Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Notes
Changes in Sugar Content and Antioxidant Activity of Allium Vegetables by Salinity-stress
Mika ArakakiMakoto TakahashiMd. Amzad HossainKoji Wada
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2014 年 20 巻 3 号 p. 705-710

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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.
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© 2014 by Japanese Society for Food Science and Technology

This article is licensed under a Creative Commons [Attribution-NonCommercial-ShareAlike 4.0 International] license.
https://creativecommons.org/licenses/by-nc-sa/4.0/
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