Moisture judgments of 'Shiraboshi-ume' (salt cured Japanese apricot) with refract meter method, in Fukui Prefecture [Japan]
2007
Komano, S.(Fukui-ken. Agricultural Experiment Station (Japan)) | Kobayashi, K.
'Shiraboshi-ume' is salt cured Japanese apricot that is salt cured and solar dried. It has high preservation performance and becomes a material of the seasoned plum pickles. It is necessary to dry Shiraboshi-ume until moisture content lowers to 65% for preservation. And moisture can be simply examined with a refraction sugar degree meter. Up to now also in Fukui Prefecture, the moisture content had been presumed based on the working curve made from 'Nankou' in Wakayama prefecture. But the correlation between the reading of the refraction sugar degree meter and the moisture content was seen by using 'Benisashi' and 'Shinheidayuu', the cultivar in Fukui. And, it was a working curve different from the 'Nankou'.
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