2024-03-29T06:59:11Z
https://u-ryukyu.repo.nii.ac.jp/oai
oai:u-ryukyu.repo.nii.ac.jp:02011544
2023-08-03T05:29:16Z
1642838163960:1642838338003
1642838403551:1642838407312
Changes in Sugar Content and Antioxidant Activity of Allium Vegetables by Salinity-stress
Arakaki, Mika
Takahashi, Makoto
Hossain, Md. Amzad
Wada, Koji
Allium vegetable
salinity-stress
seawater
sugar content
antioxidant activity
Three Allium vegetables, Welsh onion from Okinawa, and Wakegi from Okinawa and Nagasaki were subjected to salinity-stress using seawater. The K^+ /Na^+ ratio of the three Allium vegetables clearly decreased; however, there was no significant effect on growth parameters. Of the three Allium vegetables, 10% seawater treatment of Welsh onion and Wakegi from Nagasaki clearly enhanced both the sugar content and antioxidant activity. Therefore, seawater treatment may be potentially useful for the development of value-added Allium vegetables, enhancing the palatability and food functionality.
論文
http://purl.org/coar/resource_type/c_6501
Japanese Society for Food Science and Technology
日本食品科学工学会
2014
VoR
http://hdl.handle.net/20.500.12000/48407
1881-3984
1344-6606
Food Science and Technology Research
3
20
710
705
eng
https://doi.org/10.3136/fstr.20.705
https://doi.org/10.3136/fstr.20.705
open access
© 2014, Japanese Society for Food Science and Technology