1. A new strategy to protect Katsura-uri (Japan's heirloom pickling melon, Cucumis melo var. conomon) from extinction 
Azusa Sasaki, Yasushi Nakamura, Yukiko Kobayashi, Wataru Aoi, Takako Nakamura, Koji Shirota, Noboru Suetome, Michiaki Fukui, Tomoaki Shigeta, Tomoaki Matsuo, Shigehisa Okamoto, Eun Young Park, Kenji Sato 
Journal of Ethnic Foods 
Volume 4, Issue 1, Pages (March 2017)
DOI: /j.jef
Copyright © 2017 Korea Food Research Institute Terms and Conditions

2. Fig. 1
Katsura-uri (Cucumis melo var. conomon). (A) Immature fruit. (B) Fully ripened fruit.
Journal of Ethnic Foods 2017 4, 44-50DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

3. Fig. 2
Location of the field of Katsura-uri and its gross area for cultivation.
Journal of Ethnic Foods 2017 4, 44-50DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

4. Fig. 3
Products made from Katsura-uri fruit. (A) Kasu-zuke (traditional) prepared by soaking immature Katsura-uri fruit. (B) Katsura-uri juice (contemporary) prepared by fully ripened Katsura-uri fruit.
Journal of Ethnic Foods 2017 4, 44-50DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

5. Fig. 4
Concentration of sugars in fully ripened Katsura-uri fruit. (A, B) High performance liquid chromatography (HPLC) chart showing three peaks (fructose, glucose, and sucrose) in the fruit, and the retention times that corresponded to fructose, glucose, and sucrose standards. (C) Concentration of three sugars (fructose, glucose, and sucrose) in 100 g fresh weight of muskmelon (dotted column) and Katsura-uri fruit (white column). The shaded and open bars represent muskmelon and Katsura-uri, respectively. Each value represents an average ± range of two and three different samples in muskmelon and Katsura-uri, respectively. * Values are significantly different (p < 0.05) by Student t test.
Journal of Ethnic Foods 2017 4, 44-50DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions

6. Fig. 5
Sensory evaluation of Katsura-uri juice by 20 panelists. (A) Evaluation of taste: “Choose the one that applies to the taste of Katsura-uri juice from the following scales: excellent, good, fair, poor, or very poor.” (B) Evaluation of flavor: “Choose the one that applies to the muskmelon-like fragrance of Katsura-uri juice from the following scales: very strong, strong, fair, poor, and very poor.” Values followed by different letters (between a and b) are significantly different (p < 0.05) by multiple comparison test of Scheffe's method.
Journal of Ethnic Foods 2017 4, 44-50DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions