タイトルヨミ | 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
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日本語以外のタイトル | Experiments on the Processing Quality of San Marzano and Other Varieties of Tomatoes Grown for Manufacturing and Edible Use
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ファイル | |
言語 |
日本語
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著者 |
松本 宗人
寺田 俊郎
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内容記述(抄録等) | (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. |
掲載誌名 |
島根農科大学研究報告
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巻 | 11
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開始ページ | (A)54
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終了ページ | 59
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ISSN | 05598311
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発行日 | 1963-01-31
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NCID | AN00108241
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出版者 | 島根農科大学
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出版者別表記 | The Shimane Agricultural College
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資料タイプ |
紀要論文
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部局 |
生物資源科学部
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備考 | A,Bを含む
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他の一覧 |