果実成熟中のペクチン質の変化及びペクチン・エステラーゼの作用について   :   Studies on the Change of Pectic Substances and on the Action of Pectin Esterase during the Ripening of Fruits. 

作成者 柴沼, 忠三, 石井, 弘
作成者の別表記 SHIBANUMA, Chuzo, ISHII, Hiroshi
日本十進分類法 (NDC) 620
内容 1) We studied the change of pectic substances during the ripening of pear, loquat, peach, persimmon and tomato fruits, with respect to the change of appearance and physical properties of these fruits. 2) The P. E. activity on a volume basis (P. E. unit/cc) of tomatoes and persimmons increases rapidly with the development of fruits. On the contrary, the large fruits of cucumbers are lower in P. E. unit/cc comparing with the small fruits. The activity of gelation is high in cucumber P. E.. The relation between the P. E. activity and the tannic acid content of persimmons was studied.
公開者 千葉大学園芸学部
コンテンツの種類 紀要論文 Departmental Bulletin Paper
DCMI資源タイプ text
ファイル形式 application/pdf
ISSN 0069-3227
NCID AN00142658
掲載誌情報 千葉大学園芸学部学術報告 Vol.6 page.136-140 (19581230)
情報源 The technical bulletin of Faculty of Horticulture, Chiba University
言語 日本語
著者版フラグ publisher

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