島根農科大学
ISSN:0559-8311
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島根農科大学研究報告 13
1965-01-10 発行
加工トマトに関する研究 : トマトの果皮色とピューレー色調の品種間差異
Studies on the Tomato for Processing : Varietal Differences in Skin Color and Puree Color of Fruits
寺田 俊郎
ファイル
内容記述（抄録等）
1. Varietal differences in skin and puree color of fruits were measured by Toshibas photoelectric colorimeter(CG-2A type) among 14 varieties.
2. Skin color : The Hunter a/b value is 1.0-2.0.
Ace and Campbell 146 show the best color value with 1.86 and 1.79 respectively.
Variability of values in the variety is within 5.0 generally and only S.M._3, 10.5
3. Skin color-puree relation : In general the skin color is lower than the puree in a_L and b_L value.
All a_L value shows the following order :
skin color＜puree
b_L value is in the following order :
skin color＜puree-S.M._3, L.P.-7, Italy C_1, L.P.-3, Roma Red Top, A.S.M., Ace.
skin color＜puree-E.S.-24, E.P., Campbell 146.
4. Delmont manufacure of puree : Comparing the puree color, Roma, S.M._3, L.P.-7, Red Top, Ace, E.P., A.S.M., and Campbell 146 is no less better than that foreign product.
2. Skin color : The Hunter a/b value is 1.0-2.0.
Ace and Campbell 146 show the best color value with 1.86 and 1.79 respectively.
Variability of values in the variety is within 5.0 generally and only S.M._3, 10.5
3. Skin color-puree relation : In general the skin color is lower than the puree in a_L and b_L value.
All a_L value shows the following order :
skin color＜puree
b_L value is in the following order :
skin color＜puree-S.M._3, L.P.-7, Italy C_1, L.P.-3, Roma Red Top, A.S.M., Ace.
skin color＜puree-E.S.-24, E.P., Campbell 146.
4. Delmont manufacure of puree : Comparing the puree color, Roma, S.M._3, L.P.-7, Red Top, Ace, E.P., A.S.M., and Campbell 146 is no less better than that foreign product.
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