http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013233133-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ae91903151e60585f919181ffb4aba2b |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01G1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01G7-00 |
| filingDate | 2012-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bd81957321fa6fc1643dddb190df4e62 |
| publicationDate | 2013-11-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2013233133-A |
| titleOfInvention | Melon flavor improvement method |
| abstract | [Composition] In a melon plant that absorbs moisture from the soil to the fruits and leaves through the roots and stems, the flow of moisture is cut off on the normal harvest date of the fruits, and the fruits are harvested after being allowed to stand in this state for an appropriate period of time. This is a method for improving the flavor of melon. [Effect] As a result of the transpiration effect of the fruit water flowing to the leaves, the fruit extract becomes thicker and the content of ethyl 2-methylbutyrate, hexyl acetate, cis-3 hexenyl acetate increases, flavor and taste Is considered to be improved. Unlike conventional ones, it is possible to improve the flavor and taste of melons harvested by a simple method without taking time and effort. [Selection] Figure 1 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109496644-A |
| priorityDate | 2012-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.