Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1016/j.ijbiomac.2024.136511

PubMed

Language：English   Publishing type：Research paper (scientific journal)   Publisher：International Journal of Biological Macromolecules  

The potential alternative of exploring the development of nanocomposites through a single-molecule approach, such as combining chitosan nanoparticles (ChiNP) with chitosan (Chi), remains to be investigated. To maintain the insolubility of the ChiNP filler in the system, the protonation of weakly basic amino groups necessitates the pH of the coating solution above the pKa (6–6.5). This study aimed to evaluate the biofunctional properties improvements of Chi coatings incorporated with ChiNP as filler agents. The coating film forming solution comprised of 0.8 % Chi combined with varying concentrations (0 %, 0.1 %, 0.5 %, and 1 %) of ChiNP. The morphology of ChiNP was characterized via atomic force spectroscopy (AFM). Incorporating the ChiNP (1 %) significantly enhanced antifungal efficacy, i.e., an 88.28 % reduction in fungal activity compared with the control group, and a 65 % reduction compared with pure Chi against Botrytis cinerea. The incorporation of ChiNP improved the ultraviolet and visible light wavelengths, water vapor permeability, hydrophobicity, and thermal properties. Scanning electron microscopy and AFM were performed to assess the surface and internal microstructures of the coating. The findings of this study suggested that the nanocomposite coatings herein presented is potential for use in active packaging, especially in the context of preserving fresh fruit products.

DOI： 10.1016/j.ijbiomac.2024.135840

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PubMed

Language：English   Publishing type：Research paper (scientific journal)   Publisher：Food Packaging and Shelf Life  

We developed edible films composed of sodium alginate (SA) and varying concentrations of kiwifruit seed essential oil (KSO) (10 %, 30 %, and 50 % v/w SA) and extensively characterized. Gas chromatography-mass spectrometry/mass spectrometry revealed that cyclotene, valencene, and camphene are the major components of KSO. Film's physiochemical parameters revealed that KSO increased the solution's viscosity from 4.8 to 6.0 cp, and the film's opacity from 4.2 to 10.6 mm-1, while also enhancing thermal stability and elongation at break. Fourier-transform infrared spectroscopy and scanning electron microscopy confirmed the induction of KSO into SA. Water contact angle, moisture content, and water vapor permeability results indicated that KSO30 was more hydrophobic than control, KSO10 and KSO50, identifying KSO30 the optimal composition. The final treatments to evaluate partial (P) and full (F) coating on persimmon fruits were uncoated (control), SA, and KSO30. Results indicated that KSO30 was effective in reducing the weight loss and maintaining the firmness and respiration rate compared to the control and SA. Although no significant differences in the respiration rate, firmness, color, or TSS were observed between partially and fully coated persimmons, full coating was more effective in retaining weight loss and pH. At the final day of storage, KSO30 had 5.1 % weight loss and a pH of 6.3, while control fruits had 6.8 % weight loss and a pH of 6.1. Therefore, incorporating SA with KSO is a promising coating material for prolonging the shelf-life of persimmon fruit, and partial coating could be a more economical and viable alternative to full coating.

DOI： 10.1016/j.fpsl.2024.101331

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Scopus

Language：English   Publishing type：Research paper (scientific journal)   Publisher：Japanese Society of Agricultural, Biological and Environmental Engineers and Scientists  

<p>　Hinokitiol (HT) is a food additive with strong iron ion chelating activity, antimicrobial activity, and ethylene biosynthesis inhibition. In this research, the effects of mixed gelatin (GE) and konjac glucomannan (KGM)-based edible coatings with HT and odorless coconut oil (OCO) on the postharvest quality of persimmon (<i>Diospyros kaki</i> L.f.), Japanese pear (<i>Pyrus pyrifolia</i> (Burm. f.) Nakai), and apple (<i>Malus pumila</i> Mill. var. <i>domestica</i> Schneid.) fruits were investigated. Fruit samples were treated with the edible coating by dipping method and physicochemical properties and disease severity caused by gray mold were determined at 25℃. The results showed that HT-incorporated coating was detrimental to persimmon quality, causing rapid softening and browning, but beneficial to pear and apple quality, inhibiting gray mold rot and ethylene production when HT at more than 1,500 mg L^-1 concentration was incorporated. However, the coating also induced browning and fermentation in pear and apple after 14 days of storage. Therefore, this HT-incorporated edible coating could be applied for short-term preservation of pear and apple at ambient temperature, but not for long-term storage or for persimmon.</p>

DOI： 10.2525/ecb.62.57

Scopus

CiNii Research

Language：English   Publishing type：Research paper (scientific journal)  

DOI： https://doi.org/10.1016/j.colsurfa.2024.133859

Authorship：Last author   Language：English   Publishing type：Research paper (scientific journal)   Publisher：Postharvest Biology and Technology  

The ‘Frutica’ tomato (Solanum lycopersicum L.), a nutritious “king of fruit,” faces restricted marketability in storage. This study focused on enhancing storage longevity and regulating reactive oxygen species (ROS) metabolism in these tomatoes using chitosan (CS), polyvinyl alcohol (PVA), and trans-cinnamaldehyde (CIN) water barrier coatings and investigated their underlying mechanisms. Tomatoes coated with four different coating formulations and uncoated fruit were stored for 30 d at 8 °C and 75% relative humidity. The bioactive films were evaluated for microstructure (scanning electron microscopy; atomic force microscopy), water barrier, and antifungal properties and tested every 5 d for physical and chemical indices, quality, and ROS of the postharvest fruit. The results showed that the addition of CIN increased the structural density, water barrier properties, and Botrytis cinerea resistance of the coatings. The CIN-containing coating significantly improved water loss, firmness, titratable acid (TA) value, color, and appearance; decreased lipid peroxidation; and modulated the ROS scavenging system compared with other treatment groups. Principal component analysis and correlation revealed that the CIN-coated material, characterized by water-barrier properties, contributed positively to the preservation of tomatoes during refrigeration. Water barrier coating facilitates the enzymatic ROS scavenging system in tomatoes, thereby extending their senescence.

DOI： 10.1016/j.postharvbio.2024.112910

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Scopus

Language：English   Publishing type：Research paper (scientific journal)   Publisher：Journal of Stored Products Research  

The appearance and color of fruit are important quality factors because they are easy to identify and affect whether or not people will buy it. The color and appearance of the fruit draw people's attention and let them know that it is fresh. Strawberry's bright red color comes from a chemical called anthocyanin. People are drawn to products that are bright red because they look fresh. Meanwhile during storage, strawberries lose their form and color, and their biochemical qualities, such as anthocyanins, flavonoids, phenols, and antioxidants, change as well. These natural substances in strawberries are important for keeping people healthy and meeting their food needs. This study looked at how the natural composition of strawberries changed after they were treated with edible coatings. The edible coating used in this study consisted of three main components: a combination of jicama starch (JS), agarwood bouya essential oil (AE), and calcium propionate (CA). The final results were analyzed using the TOPSIS Shannon Entropy method to determine the best treatment. TOPSIS defined as a multi-criterion decision-making analytic method. From the TOPSIS results JS-AE edible coating ranked highest at 0.717, demonstrating excellent color density (7.62), polymeric color (0.170), percent polymeric color (16.98), total flavonoid content (3.99 g kg−1), and antioxidant activity (56.74% Radical scavenging activity) of strawberry during 16 days of storage at 4 °C compared to the control samples. Further development of this research needs to be done, particularly in the area of sensory analysis, to find out whether consumers would prefer these new coatings as a way to maintain the quality of fresh fruit. In particular, there should be more types of fruit and vegetable applications.

DOI： 10.1016/j.jspr.2024.102324

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Scopus

Language：English   Publishing type：Research paper (scientific journal)   Publisher：Japanese Society of Agricultural, Biological and Environmental Engineers and Scientists  

<p>　Aomori hiba essential oil (AO) inhibits ethylene production in fruit and vegetables. In this study, the properties of gelatin (GE)/konjac glucomannan (KGM)-based coatings and films incorporating 5%, 25%, and 50% (w/w of polymer) AO were investigated. The base of the coating solution (GK) was a mixture of 1% (w/v) GE solution and 1% (w/v) KGM solution at a ratio of 7:3. The AO/GK films showed extremely low gas permeability to O₂ and CO₂ compared to general modified atmosphere packaging. The microstructures of the AO/GK films observed via scanning electron microscopy (SEM) indicated a reduction in the barrier properties of the films due to pores formed by the volatilization of AO. The effect of the AO/GK coating on ethylene production in peaches (<i>Prunus persica</i> (L.) Batsch, cv. ‘Hikawa Hakuho’) during cold storage was also examined. The surface of the coated peach skin was covered with the coating and the stomata were sealed. The GK coating without AO and with low concentrations of AO suppressed ethylene production during storage at 10℃. Based on these results, we concluded that AO5/GK is the most applicable coating agent for maintaining the freshness of fruits and vegetables.</p>

DOI： 10.2525/ecb.62.17

Scopus

CiNii Research

Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)   Publisher：International Journal of Biological Macromolecules  

In this study, development of bioactive coatings containing 1 % (w/v) chitosan (CS), 0.6 % (w/v) diepoxy-polyethylene glycol (PEG), and trans-cinnamaldehyde (CIN) was achieved. The physicochemical and biological properties of the coatings were investigated. The tensile strength, light transmission, water vapor permeability (WVP), and antibacterial properties were enhanced by the incorporation of CIN. The CIN-containing films appeared compact and rough, as observed using scanning electron microscopy (SEM) and atomic force microscopy (AFM). In addition, the quality attributes of the bananas were evaluated at room temperature for 24 days, and the results showed that the CS/PEG/CIN coating delayed the respiration peak, weight loss, sugar content loss, and maintained firmness, color, total soluble solids (TSS), titratable acid (TA), and the appearance of the bananas. Principal component analysis (PCA) revealed that the bioactive coating significantly affected the respiration rate and weight loss of bananas.

DOI： 10.1016/j.ijbiomac.2024.130299

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Scopus

PubMed

Language：English   Publishing type：Research paper (scientific journal)   Publisher：International Journal of Food Science and Technology  

The application of edible films can be an alternative solution for maintaining the quality of post-harvest horticultural commodities. This study aimed to determine the effect of adding a stabiliser, cellulose nanocrystals (CNCs), on the functional characteristics of citrus peel pectin and limonene essential oil (LEO)-based coatings. A formulation comprising pectin (0.5%), CNC (0.075%) and LEO (0.5%) was prepared. The CNC morphology (nanometre scale) was nanorods with pointed ends on both sides, revealed with atomic force microscopy. Gas chromatography–mass-spectrometry verified the main component of LEO, d-limonene. All prepared film-forming solution showed good stability with zeta potential values ranging from −76.34 to −35.33 mV. The developed film had a rougher surface due to the presence of oil aggregates and CNC agglomeration during film preparation. The addition of Pickering emulsion showed improvements in terms of mechanical properties (tensile strength 23.61 MPa, and elongation 65.87%), water barrier and the film clarity compared with regular emulsions with synthetic surfactants. It effectively inhibited the growth of harmful microbes that cause the rotting of fresh fruits, i.e., Penicilium digitatum, by 3.87% and 14.83% compared to the conventional emulsion and pectin-based film, respectively, through the well diffusion test method. Thus, the combination of pectin/CNC/LEO can be used as an alternative active coating for fresh fruit commodities.

DOI： 10.1111/ijfs.17049

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Scopus

Language：English   Publishing type：Research paper (scientific journal)   Publisher：International Journal of Biological Macromolecules  

The incorporation of ginger oil (GO) influenced the physical, optical, and structural properties of the chitosan (CH) film including the decreases of moisture content (60.15 %), water solubility (35.37 %) and water vapor permeability (WVP) (32.79 %) and the increases of tensile strength (TS) (125 %), elongation at break (EAB) (2.74 %) and opacity (131.08 %). Antifungal capacity of the CH film was enhanced when GO was added to the film. The CH + GO film showed a less homogeneous surface that the presence of the oil droplets on the film surface. Moreover, the CH and CH + GO coatings reduced weight loss of persimmon by 14.87 %, and 21.13 %, respectively, compared to the control. Moisture content loss of the coated CH- and the coated CH + GO- persimmons was decreased by 1.94 % and 4.92 %, respectively, compared to that of the control persimmon. Furthermore, the CH and CH + GO coatings decreased in color changes, respiration rate, ethylene production, changes in pH and TSS, and remained firmness of persimmon during storage at 25 °C. In addition, X-ray CT images can be used to monitor internal changes and observe the tissue breakdown during storage period. The ΔGS value can be used as a predictor of persimmon internal qualities. Thus, the CH film containing GO can be applied as an active packaging material.

DOI： 10.1016/j.ijbiomac.2024.130014

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PubMed

Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)   Publisher：Journal of Food Measurement and Characterization  

Harvested fresh produce is prone to massive losses during storage associated with fungal infection, and the shelf-life of seasonal nutritious strawberries is only a few days. Biodegradable antimicrobial active packaging has been suggested as a potential strategy to prolong the shelf-life of perishable products. Here, we developed a novel antimicrobial active packaging based on mung bean starch (MBS) modified with citric acid (CA) for cross-linking, and terpinen-4-ol (TP4O) as an antimicrobial additive for preservation. We found that the MBS with CA and TP4O increased film thickness, and enhanced moisture content (MC). Using MBS as the solution base maintained low water vapor permeability (WVP) in the film, this was not affected by TP4O (p > 0.05). Adding TP4O significantly reduced the total color difference (ΔE) of MBS films. The microstructure of films was assessed using scanning electron microscopy (SEM) and cross-linking was verified by Fourier transform infrared spectroscopy (FTIR). The SEM results showed increasing roughness with the incorporation of TP4O, and FTIR analysis showed that CA was well cross-linked. The results of storage tests at 20 oC under 80% RH showed that the incorporation of 0.25% TP4O led to a non-significant (p > 0.05) increase in weight loss, whereas the incorporation of 0.5% TP4O, the weight loss of the strawberries increased significantly (p < 0.05). MBS/CA/0.25% and MBS/CA/05% TP4O significantly (p < 0.05) reduced the lesion diameter of strawberries inoculated with Botrytis cinerea. The uncoated, MBS/CA/0.25%, and MBS/CA/05% TP4O each showed favorable highlights of different quality parameters of stored strawberries. Weight loss, firmness, and fungal decay were considered key parameters that greatly affect the postharvest degradation of fruits.

DOI： 10.1007/s11694-024-02355-7

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Scopus

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1111/ijfs.16995

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Scopus

Language：English   Publishing type：Research paper (scientific journal)   Publisher：Progress in Organic Coatings  

Application of edible coating is an efficient method to increase fruit storability. In this study, partial coating, a novel coating technique, was used to extend the shelf-life of tomato fruits. Coating materials were developed by incorporating four different concentrations of cellulose nanofibers (CNFs; 0, 2, 4, 6, and 8 % [w/w] of starch) with citric acid-crosslinked starch and characterized as biodegradable films prior to fruit application. Their chemical structures were confirmed using Raman and Fourier-transform infrared spectroscopy. The morphology, mechanical properties, thermal stability, water vapor permeability, transparency, and water sensitivity (moisture content and water solubility) of the films were also investigated. Films containing high concentrations of CNF exhibited superior mechanical, thermal, and barrier properties compared to those with low concentrations of CNF and the controls. However, no effect on water sensitivity was observed. Consequently, the effect of partial coating on the quality of tomato fruits was investigated using the developed coating material (crosslinked starch +8 % CNF), and the results were compared with those of the full coated fruits without CNF and uncoated fruits (control). Notably, the coated samples exhibited a significant reduction in weight loss, while retaining the firmness and color of the fruit. Moreover, comparisons of these parameters revealed no significant differences between the partial and full coatings. Therefore, the novel partial coating method used in this study is an effective alternative to conventional coating methods. Moreover, the use of CNFs as fillers for cross-linked starch enhances the properties of the composite film and increases the shelf-life of tomatoes.

DOI： 10.1016/j.porgcoat.2023.108127

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Scopus

Language：English   Publishing type：Research paper (scientific journal)  

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1016/j.jfoodeng.2023.111737

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Scopus

Language：English   Publishing type：Research paper (scientific journal)  

Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1016/j.fpsl.2023.101197

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Scopus

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1007/s10924-023-02885-z

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Scopus

Language：English   Publishing type：Research paper (international conference proceedings)  

DOI： 10.1051/e3sconf/202343200006

Scopus

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1016/j.porgcoat.2023.107730

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Scopus

Language：English   Publishing type：Research paper (international conference proceedings)  

DOI： 10.1051/e3sconf/202342501009

Scopus

Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1016/j.ijbiomac.2023.125680

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PubMed

Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1111/ijfs.16455

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Scopus

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1002/pat.6042

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Scopus

Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1016/j.fbio.2023.102710

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Scopus

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1016/j.foodcont.2023.109633

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Scopus

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1016/j.fbio.2023.102842

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Scopus

Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1016/j.fpsl.2022.101010

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Scopus

Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1016/j.porgcoat.2022.107347

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Scopus

Language：English   Publishing type：Research paper (scientific journal)   Publisher：International Journal of Food Science and Technology  

There is growing interest towards the functional properties and health benefits of both probiotics and paraprobiotics. In this investigation, probiotic bacterial cells (viable and non-viable Lactiplantibacillus plantarum IS-10506) were incorporated into alginate-(Alg) based edible films. Confocal laser scanning microscopy was used to confirm the presence of probiotic bacteria in the Alg matrix. The addition of probiotic cells (1 × 109 cells/mL) was found to improve the performance of Alg film such as light transmission by 67.04% and antifungal activity against Botrytis cinerea by 49.54%. Although the addition of paraprobiotic cells can improve Alg film performance, particularly in terms of the water barrier property, which was confirmed with a series of assays (water vapour permeability (0.24 g.m/m2.h.Pa.109), hydrophobicity (67.08°) and atomic force microscopy (Ra = 5.94 nm, RMS = 7.22 nm)). Alg offered a compatible matrix for edible film containing probiotic bacteria. Alg-L film may have potential applications for protecting food products from light, and fungal decay, and Alg-D was suitable for the prevention of water loss from food.

DOI： 10.1111/ijfs.16113

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Scopus

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1111/ijfs.16071

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Scopus

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1111/ijfs.16192

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Scopus

Language：English   Publishing type：Research paper (bulletin of university, research institution)  

Web of Science

Language：English   Publishing type：Research paper (bulletin of university, research institution)  

Web of Science

Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1016/j.ijbiomac.2022.04.021

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Scopus

PubMed

Authorship：Corresponding author   Language：English   Publishing type：Research paper (international conference proceedings)  

Other Link： https://iopscience.iop.org/article/10.1088/1755-1315/1038/1/012066

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1016/j.fpsl.2022.100849

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Scopus

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1002/masy.202100315

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Scopus

Language：English   Publishing type：Research paper (scientific journal)   Publisher：Japanese Society of Agricultural, Biological and Environmental Engineers and Scientists  

<p> Broccoli (<i>Brassica oleracea</i> L., cv. MKS-B107) is a highly perishable vegetable and it has a relatively short shelf life. Storage conditions and postharvest treatments are the important factors to determine the postharvest quality and the shelf life of broccoli. This study indicated the effects of 1-methylcyclopropene (1-MCP) and temperature on the quality of broccoli during storage period. Broccoli was treated with air (as control) and 1.0 μL L^-1 1-MCP for 15 h at 15℃, and then was stored at 10℃ and 0℃ for 25 days and 50 days, respectively. The results showed that 1-MCP treated broccoli was in good quality during 50 days of storage at 0℃ and 20 days of storage at 10℃ compared to the control broccoli. The present study indicated that 1-MCP treatments suppressed the respiration rate and ethylene production, reduced the chlorophylls and ascorbic acid degradation and inhibited the color changes of broccoli during storage. Broccoli treated with 1.0 μL L^-1 1-MCP and stored at 0℃ represented remarkably better quality compared to broccoli of the other treatments.</p>

DOI： 10.2525/ecb.60.43

Scopus

CiNii Research

Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)   Publisher：Japanese Society for Food Science and Technology  

<p><i>Botrytis cinerea</i> is a ubiquitous fungal pathogen mainly found on citrus and stone fruits. The use of mathematical models to quantify and predict microbial growth curves has received much attention because of its usefulness in decision making for preventing risk to human and animal health. In this study, we used sodium propionate to inhibit mycelial growth of the pathogenic fungus <i>B. cinerea in vitro</i> and modeled the efficacy of sodium propionate using a mathematical model. The antifungal efficacy of different concentrations (0.1–2.2% w/v) of sodium propionate was evaluated by measuring mycelial growth. The higher the concentration of sodium propionate tested, the greater the inhibitory effect on <i>B. cinerea</i>. Three mathematical models were used as deterministic models: the modified logistic model, the modified Gompertz model, and the Baranyi and Roberts model. The modified logistic model showed the best performance with satisfactory statistical indices (root mean squared error: RMSE, and <i>R²</i>), indicating that it was a better fit than the other models tested in this study. Furthermore, a stochastic modified logistic model that assumes a multivariate normal distribution of two random kinetic parameters successfully described the growth behavior of <i>B. cinerea</i> mycelia at various concentrations of sodium propionate as a probability distribution. Although the performance of sodium propionate in inhibiting <i>B. cinerea</i> was not ideal, Monte Carlo simulation may be a useful tool for predicting the probability of events based on the variability of <i>B. cinerea</i> growth behavior.</p>

DOI： 10.3136/fstr.fstr-d-21-00174

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CiNii Research

Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)  

DOI： https://doi.org/10.1016/j.scienta.2021.110314

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1038/s41598-021-98074-w

Language：English   Publishing type：Research paper (scientific journal)  

DOI： https://doi.org/10.1111/jfpp.15836

Language：English   Publishing type：Research paper (scientific journal)  

Language：English   Publishing type：Research paper (scientific journal)  

DOI： https://doi.org/10.3136/fstr.27.181

Language：English   Publishing type：Research paper (scientific journal)  

Language：English   Publishing type：Research paper (international conference proceedings)  

Language：Japanese   Publishing type：Research paper (scientific journal)  

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1007/s11694-020-00634-7

Language：English   Publishing type：Research paper (international conference proceedings)  

Language：Japanese   Publishing type：Research paper (other academic)  

Language：Japanese   Publishing type：Research paper (scientific journal)  

Language：Japanese   Publishing type：Research paper (scientific journal)  

Language：Japanese   Publishing type：Research paper (scientific journal)  

Authorship：Corresponding author   Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.3136/fstr.26.459

Language：Japanese   Publishing type：Research paper (scientific journal)  

Language：English   Publishing type：Research paper (international conference proceedings)  

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.3136/FSTR.26.47

Language：Japanese   Publishing type：Research paper (bulletin of university, research institution)  

This research empirically studies middle-income consumers' demand in Hong Kong for Japanese tomatoes shipped by sea. It aims to examine possibilities for Japanese tomatoes to be able to expand quantity demanded and compete with products from other countries when they are shipped by sea instead of air. It explores local dietary habits, recognisability, and evaluation for Japanese agricultural products using a survey conducted for middle-income consumers in Hong Kong, and predicts change in quantity demanded considering not only depreciation but also the possibility of quality degradation caused by maritime transport. As a result, it turned out that expansion in Japanese tomatoes' quantity demanded would be difficult even if the transportation cost decreased. Therefore, to complement the expansion of tomato exports, promotion that gives consumers an opportunity to try raw vegetables can be effective.

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1016/j.scienta.2019.108864

Authorship：Corresponding author   Language：English   Publishing type：Research paper (bulletin of university, research institution)  

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1016/j.eaef.2019.11.002

Authorship：Corresponding author   Language：English   Publishing type：Research paper (bulletin of university, research institution)  

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1016/j.eaef.2017.12.004

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1016/j.jfoodeng.2017.10.021

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.2525/ecb.56.177

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.3136/fstr.24.377

Language：Japanese   Publishing type：Research paper (scientific journal)  

Authorship：Lead author   Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1016/j.eaef.2016.06.003

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1016/j.jspr.2016.07.002

Language：Japanese   Publishing type：Research paper (scientific journal)  

Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.1080/07373937.2015.1026440

Language：English  

Language：Japanese  

Country：Japan  

Event date： 2024.6

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：沖縄産業支援センター   Country：Japan  

Event date： 2024.6

Language：Japanese  

Venue：東京ビックサイト   Country：Japan  

Event date： 2024.5

Language：English  

Country：Germany  

Event date： 2024.4

Language：English  

Country：Belgium  

Event date： 2024.4

Language：English  

Country：Belgium  

Event date： 2024.2

Language：English  

Country：Thailand  

Event date： 2024.1

Language：English  

Country：Other  

Event date： 2023.11

Language：English  

Country：Japan  

Event date： 2023.9

Language：Japanese   Presentation type：Oral presentation (general)  

Country：Japan  

Event date： 2023.9

Language：English  

Country：Japan  

Event date： 2023.9

Language：English  

Country：Japan  

Event date： 2023.9

Language：English  

Country：Poland  

Event date： 2023.9

Language：English   Presentation type：Oral presentation (general)  

Country：Poland  

Event date： 2023.9

Language：Japanese   Presentation type：Oral presentation (general)  

Country：Japan  

Event date： 2023.9

Language：Japanese   Presentation type：Oral presentation (general)  

Country：Japan  

Event date： 2023.9

Language：Japanese   Presentation type：Oral presentation (general)  

Country：Japan  

Event date： 2023.9

Language：Japanese   Presentation type：Oral presentation (general)  

Country：Japan  

Event date： 2023.9

Language：Japanese   Presentation type：Oral presentation (general)  

Country：Japan  

Event date： 2023.9

Language：Japanese   Presentation type：Oral presentation (general)  

Country：Japan  

Event date： 2023.9

Language：English   Presentation type：Oral presentation (general)  

Country：Japan  

Event date： 2023.6

Language：Japanese  

Venue：東京ビックサイト   Country：Japan  

Event date： 2023.5

Language：Japanese   Presentation type：Symposium, workshop panel (public)  

Venue：岐阜大学   Country：Japan  

Event date： 2023.2

Language：Japanese   Presentation type：Public lecture, seminar, tutorial, course, or other speech  

Venue：（株）九電工福岡支店多目的ホール   Country：Japan  

Event date： 2022.12

Language：English  

Country：Japan  

Event date： 2022.12

Language：English  

Country：Japan  

Event date： 2022.11

Language：English  

Country：Indonesia  

Event date： 2022.11

Language：English  

Country：Taiwan, Province of China  

Event date： 2022.11

Language：English  

Country：Taiwan, Province of China  

Event date： 2022.10

Language：English  

Country：Japan  

Event date： 2022.10

Language：Japanese  

Venue：Web開催   Country：Japan  

Event date： 2022.10

Language：Japanese  

Venue：Web開催   Country：Japan  

Event date： 2022.10

Language：Japanese  

Venue：Web開催   Country：Japan  

Event date： 2022.10

Language：Japanese  

Venue：Web開催   Country：Japan  

Event date： 2022.10

Language：Japanese  

Venue：Web開催   Country：Japan  

Event date： 2022.10

Language：English  

Country：Japan  

Event date： 2022.10

Language：English  

Country：Japan  

Event date： 2022.10

Language：English  

Country：Japan  

Event date： 2022.10

Language：English   Presentation type：Oral presentation (invited, special)  

Country：Japan  

Event date： 2022.9

Language：Japanese  

Venue：東京大学（Web開催）   Country：Japan  

Event date： 2022.9

Language：Japanese  

Venue：東京大学（Web開催）   Country：Japan  

Event date： 2022.9

Language：Japanese  

Venue：東京大学（Web開催）   Country：Japan  

Event date： 2022.9

Language：Japanese  

Venue：東京大学（Web開催）   Country：Japan  

Event date： 2022.9

Language：Japanese  

Venue：東京大学（Web開催）   Country：Japan  

Event date： 2022.9

Language：Japanese  

Venue：岡山大学   Country：Japan  

Event date： 2022.9

Language：Japanese  

Venue：岡山大学   Country：Japan  

Event date： 2022.6

Language：Japanese  

Country：Japan  

Event date： 2022.2

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2022.2

Language：English   Presentation type：Oral presentation (general)  

Country：Thailand  

Event date： 2021.12

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2021.12

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2021.12

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2021.12

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2021.12

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2021.10

Language：English   Presentation type：Public lecture, seminar, tutorial, course, or other speech  

Country：Japan  

Event date： 2021.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2021.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2021.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2021.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2021.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2021.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2021.3

Language：English   Presentation type：Public lecture, seminar, tutorial, course, or other speech  

Country：Japan  

Event date： 2021.3

Language：English  

Country：India  

Event date： 2020.11

Language：English  

Country：Japan  

Event date： 2020.10

Language：English   Presentation type：Oral presentation (general)  

Country：Japan  

Event date： 2020.9

Language：English   Presentation type：Oral presentation (general)  

Country：Japan  

Event date： 2020.9

Language：Japanese  

Venue：Web   Country：Japan  

Event date： 2020.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2020.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2020.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2020.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2020.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：Web   Country：Japan  

Event date： 2020.3

Language：English  

Country：Japan  

Event date： 2019.11

Language：Japanese  

Country：Japan  

Event date： 2019.11

Language：Japanese  

Country：Japan  

Event date： 2019.11

Language：Japanese  

Country：Japan  

Event date： 2019.11

Language：Japanese  

Country：Japan  

Event date： 2019.9

Language：Japanese  

Country：Japan  

Event date： 2019.9

Language：Japanese  

Country：Japan  

Event date： 2019.9

Language：Japanese  

Country：Japan  

Event date： 2019.9

Language：Japanese  

Country：Japan  

Event date： 2019.9

Language：Japanese  

Country：Japan  

Event date： 2019.9

Language：Japanese  

Country：Japan  

Event date： 2018.10

Language：Japanese   Presentation type：Oral presentation (general)  

Country：Japan  

Event date： 2018.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：愛媛大学   Country：Japan  

Event date： 2018.9

Language：Japanese   Presentation type：Oral presentation (general)  

Venue：愛媛大学   Country：Japan  

Event date： 2018.6

Language：Japanese  

Country：Japan  

Event date： 2018.5

Language：English  

Country：Japan  

Language：Japanese  

Country：Japan  

Language：Japanese  

Country：Japan  

Language：Japanese  

Country：Japan  

Language：Japanese  

Country：Japan  

Language：Japanese  

Country：Japan  

Language：Japanese  

Country：Japan  

Language：Japanese  

Country：Japan  

Language：Japanese  

Language：Japanese  

Language：Japanese   Publishing type：Article, review, commentary, editorial, etc. (trade magazine, newspaper, online media)  

CiNii Research

Language：Japanese   Publishing type：Article, review, commentary, editorial, etc. (trade magazine, newspaper, online media)  

CiNii Research

Language：Japanese   Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

Language：Japanese  

Authorship：Lead author   Language：Japanese  

Language：Japanese  

Language：Japanese  

Language：Japanese  

Language：Japanese   Publishing type：Article, review, commentary, editorial, etc. (scientific journal)  

Language：Japanese  

Language：Japanese  

Language：Japanese  

Language：Japanese  

Language：Japanese  

Language：Japanese  

Language：Japanese  

Language：Japanese  

Language：Japanese  

Type：Competition, symposium, etc. 

Type：Competition, symposium, etc. 

Type：Competition, symposium, etc. 

Type：Peer review 

Number of peer-reviewed articles in foreign language journals：2

Number of peer-reviewed articles in Japanese journals：1

Type：Competition, symposium, etc. 

Type：Competition, symposium, etc. 

Type：Competition, symposium, etc. 

Type：Peer review 

Number of peer-reviewed articles in foreign language journals：1

Type：Competition, symposium, etc. 

Type：Competition, symposium, etc. 

Type：Competition, symposium, etc. 

Type：Competition, symposium, etc. 

Type：Peer review 

Number of peer-reviewed articles in foreign language journals：1

Type：Competition, symposium, etc. 

Type：Competition, symposium, etc. 

Type：Competition, symposium, etc.