Composition of free sugars and organic acids in Japanese strawberry cultivars and their influence on the perception of sweetness and sourness.

This study aimed to determine the extent of variations in the ratio of major free sugars to total sugars and major organic acids to total organic acids in strawberry juice with cultivar and harvest season and investigate whether these differences affect the perceived intensity of sweetness and sourness. Eight Japanese strawberry cultivars were simultaneously grown and harvested in different seasons for sugar and organic acid content analyses. In addition, simulated strawberry juices, containing equal total amounts of sugars and organic acids but in different ratios, were prepared based on their analytical values.

Relationship between Satsuma mandarin yield and meteorological factors in Shizuoka and distribution of alternative flowering indices in Mikkabi production area, Japan.

Background: Biennial bearing, the biggest factor destabilizing citrus fruit production, is primarily attributed to unfavorable weather changes. However, the relationship between the yield of Satsuma mandarin for more than 50 years and the weather remains poorly understood. Therefore, the present study investigated the effect of meteorological factors, such as average temperature, precipitation, and sunshine duration, on the yield of Satsuma mandarin in Shizuoka Prefecture, Japan.

Intergeneric hybridization of marguerite ( (L.) Sch. Bip.) and Roman chamomile ( (L.) All.) using ovule culture and confirmation of hybridity.

To introduce useful characteristics such as fragrance into (L.) and to expand the variation, we conducted crosses using as the seed parent and (L.) All.

Practical long-term storage of strawberries in refrigerated containers at ice temperature.

This study investigated the effect of storage temperature in the presence or absence of film packaging on the Benihoppe and Kirapika varieties of Japanese strawberries stored for 28 days at 0°C and 3°C. The study was conducted in a 20-foot reefer container for practicality. Storage at 0°C suppressed decay and reduction in sugars and organic acids more efficiently than that at 3°C.