Session Details
[2Hp]Vegetable, Fruit
Fri. Aug 30, 2024 3:00 PM - 6:00 PM JST
Fri. Aug 30, 2024 6:00 AM - 9:00 AM UTC
Fri. Aug 30, 2024 6:00 AM - 9:00 AM UTC
Room H 3F N303
Chair:Tetsuya Sugawara, Yasutaka Shigemura
[2Hp-01]The comparison study of protein and amino acid concentrations in plantlets of 6 Wasabi cultivars (Wasabia japonica)
*Megumi Hosokawa1, Kenta Suzuki2, Yuri Nakagawa2, Takehito Sagawa2, Yoshio Sato1, Yasutaka Shigemura1 (1. Department of Humanities and Life Sciences, Graduate school of Tokyo Kasei University, 2. S&B Foods Inc.)
[2Hp-02]Analysis of texture and taste in squash fruit sorted by optical sensor
*Mayu Numagami1, Ryoko Sugawara1, Kazuyasu Nakanishi1 (1. National Federation of Agricultural Cooperative Associations)
[2Hp-03]Study of consumer sensory evaluation in squash fruits during storage
*Kaoru TAKEUCHI1, Rutsuko KAJITA1, Yuki MATSUOKA2, Junya ABE2 (1. HRO Central Agricultural Experiment Station, 2. HRO Ornamental Plants and Vegetables Research Center)
[2Hp-04]Data mining of factors inhibiting drip loss in cherry tomatoes
*YUMA SANO1, SHOJI KOIDE2, TAKAHIRO ORIKASA2, SADAO KOMORI2 (1. Graduate School of Arts and Sciences, Iwate University, 2. Faculty of Agriculture, Iwate University)
[2Hp-05]Effect of blanching in calcium chloride solution on the texture of heat-pasteurized carrots
*Rutsuko Kajita1, Tetsuya Kobayashi2 (1. HRO Central Agricultural Experiment Station, 2. HRO Food Processing Research Center)
[2Hp-06]Relationship between perception of green and yellow vegetable intake and blood carotenoid levels
*Tamaki Shiho1 (1. Ministry of Agriculture, Forestry and Fisheries; PolicyResearch Institute, Ministry of Agriculture, Forestry and Fishries)
[2Hp-07]Analysis of polyphenol components and exploring functionality of coffee cherries from Miyakojima
*Akane EBATA1, Hidehiko KIKUNO2, Machiko KAZAMI1, Akiko TANIGUCHI(YAMADA)1, Haruko NOGUCHI1 (1. Tokyo University of Agriculture Graduate School of Agriculture, 2. Tokyo University of Agriculture Graduate School of International Food and Agricultural Studies)
[2Hp-08]Study on method to increase polyphenol content in preparation of dried apple
*Huizi Wang1, Ryosuke Ayuta2, Kunihisa Iwai1,2 (1. Graduate School of Sustainable Community Studies, Hirosaki University, 2. Faculty of Agriculture and Life Science, Hirosaki University)
[2Hp-09]Volatile and flavonoid components of Shikwasha fruit: changes during growth stages
*Kenta Yamamoto1, Ayumi Yahada2, Ayami Yoshimoto1, Hideaki Ohta1 (1. Faculty of Nutritional Sciences, Nakamura Gakuen University, 2. R&D center for Five-sense Devices, Kyushu Univ.)
[2Hp-10]Component characteristics of grape (Vitis spp.) fruit and development of technology to increase GABA through heat treatment
*Sugawara Tetuya1, Wakayama Masataka2,3 (1. Yamagata research institute of technology, 2. Institute for advanced Bioscience Keio university, 3. Ehime university)
[2Hp-11]Effect of impregnated conditions of liquid on the quality of candied lemons
*Takashi Osaka1, Yujin Shigeta1, Sayaka Nakatsu1 (1. HPTRI-FTRC)
[2Hp-12]Development and flavor characteristics of preserved lemon (citron confit) that contributes to upcycling and regional co-creation
*YUHEI HARADA1, KENTA SHIMOMURA1 (1. Nippon Flavour Kogyo Co. , Ltd)