@article{oai:u-ryukyu.repo.nii.ac.jp:02011544,
 author = {Arakaki, Mika and Takahashi, Makoto and Hossain, Md. Amzad and Wada, Koji},
 issue = {3},
 journal = {Food Science and Technology Research},
 month = {},
 note = {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},
 pages = {705--710},
 title = {Changes in Sugar Content and Antioxidant Activity of Allium Vegetables by Salinity-stress},
 volume = {20},
 year = {2014}
}