Search Results:　 1-20 of 45

1

Effect of Salicylic Acid on Storage Life and Postharvest Quality of Grape (Vitis vinifera L. cv. Bidaneh Sefid)

Ranjbaran Ehsan , Sarikhani Hassan , Wakana Akira , Bakhshi Davood , 若菜章

… Postharvest life of table grapes is usually shortened by berry softening, berry drop, stem browning and its desiccation, and also by fungal decay. … In the present study, effects of salicylic acid (SA) treatment on grape postharvest storage life and its quality were studied. … These results demonstrate that the postharvest treatment of grape berries by SA has potential for increasing storage life of table grapes and maintaining their quality. …

Journal of the Faculty of Agriculture, Kyushu University 56(2), 263-269, 2011-09-00

IR
2

Discrimination of Japanese table grape varieties and processed fruits using SSR markers [in Japanese]

大橋義孝 , 岡田初彦 , 佐藤守他

Bulletin of the Fukushima Agricultural Technology Centre (2), 11-20, 2010-03-00
3

Effects of deficit irrigation strategies on vine water status, canopy and cluster temperatures, fruit total phenolics, and the color of muscat of Alexandria table grapes

El-Ansary Diaa Osama , 岡本五郎

… Effects of different deficit irrigation strategies on vine water status, canopy and cluster temperatures, fruit total phenolics, and the color of white table grapes (Vitis vinifera L., cv. …

岡山大学農学部学術報告 96, 29-35, 2007-02-00

IR
4

Vine Water Relations and Quality of 'Muscat of Alexandria' Table Grapes Subjected to Partial Root-zone Drying and Regulated Deficit Irrigation

El-Ansary Diaa Osama , Okamoto Goro

… The effects of several irrigation strategies on vine water relations and the quality of table grapes, Vitis vinifera L. …

Journal of the Japanese Society for Horticultural Science 76(1), 13-19, 2007-01-00

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5

Effects of Trunk Girdling and Crop Load Levels on Fruit Quality and Root Elongation in 'Aki Queen' Grapevines

Yamane Takayoshi , Shibayama Katsutoshi

着果量の異なるブドウ'安芸クイーン'(Vitis labrusca L.×V. vinifera L.)樹において主幹への環状はく皮処理が果実品質および根の伸長に及ぼす影響について調査した.少着果のはく皮処理区では,多着果のはく皮無処理区に比べ,果皮のアントシアニン含量が大きく上昇した.加えて,少着果のはく皮処理区では,果実糖度が他のいずれの区よりも高くなった.酸含量は処理の影響を受けなかった.一 …

Journal of the Japanese Society for Horticultural Science 75(6), 439-444, 2006-11-15

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6

Rapid Screening Assay for Ripe Rot Resistance in Grape Cultivars

Shiraishi Mikio , Yamada Masahiko , Mitani Nobuhito , Ueno Toshihito , Nakaune Ryoji , Nakano Masaaki

晩腐病はブドウ収穫直前に発生する最重要病害である.病原菌のColletotrichum acutatum (CA)は,ベノミルおよびイミノクタジン酢酸塩薬剤に非感受性で殺菌剤による防除効果を低減させる.本研究では,CA菌抵抗性の生食用ブドウ育種素材を選抜するための簡易検定法を開発した.ブドウ果粒を水洗・エタノール殺菌後,ポリエチレンビニル袋に入れ,10果粒当たり約3.0×10^5個/mLに調整した …

Journal of the Japanese Society for Horticultural Science 75(3), 264-266, 2006-05-15

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7

Quality Changes of Muscat of Alexandria Table Grapes as Influenced by Postharvest Cluster Stem Excision

El-Ansary Diaa Osama , 岡本五郎

… 増加し，ゲラニオールの増加は果房のままの区で大きかった．全アミノ酸含量の増加は，切り房区に比べて果粒区と果房区で大きかった．しかし，果粒区では保蔵後の果粒硬度が最も高く，外観も優れ，次いで果房区，切り房区の順であった．以上の結果から，マスカット果房を小果梗で切除し，果粒単位の状態で出荷することによって品質を最も高く保つことが可能であるIn 2003 and 2004, the potential of using table grapes, …

岡山大学農学部学術報告 95, 35-40, 2006-02-00

IR
8

Molecular genetics of berry colour variation in table grape

LIJAVETZKY D.

Mol. Gen. Genet. 276, 427-435, 2006

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9

Varietal differences in berry cracking among 38 table grape cultivers/selections and their yearly fluctuation [in Japanese]

UENO T. , YAMADA M. , MITANI N. , SHIRAISHI M.

園芸学会雑誌. 別冊, 園芸学会大会研究発表 74(1), 87, 2005-03-20
10

Quantitative and Instrumental Measurements of Grape Flesh Texture as Affected by Gibberellic Acid Application

Sato Akihiko , Yamada Masahiko , Iwanami Hiroshi , Mitani Nobuhito

ブドウ果粒の肉質に対するジベレリン処理の効果を器械的に明らかにするために,欧州ブドウ,米国ブドウおよび種間雑種14品種・系統のジベレリン処理果と無処理果の肉質を,レオメーターによる貫入試験によって比較した.用いた14品種・系統は遺伝的には有核であり,ジベレリン処理はいずれの品種においても満開期と開花後の2回行った.果肉のかみ切れやすさの指標である最初の破断までの変形量(以下,変形量)においてはジベ …

Journal of the Japanese Society for Horticultural Science 73(1), 7-11, 2004-01-15

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11

Similarity of Amino Acid Composition of Grape Berries Produced in Different Years and Locations

Shiraishi Mikio , Shiraishi Shinichi

主に西南暖地の8地域で生産された生食用ブドウ4品種(Campbell Early, 巨峰, マスカット・ベーリーA, ネオ・マスカット)について, 果汁中の遊離アミノ酸を1992年と1993年にわたって分析した.各品種とも総アミノ酸含量は1.0から1.8mMの範囲にあった.各品種について, 異なる環境(年次および地域)で生産された果実間のアミノ酸組成の類似性をパターン類似率(PSI)を用いて比較し …

Journal of the Japanese Society for Horticultural Science 71(3), 328-334, 2002-05-15

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12

Effectsofstreptomycinandgibberellinstreatmentsoninductionofseedlessberriesintetraploidgrapes,`Fujiminori' and `Kyoho' [in Japanese]

Ishikawa Kazunori , Takahashi Hisamitsu , Kato Hiroaki , Ikeda Fukio

四倍体ブドウ`藤稔',`巨峰'を用いて,SMの処理時期と処理濃度の違いが無核果率,果房形状,果実品質に及ぼす影響について検討した。1)満開18日前から満開までのSM処理時期の違いでは,処理が早いほど無核果率が高かった。また,両品種とも満開18日前のSM処理と果房整形を行うことで幼蕾の脱粒,いわゆる花振いを防止することができた。2)SM67,100,200ppmの処理濃度の違いで第1果房では無核果率 …

Journal of agricultural science, Tokyo Nogyo Daigaku 46(2), 99-104, 2001-09-29

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13

Effect of Streptomycin and Gibberellin Treatments to Different Lengths of Bearing Shoots on Induction of Seedless Berries of Tetraploid Grapes [in Japanese]

Ishikawa Kazunori , Takahashi Hisamitsu , Kato Hiroaki , Ikeda Fukio

四倍体ブドウ品種`藤稔',`巨峰'において,ストレプトマイシン(SM)処理で無核果実を誘発する割合は,処理される新梢の長さによって異なった(図5)。長い新梢ほど高い率で無核果実が得られた。しかし`巨峰'では満開13日前,また`藤稔'では満開15日前のSM散布後,満開日に12.5ppmのGA処理を再度行うと,この新梢の長さの効果は消され,いずれの処理枝でもすべて完全な無核果実を結実した(図5)。また …

Journal of agricultural science, Tokyo Nogyo Daigaku 46(2), 70-78, 2001-09-29

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14

Preliminary trials of Genotype-by-Environment Interactions for Sugars, Organic Acids, and Amino Acids of Table Grape Varieties in Japan [in Japanese]

Shiraishi Mikio , Shiraishi Shin-ichi

… For the period of two successive years, biochemical quality traits of four table grape varieties were evaluated at the eight locations in southwestern part of Japan, especially in Kyushu district. … Of quality traits considered, Brix, reducing sugar content, a ratio, free acid content, β ratio, amino acid content, and γ ratio were determined on all grape berries tested. …

Journal of the Faculty of Agriculture, Kyushu University 41(3/4), 157-163, 1997-03-00

IR
15

Production of brandy-like grape spirit using pressed grape skins and surplus table wines. [in Japanese]

YOKOTSUKA KOKI

… Pressed skins of Cabernet Sauvignon were extracted with wine spirit of 60% (v/v) alcohol made from surplus table wines which had been stored for 6 to 11 years after their production. … The color of the aged spirit (grape spirit) was vivid red-purple. … The grape spirit had 40% alcohol, 2.67 g/l solids, a pH of 4.04,0.04 % total acids, 340 mg/l total phenols, and absorbances of 2.64 and 1.89 at 520 nm and 420 nm, respectively. …

Hakkokogaku Kaishi 69(6), 447-453, 1991-11-25

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16

Amino Acid Composition fo Grape Cultivars(Vitis Spp.)in Japan

Shiraishi Shinichi

… The concentration of free amino acids and other chemical constituents in 75 grape cultivars at maturity were examined. … The concentration of total amino acid was 5,083 ,umol in 'Campbell Early' and 3,391 pmol in 'Yates', both Vitis labrusca and table grapes. …

Journal of the Faculty of Agriculture, Kyushu University 36(1/2), 117-122, 1991-10-00

IR
17

Purification and Some Properties of Thermostable Invertase from Wine

NAKANISHI KOTOYOSHI , WU WEN , YOKOTSUKA KOKI

… Invertase from a white table wine made from Semillon grapes was purified to homogeneity on polyacryl-amide gel electrophoresis. … The enzymatic anc physicochemical properties of the enzyme were compared with those of invertase purified from Semillon grape juice. …

Journal of fermentation and bioengineering 71(1), 66-68, 1991-01-25

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18

Characterization of Thermostable Invertase from Wine Grapes

NAKANISHI KOTOYOSHI , YOKOTSUKA KOKI

… A significant level of invertase activity persisted in several white table wines. … The optimum activity of the enzyme purified from Semillon grape was ovserved at about 75℃ and it was stable up to 70℃. …

Journal of fermentation and bioengineering 69(1), 16-22, 1990-02-01

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19

Disorders in table grape shipments to the New York Market, 1972-1984.

CAPPELLINI R. A.

Plant Dis. 70, 1075-1079, 1986

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20

Changes in the chemical constituents of three table grape varieties (Vitis vinifera L.*V. labrusca L.) during maturation in Japan.

SHIRAISHI Shin-ichi , SUMI Toshiaki , NOTSUKA Kazunori

… The changes in concentration of free amino acids and other chemical constituents of three commercially important table grape varieties during maturation were examined. … The remaining free amino acid values ranged between 1 and 50μM/100g of berries.The amount of free amino acids began to increase during the véraison and post véraison period in the grape varieties examined. …

Journal of the Japanese Society for Horticultural Science 55(1), 15-21, 1986

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