| Title Transcription | カコウ トマト ニ カンスル ケンキュウ トマト ノ カヒショク ト ピューレー シキチョウ ノ ヒンシュカン サイ
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| Title Alternative (English) | Studies on the Tomato for Processing : Varietal Differences in Skin Color and Puree Color of Fruits
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| File | |
| language |
jpn
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| Author |
Terada, Toshiro
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| Description | 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. |
| Journal Title |
島根農科大学研究報告
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| Volume | 13
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| Start Page | (A-1)20-23
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| ISSN | 05598311
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| Published Date | 1965-01-10
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| NCID | AN00108241
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| Publisher | 島根農科大学
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| Publisher Aalternative | The Shimane Agricultural College
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| NII Type |
Departmental Bulletin Paper
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| OAI-PMH Set |
Faculty of Life and Environmental Science
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| Remark | A,Bを含む
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| 他の一覧 |
