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タイトルヨミ
カコウトマトニカンスルケンキュウ ダイ9ホウ トマト カジツ ノ セイブン オヨビ シキソ ノ ケイトウ ヒンシュ カン サイ ニツイテ
日本語以外のタイトル
Studies on the Tomato Fruits for Manufacturing Industry(9) : Varietal Difference of the Coustituets and Pigments in Tomato Fruits
ファイル
言語
日本語
著者
寺田 俊郎
内容記述(抄録等)
This paper deals with the results of preliminary exporiments on tomato breediug for the purpose of obtaining excellent varieties for manufacturing industry. And, the properties and constituents of tomatoes such as total solid components, viscosity of juice, organic acid, sugars and pigments.
The following varieties were used in these experiments. SM 1, SM 2, SM 3, ASM, Italian Cl, Italian original variety, Roma, Red Top, Lampadiha- 3, Lampadina- 7, Kikyogahara- 1, Kikyogahara- 2 and Fukuju- 2.
SM 2 showed the highest total solid content (7.4%) and Italian Cl followed this (From morphological studies these two strains were recognized as the same ones). The lowest contents were observed in both varieties "Red Top" and "Fukuju- 2". And the others showed their content of 6 % in average. The reading of refractometer also showed the highest value in the strain SM 2 (5.5%), and the lowest value was obtained in "Red Top" (4.6%).The highest value of the viscosity of juice was also given in SM 2.
By means of paperchromatography, some kinds of organic acids and sugars were detected in all varieties of tomatoes used in these experiments. And then, citric and malic acids were detected as organic acids, and glucose and fructose were recognized as sugars, respectively.
The highest lycopene content was recognized in "Lp- 7" (11.2 mg%), and "Lp- 3" followed this (10.63mg). Fukuju- 2 showed the lowest content. And the others were remained their content in 7-10 mg% in average. On the carotene content, no definite difference was observed among these varieties.
掲載誌名
島根農科大学研究報告
10
開始ページ
(A)96
終了ページ
103
ISSN
05598311
発行日
1962-03-31
NCID
AN00108241
出版者
島根農科大学
出版者別表記
The Shimane Agricultural College
資料タイプ
紀要論文
部局
生物資源科学部
備考
A,Bを含む
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