[P29～37]野菜・果物

[P-29] Study of cooking and processing for peaches with new flesh texture

*Kayo Higuchi¹, Kota Naganuma¹, Miki Ogata¹, Michiko Yamashita², Ryo Kirihara², Osamu Kato², Tomonori Akiyama², Yoshihiro Kunitomo², Katsuhiro Shinya² (1.Yamanashi Industrial Technology Center, 2.Yamanashi Fruit Tree Experiment Station)

Keywords:peach, yumetoka, new flesh texture, cut fruit, cooking and processing