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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 ム シチュウヨウ ヒンシュ ノ トクセイ ニツイテ
日本語以外のタイトル
Studies on the Tomatoes for Processing : Characteristics of the Non-staked Variety
ファイル
言語
日本語
著者
寺田 俊郎
高橋 亮正
内容記述(抄録等)
In order to determine the best variety of the tomato for processing, we examined characteristics on the fifteen non-staked varieties.
The results are as follows:
1.Yield
In comparison with the value of the Roma variety (100), the H 1370 variety shows the highest value of 121.6.
2. Component of fruit
Solid substance: The E.S-54 variety shows the lowest figure(4.10%) and the H 1350 variety shows the highest figure (67.4%).
Acidity: The value ranges from 0.345 to 0.496 in most cases, the varieties H 1370, 62/854, 1402, and Gimar indicate higher values than 0.5 comparing those of other common market varieties.
Lycopene contents: The ordinary contents are about 50% in most cases, but the varieties 62/854, Garim, Ace, E.P, and E.S-54 shows above the 60% value.
3. Skin color appearance
The a/b value is between 1.20 and 1.75 in many varieties, but the varieties Gimar, Ace, H 1350, and H 1370 are 1.75, 1.63, 1.63, and 1.61 respectively and these values show the good color mode.
掲載誌名
島根農科大学研究報告
14
開始ページ
(A-1)22-28
ISSN
05598311
発行日
1965-12-31
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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