Hachiya till October. Then in Hachiya it decreased almost to nothing in November, but in Fuyuu it continued to increase up to November. The difference offers an interesting subject for further study. The amount of total carbohydrates in Hachiya was greater than in Fuyuu when reipened. The amount of water-soluble-tannins was always greater in Hachiya than Fuyuu. Water soluble-tannin in Fuyuu disappeared from the middle of September to the beginning of October, while the tannin in Hachiya was found even in November in a fairly large quantity. It is concluded that the difference of the taste between the ripe Fuyuu and Hachiya is based on n\ ot the difference of sugar-contents but the change of soluble-tannin into insoluble-tannin in Fuyuu when ripened. |
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| 書誌情報 |
お茶の水女子大學自然科學報告 巻 6, 号 1, p. 111-117, 発行日 1955-12 |
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| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 00298190 | |||||
| 書誌レコードID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AN00033958 | |||||
| フォーマット | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | application/pdf | |||||
| 形態 | ||||||
| 398046 bytes | ||||||
| 日本十進分類法 | ||||||
| 主題Scheme | NDC | |||||
| 主題 | 400 | |||||
| 出版者 | ||||||
| 出版者 | お茶の水女子大学 | |||||
| 資源タイプ | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | 紀要論文 | |||||
| 資源タイプ・ローカル | ||||||
| 紀要論文 | ||||||
| 資源タイプ・NII | ||||||
| Departmental Bulletin Paper | ||||||
| 資源タイプ・DCMI | ||||||
| text | ||||||
| 資源タイプ・ローカル表示コード | ||||||
| 03 | ||||||
| 所属 | ||||||
| Laboratory of Food-Chemistry, Faculty of Home Economics, Ochanomizu University | ||||||
| 所属 | ||||||
| Laboratory of Food-Chemistry, Faculty of Home Economics, Ochanomizu University | ||||||
| 所属 | ||||||
| Laboratory of Food-Chemistry, Faculty of Home Economics, Ochanomizu University | ||||||
| 所属 | ||||||
| Laboratory of Food-Chemistry, Faculty of Home Economics, Ochanomizu University | ||||||
