Characteristic analysis of cabbage cultivated or stored under snow cover and prototype development of its processed products

Yukishita kyabetsu, cabbage (Brassica oleracea L. var. capitata L) that is cultivated or stored under snow cover for several months, was analyzed before and after snowfall; the sugar content, which imparts sweetness, mostly retained. Meanwhile, nitrate nitrogen (nitrate ion) concentration, causes astringency, decreased. In analysis using a taste sensing system, astringency bitterness decreased because of decrease in ions; thus, it speculated sweetness increased comparison. For room, we conducted 5-day distribution test three temperature groups (1, 10, 20 °C) to clarify effect following shipment. The results showed content unchanged almost 5 days 1 10 °C groups, while one day group. group, ion responsible bitterness, more than doubled storage.