著者
赤池 実希 神宮司 広美 小竹 佐知子 乙黒 親男 赤池 実希 神宮司 広美 小竹 佐知子 乙黒 親男 Miki AKAIKE Hiromi JINGUJI Sachiko ODAKE Chikao OTOGURO アカイケ ミキ/ Akaike Miki ジングウジ ヒトミ Jinguji Hiromi オダケ サチコ Odake Sachiko オトグロ チカオ Otoguro Chikao
出版者
山梨県立女子短期大学
雑誌
山梨県立女子短期大学紀要 (ISSN:03850331)
巻号頁・発行日
no.29, pp.107-117, 1996-03-31

Ume fruit brined with 0-0.9% calcium hydroxide on a fruit weight basis was either non-exposed or sun-exposed, and subsequently colored with new coccine, acid red, red cabbage color or perilla color. A comparison was made between the sun-exposed and non-exposed samples by Hunter L-, a- and b-values as objective measurements and by sensory evaluations as a subjective measurement. It was confirmed that the color change with each colorant had almost reached equilibrium after 7 days. It was also noticed that the dye effect of red cabbage color and perilla color was weaker than that of new coccine and acid red. The L-, a- and b-values of the sun exposed samples were higher than those of the non-exposed and non-exposed samples with any colorant. The sun-exposed samples were evaluated as being lighter, redder and more preffered than the non-exposed samples with all colorants by the sensory test.