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Title Transcription
トマト SAN MARZANOシュ オヨビ ケンヨウ ヒンシュ ノ カコウ テキヨウ シケン
Title Alternative (English)
Experiments on the Processing Quality of San Marzano and Other Varieties of Tomatoes Grown for Manufacturing and Edible Use
File
language
jpn
Author
Matsumoto, Muneto
Terada, Toshiro
Description
(1) Twelve varieties of tomato fruits were qualified on the suitability for manufacturing.
Varieties tested were Koromo Red, Ponderosa, Fukuju-No. 2, Sekaiichi, Marglobe, Kiyosu-No. 2, Shinano, Sakae, Oogatafukuju, SM 1, SM 2 and SM 3. Among them, last three are varieties for processing use and the others are grown for both processing and edidle use.
Constituents of the fruits of all varieties were evaluated on the following items: Yield of raw pulp; contents of total solids, of total nitrogen, of crude fibre, of reducing sugar, of non-reducing sugar and of juice of raw pulp; sp. gr., contents of total solids, of amino nitrogen, of total acids, pH and degree of saccharimeter of filtrate; and yield of puree.
(2) SM 1 and SM 3 seemed to be much excellent varieties as the material for processing and SM 2, Sakae, Fukuju-2 and Kiyosu-2 were also excellent.
(3) Judging from several points. SM 2 showed significant character similar to the varieties of big fruits especially in the contents of non-reducing sugar, of insoluble matters and of total acids.
Journal Title
島根農科大学研究報告
Volume
11
Start Page
(A)54
End Page
59
ISSN
05598311
Published Date
1963-01-31
NCID
AN00108241
Publisher
島根農科大学
Publisher Aalternative
The Shimane Agricultural College
NII Type
Departmental Bulletin Paper
OAI-PMH Set
Faculty of Life and Environmental Science
Remark
A,Bを含む
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