@article{oai:u-ryukyu.repo.nii.ac.jp:02003259,
 author = {外間, 宏一 and 仲宗根, 洋子 and 仲松, 盛光 and 宮城, 重昭 and Hokama, Koichi and Nakasone, Yoko and Nakamatsu, Seiko and Miyagi, Shigeaki},
 issue = {24},
 journal = {琉球大学農学部学術報告, The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus},
 month = {Dec},
 note = {1.甘蔗のpHは, 10日間放置したとき, 5.6から3.4に低下した。2.自然放置甘蔗, 冷凍処理甘蔗について, pHとその原因となると思われる有機酸との関係を調べた。3.ペーパークロマトグラムの実験結果から, 揮発性酸は, 酢酸として同定され, また, 不揮発性酸は, Rf値の小さいものから順に, シュウ酸, クエン酸, リンゴ酸及びコハク酸として同定された。4.上述の有機酸のうち, 酢酸とクエン酸は, 数日間自然放置した甘蔗にだけ検出され, 新鮮甘蔗及び冷凍処理甘蔗には検出されなかった。, 1. The pH of the sugar cane preserved atmospherically decreased from 5.6 to 3.4 in 10 days. 2. The investigations on the changes of pH and organic acids, which were supposed to be the main factors of the pH lowering observed, of atmospherically preserved sugar canes and refrigerates ones, were performed. 3. From the result of paperchromatograms, volatile organic acid was identified as acetic acid and non-volatile ones were identified as oxalic acid, citric acid, malic acid and succinic acid in the order of decreasing Rf values. 4. Among the above mentioned acids, acetic acid and citric acid were detected only in the sugar canes preserved atmospherically for several days and not in fresh ones nor refrigerated ones., 紀要論文},
 pages = {275--281},
 title = {自然放置甘蔗の pH 低下(農芸化学科)},
 year = {1977}
}