Title:
テルペン類の含有量が増加した果実の製造方法
Document Type and Number:
Japanese Patent JP6624777
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a production method of fruit with contents of the terpene increased, fruit obtained by the production method, juice produced by using the fruit as material, fruit wine produced by using the fruit as material, and a method for increasing contents of the terpene of the fruit.SOLUTION: Fruit harvested under the atmosphere with oxygen loaded at a concentration higher than that under air is stored in a temperature of a fixed range for a certain period of time.SELECTED DRAWING: None
Inventors:
Yumi Sasanuma
Application Number:
JP2014245436A
Publication Date:
December 25, 2019
Filing Date:
December 03, 2014
Export Citation:
Assignee:
Suntory Holdings Limited
International Classes:
A23B7/148; A23L2/02; C12G3/02
Domestic Patent References:
| JP4088943A | ||||
| JP49075756A |
Other References:
WANG, Y, N., et al.,Effects of high oxygen concentration on pro- and anti-oxidant enzymes in peach fruits during postharvest periods,Food Chemistry,2005年 1月 5日,Vol. 91, No. 1,p. 99-104
白土英樹ら,MA貯蔵時におけるカンキツ‘不知火’の香気組成の変化,日本農芸化学会大会講演要旨集,2004年,2004,80
Bourgou, S., et al.,Changes of Peel Essential Oil Composition of Four Tunisian Citrus during Fruit Maturation,The ScientificWorld Journal,2012年,Vol.2012, No.528593,pp.1-10
Journal of the Science of Food and Agriculture, 2004, Vol.84, pp.955-965
白土英樹ら,MA貯蔵時におけるカンキツ‘不知火’の香気組成の変化,日本農芸化学会大会講演要旨集,2004年,2004,80
Bourgou, S., et al.,Changes of Peel Essential Oil Composition of Four Tunisian Citrus during Fruit Maturation,The ScientificWorld Journal,2012年,Vol.2012, No.528593,pp.1-10
Journal of the Science of Food and Agriculture, 2004, Vol.84, pp.955-965
Attorney, Agent or Firm:
Shinjiro Ono
Osamu Yamamoto
Toru Miyamae
Motoharu Nakanishi
Osamu Yamamoto
Toru Miyamae
Motoharu Nakanishi