粉質性が強いカボチャの貯蔵特性 von 鮫島, 陽人, 満留, 克俊, 德永, 太藏, 桑鶴, 紀充, 嘉見, 大助, 杉山, 慶太

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Storage Characteristics of Squash Fruit with High Mealy Texture von Sameshima, Yoto, Mitsudome, Katsuyoshi, Tokunaga, Taizou, Kuwazuru, Norimitsu, Kami, Daisuke, Sugiyama, Keita

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Storage Characteristics of Squash Fruit with High Mealy Texture von Sameshima, Yoto, Mitsudome, Katsuyoshi, Tokunaga, Taizou, Kuwazuru, Norimitsu, Kami, Daisuke, Sugiyama, Keita

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Nondestructive Determination of Components on Texture of Squash Fruit (Cucurbuta maxima Duch.) using Near Infrared Spectroscopy von SAMESHIMA, Yoto, MITSUDOME, Katsuyoshi, TOKUNAGA, Taizou, KUWAZURU, Norimitsu

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Effect of Storage at Low-oxygen and High-carbon Dioxide Concentrations on Quality of Squash Fruit (Cucurbita maxima Duch.) von SAMESHIMA, Yoto, MITSUDOME, Katsuyoshi, TOKUNAGA, Taizou, KUWAZURU, Norimitsu, TANAKA, Kaname

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Effect of Storage at Chilling Temperatures on the Quality of Squash Fruit (Cucurbita maxima Duch.) von SAMESHIMA, Yoto, MITSUDOME, Katsuyoshi, TOKUNAGA, Taizou, KUWAZURU, Norimitsu

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セイヨウカボチャのテクスチャーに及ぼす成分の近赤外分光法による非破壊評価 von 鮫島, 陽人, 満留, 克俊, 德永, 太藏, 桑鶴, 紀充

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低酸素・高二酸化炭素下の貯蔵がカボチャ果実の品質に及ぼす影響 von 鮫島, 陽人, 満留, 克俊, 德永, 太藏, 桑鶴, 紀充, 田中, 要

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低温貯蔵がカボチャ果実の品質に及ぼす影響 von 鮫島, 陽人, 満留, 克俊, 德永, 太藏, 桑鶴, 紀充

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