Effect of the Ripening Period of Fruit Harvested at Different Degrees of Maturity on the Quality of Fruit and Processed Ume Liqueur Made from ‘Nanko’ Japanese Apricot (Prunus mume)-Reference-Cited by-同舟云学术

Effect of the Ripening Period of Fruit Harvested at Different Degrees of Maturity on the Quality of Fruit and Processed Ume Liqueur Made from ‘Nanko’ Japanese Apricot (Prunus mume)

Published:2008 Issue:2 Volume:7 Page:299-303
ISSN:1347-2658
Container-title:Horticultural Research (Japan)
language:ja
Short-container-title:Hort. Res. (Japan)

Author:

Oe Takaaki,Okamuro Mieko,Negoro Keiichi,Tsuchida Yasuhisa,Hosohira Masato

Publisher

Japanese Society for Horticultural Science

Subject

General Medicine

Reference18 articles.

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2. Ripening Characteristics of Japanese Apricot (Mume, Prunus mume Sieb. et Zucc.) Fruits on and off the Tree

3. 伊藤茂.吉村幸江.舛田奈里.鬼頭勇夫.2001.愛知県におけるセイヨウナシ'グランドチャンピオン'の果実品質と内容成分.愛知農総試研報.33: 195-200.

4. 北野欣信.小川正毅.角田秀孝.前阪和夫.山下重良.1984.ウメ果実の予冷法に関する研究.和歌山果試研報.8: 10-21.

5. 小宮山美弘.原川守.辻政雄.1985.果実類の熟度と貯蔵条件に基づく糖組成の特徴.日食工.32: 522-529.

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