Method of evaluating physical properties with cutter on welsh onions (Allium fistulosum L.)
2008
Fujii, H.(Toyama-ken. Agricultural Research Center (Japan)) | Kitada, M. | Nunome, M. | Horie, H.
Recently, vegetables with various features are sold at high price. Thus, it is important that the eating quality is examined precisely. Many of the methods of evaluating the eating quality of vegetables were sensory evaluations. However, as sensory evaluations force a strong physical pain on a panel, it is necessary to establish a method of evaluating quality with a machine. In addition, it is necessary to equip the machine to evaluate the tissue of welsh onions with an analyzer for physical properties. Because the structure of the tissue of welsh onions is complex. Here, we report on the new evaluation method of the physical properties of welsh onions with an analyzer having physical analytical properties.
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