IMPROVEMENT ON REMOVING ASTRINGENCY IN PERSIMMON FRUITS BY CARBON-DIOXIDE GAS

被引：23

作者：

MATSUO, T ^{[1
]}

SHINOHARA, J ^{[1
]}

ITO, S ^{[1
]}

机构：

[1] KAGOSHIMA UNIV,DEPT HORTICUL,KAGOSHIMA,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1976年 / 40卷 / 01期

关键词：

D O I：

10.1080/00021369.1976.10862021

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：215 / 217

页数：3

共 11 条

[1] DAVIS P L, 1969, Hortscience, V4, P117
[2] EFFECT OF CARBON-DIOXIDE ATMOSPHERE ON COURSE OF ASTRINGENCY DISAPPEARANCE OF PERSIMMON (DIOSPYROS-KAKI-LINN) FRUITS
GAZIT, S
ADATO, I
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (06) : 815 - &
[3] HULME AC, 1971, BIOCHEMISTRY FRUITS, V2
[4] Inaba A., 1971, Scientific Reports of the Kyoto Prefectural University, Agriculture, V23, P24
[5] IWATA T, 1969, Journal of the Japanese Society for Horticultural Science, V38, P194
[6] KOMEDA Y, 1972, 4 NAR PREF AGR EXP S, P8
[7] Nakamura R., 1973, Journal of Food Science and Technology [Nihon Shokuhin Kogyo Gakkai-shi], V20, P529
[8] OSAJIMA Y, 1971, Science Bulletin of the Faculty of Agriculture Kyushu University, V25, P155
[9] SATO K, 1962, 1 HORT RES STA B B, P48
[10] SATO R, 1973, 4 FUK PREF HORT EXP, P25