Relationship between Sensory Test, and Chemical and/or Physical Properties of Japanese Bunching Onion

Miyagi, Atsushi; Yasuda, Masaki; Hisaka, Hiroyuki; Motoori, S.; Wako, Tadayuki

doi:10.2503/hrj.10.101

Cited by 6 publications

(4 citation statements)

References 13 publications

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“…The palatability of soybean vegetable depends on the production of taste substances (i.e., free amino acids and sugars) and texture after boiling. As the palatability of rice, chestnut and Japanese bunching onion was reported to be positively correlated with free sugar content (Konishi et al, 1996;Sugimoto et al, 2004;Miyagi et al, 2011), the palatability of soybean vegetable with respect to sugar composition after boiling was investigated in this study. In the case of fresh soybean vegetable, sucrose was the main free sugar in all cultivars investigated, as previously reported by Masuda (2004).…”

Section: Discussionmentioning

confidence: 98%

Production of Maltose in Various Cultivars of Soybean Vegetable, Glycine max (L.) Merr., after Boiling

Nomura

Furutani²,

Ohtani

et al. 2014

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Section: Discussionmentioning

confidence: 98%

Production of Maltose in Various Cultivars of Soybean Vegetable, Glycine max (L.) Merr., after Boiling

Nomura

Furutani²,

Ohtani

et al. 2014

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“…Therefore, it was suggested that salt tolerance mechanisms of Wakegi from Okinawa might differ from those of Welsh onion and Wakegi from Nagasaki. Miyagi et al (2011) conducted sensory evaluation of Welsh onion, and demonstrated a strong positive correlation between free sugar content and palatability. In the case of Welsh onion and Wakegi from Nagasaki, salinity treatment with a seawater concentration of 10% effectively produced a higher content of sugars compared to the control plants not subjected to the treatment, which might lead to good palatability.…”

Section: Resultsmentioning

confidence: 99%

“…The mineral content of the 100% seawater used in this study was as follows (mg/100 mL): Na + : 942. Sugar content analysis The free sugar content was determined according to the method described by Miyagi et al (2011). Briefly, a 5 mm section of each plant (10 g) was refluxed in 100 mL of 85% ethanol (80℃, 60 min).…”

mentioning

confidence: 99%

Changes in Sugar Content and Antioxidant Activity of Allium Vegetables by Salinity-stress

Arakaki

Takahashi

Hossain

et al. 2014

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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.Keywords: Allium vegetable, salinity-stress, seawater, sugar content, antioxidant activity IntroductionSalinity is a major environmental factor limiting crop growth and productivity (Rhodales and Loveday, 1990). During the onset and development of salinity-stress within a crop plant, major processes such as photosynthesis, protein synthesis, and energy and lipid metabolism are affected, leading to qualitative and yield losses in most crops (Hasegawa et al., 2000; Hagemann and Erdmann, 1997; Hayashi and Murata 1998). However, there are several crops with an inherent capacity to withstand salinity-stress, which allows for stable vegetable production and significantly contributes to palatability and food functionality (Sato et al., 2006). Thus, there have been several reports on the application of salinity-stress for improving the quality of vegetables such as tomato fruits (Auerswald et al., 1999), spinach (Makabe and Tanii, 2008), and strawberry (Keutgen and Pawelzik, 2000).Welsh onion (Allium fistulosum L.), a member of the Allium family, is a popular vegetable in Asian countries and a reputed good source of phenol compounds with antioxidant activity, leading to beneficial medicinal effects (Helen et al., 2000;Wang et al., 2006).Hence, we focused our attention on exploiting salinity-stress treatment for the development of value-added Welsh onion with augmented palatability and food functionality. There are relatively few studies on the salt tolerance of Welsh onion. In this study, we investigate the effects of artificial salinity-stress on the growth, relative chlorophyll content, and K + /Na + ratio of Allium vegetables: Welsh onion and Wakegi (Allium x wakegi A.), and assess the effect of salinity-stress on sugar content, total phenol content, and antioxidant activity. Materials and MethodsCultivation The bulbs of three types of Japanese Allium cultivars, green-leafy Welsh onion (Okinawa) and two different cultivation lines of Wakegi from Okinawa and Nagasaki (NagasakiWakegi) were used in this study. The upper end of each bulb was cut to adjust the overall length to 5 cm before cultivation. Each bulb type was randomly divided into four test groups of 15 plants each. One group was treated with distilled water (control), and the other three groups were treated with different concentrations of seawater (2% seawater: SW 1; 10% seawater; SW 2; 100% seawater: SW 3) to induce salinity-stress. Each type of bulb was cultivated in a W...

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“…The intensity of sweetness in D-glucose and fructose is different compared with that in sucrose. The intensities of sweetness in D-glucose and fructose are 0.65-fold and 1.25-fold greater, respectively, than the intensity of sweetness in sucrose (Miyagi et al, 2011). Therefore, we calculated the "degree of sweetness" for the evaluation of total sweetness using the mathematical formula stated below.…”

Section: Methodsmentioning

confidence: 99%

Antioxidant Activities and Taste Qualities of Fresh Onions Produced in Minamishimabara City, Nagasaki, Japan

Yuasa

Akao²,

Kawabeta

et al. 2020

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In this study, we investigated the antioxidant activities and taste qualities of fresh onions produced in the Minamishimabara city, Nagasaki, Japan. Samples were 'Super-Up' (SU), a conventional cultivar, and 'Kazusa No. 13' (K13), a new cultivar, and these were compared with 'Shippowase No. 7' (S7), a general-use cultivar. The total oxygen radical absorbance capacity of K13 was higher than that of S7. The 1, 1-diphenyl-2-picrylhydrazyl free radical-scavenging activity and the total quercetin concentration were higher in SU and K13 than in S7. Umami and saltiness values (determined using the Taste Sensing System) and total free amino acid concentrations in SU and K13 were lower than those in S7, with the differences in total free amino acid concentration contributing to the difference in taste responses between the onion cultivars. Total sugar concentration in SU was lower than in S7. These results suggest that the advantages of SU and K13 were in terms of high levels of antioxidant activity and quercetin concentration, rather than in terms of taste or flavor. Thus, onions of cultivars SU and K13 are expected to be new regional brand foods of Nagasaki, targeted at health-conscious consumers.

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Relationship between Sensory Test, and Chemical and/or Physical Properties of Japanese Bunching Onion

Cited by 6 publications

References 13 publications

Production of Maltose in Various Cultivars of Soybean Vegetable, Glycine max (L.) Merr., after Boiling

Production of Maltose in Various Cultivars of Soybean Vegetable, Glycine max (L.) Merr., after Boiling

Changes in Sugar Content and Antioxidant Activity of Allium Vegetables by Salinity-stress

Antioxidant Activities and Taste Qualities of Fresh Onions Produced in Minamishimabara City, Nagasaki, Japan

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