The Effects of the Storage Temperature and the Size of Niboshi on the Quality of Stored Niboshi

Abstract

Changes in the quality of difference size of Niboshi during storage were examined.
In storage at 25°C, all of the 3 kinds of Niboshi different in size, small, middle and large, gave a good sensory evaluation for the first 10 days, but showed the advance of browning; and after the 30th day of storage, the quality of Niboshi was rather lowered, and after the 90th day, remarkably lowered. In storage at 5°C and -25°C, the browning of Niboshi advanced slowly, and the quality of Niboshi was restrained from deteriorating, compared with the case of storage at 25°C.
As for the changes in the quality of difference size of Niboshi, The difference in quality owing to the difference in size could not be found at any storage temperature for the first 30 days.
But after the 60th day of storage, it was observed that the smaller the Niboshi were little deteriorating on their qualty. This is conceivable to be attributed to the fact that the smaller the Niboshi were, the lower their lipid content was. It is not clear that the effect of the size of Niboshi on their quality.