Provided is a compound and composition capable of increasing a sugar content in a fruit by a simple method, without being restricted by a cultivation area of a plant or a climatic environment. The agent for increasing a sugar content in a fruit of a plant comprises a compound represented by the formula MX as an active ingredient, wherein M represents alkali metal ion or alkaline earth metal ion, and X represents carbonate ion, hydrogen carbonate ion, acetate ion, citrate ion, succinate ion, phosphate ion, hydrogen phosphate ion, or pyrophosphate ion.

A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocoiloid gums and sugar syrups.

The present application relates to processed food, which is to be distributed at room temperature, comprising kimchi, meat and organic acid and having the pH of 3.9-4.5 and a method for preparing meat- and kimchi-based processed food by means of pH adjustment and mild heating.

The present specification provides fruit and vegetable products. Also described are methods for producing the fruit and vegetable products.

The present invention relates to a cucumber plant of the species Cucumis sativus carrying a genetic determinant that leads to a darker green stem in the seedling stage that is predictive of a darker green color of the fruits as compared to an isogenic cucumber plant not carrying the said genetic determinant, which genetic determinant is as comprised in a cucumber plant representative seed of which was deposited with the NCIMB under deposit number NCIMB 41859. The genetic determinant is suitably introgressed into the cucumber plant from a cucumber plant of which representative seed has been deposited with the NCIMB under deposit number NCIMB 41859.

The present invention relates to a cucumber plant of the species Cucumis sativus carrying a genetic determinant that leads to a darker green stem in the seedling stage that is predictive of a darker green color of the fruits as compared to an isogenic cucumber plant not carrying the said genetic determinant, which genetic determinant is as comprised in a cucumber plant representative seed of which was deposited with the NCIMB under deposit number NCIMB 41859. The genetic determinant is suitably introgressed into the cucumber plant from a cucumber plant of which representative seed has been deposited with the NCIMB under deposit number NCIMB 41859.

The present invention relates to a method of processing plant material to provide products such as food products, dietary supplements, pharmaceuticals, cosmetics and fertilizers. In particular, the invention relates to the processing of fruit and vegetable material to provide a product that can be used as a food source, dietary supplement or a pharmaceutical. Even more particularly, the invention relates to processing of green bananas such that the flesh and skin can be processed through separate streams.

A method for identifying a quantitative trait locus associated with desirable nutritional traits in canola includes: analyzing a population of canola plants or germplasm for desirable nutritional traits; determining the genotype of the canola plants or germplasm using at least one marker selected from the group consisting of SEQ ID NO:1 through SEQ ID NO:111; mapping the canola plants or germplasm for the presence of a quantitative trait locus (QTL) associated with the markers; and associating the QTL with the desirable nutritional trait. An isolated and/or recombinant nucleic acid includes a sequence associated with a quantitative trait locus (QTL), wherein the QTL is associated with a desirable nutritional trait in a canola plant or germplasm and wherein the QTL is further associated with at least one marker selected from the group consisting of SEQ ID NO:1 through SEQ ID NO:111.

A method and food product for a stuffed fritter food product. The method or food product may include a first food material formed into a crust with a cavity at a middle portion of the first food material. The method or food product may also include a second food material located within the cavity, where the shredded potato crust has a minimal thickness to contain the second food material and restrict the second food material from leaking outside the shredded potato crust. The crust may be formed by a first nozzle of an extruder device and the second food material may be inserted into the middle portion of the crust by a second nozzle of the extruder device.

In a solution cultivation method for a low potassium vegetable, an entire cultivation period from seeding to harvesting is divided into a first cultivation period and a second cultivation period depending on the vegetable to be cultivated. In the first cultivation period, the vegetable is cultivated in a first culture solution containing a first fertilizer for solution cultivation which contains potassium. In the second cultivation period, the vegetable is cultivated in a second culture solution containing a second fertilizer for solution cultivation which does not substantially contain potassium. During the second cultivation period, an air flow is applied at a controlled speed to the growing point of the vegetable.