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Title :Changes in Sugar Content and Antioxidant Activity of Allium Vegetables by Salinity-stress
Authors :Arakaki, Mika
Takahashi, Makoto
Hossain, Md. Amzad
Wada, Koji
Issue Date :2014
Abstract :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.
URL :https://doi.org/10.3136/fstr.20.705
Type Local :雑誌掲載論文
ISSN :1881-3984
1344-6606
Publisher :Japanese Society for Food Science and Technology
URI :http://hdl.handle.net/20.500.12000/48407
Citation :Food Science and Technology Research Vol.20 no.3 p.705 -710
Appears in Collections:Peer-reviewed Journal Articles (Faculty of Agriculture)

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