WEKO3
アイテム
{"_buckets": {"deposit": "0dcbc8f8-16ec-4daa-b80d-0f7b3255d681"}, "_deposit": {"created_by": 12, "id": "1353", "owners": [12], "pid": {"revision_id": 0, "type": "depid", "value": "1353"}, "status": "published"}, "_oai": {"id": "oai:komajo.repo.nii.ac.jp:00001353", "sets": ["96"]}, "author_link": ["2390", "2389"], "item_10002_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2018-12-25", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "1", "bibliographicPageEnd": "9", "bibliographicPageStart": "1", "bibliographic_titles": [{}]}]}, "item_10002_description_5": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "Compositional characteristics of Dewa-no-matatabi fruits were evaluated in two selections,\n‘Oota’ and ‘Tsukita’. The fruits in both selections had higher Brix level than ‘Hayward’ and\n‘Ananasnaya’ fruits, the most common commercially available kiwifruit and hardy kiwifruit,\nrespectively. Fruits of‘ Oota’ and‘ Tsukita’ contained 339 and 191 mg/100g fresh weigh(t F.W.)\nascorbic acid(vitamin C), respectively, indicating that they are an exceptionally excellent\nsource of ascorbic acids. Moreover, these fruits contained 0.87 ‐ 1.41 mg/100g F.W. lutein and\n0.13 ‐ 0.38 mg/100g F.W. β-carotene. Dewa-no-matatabi fruits are considered to be the richest\ndietary source of lutein among commercially available fruits. The results in the present study\nsuggest Dewa-no-matatabi fruits have commercial potential and are important as useful genetic\nresources for cultivar development in Actinidia species.", "subitem_description_type": "Abstract"}]}, "item_10002_identifier_registration": {"attribute_name": "ID登録", "attribute_value_mlt": [{"subitem_identifier_reg_text": "10.18998/00001330", "subitem_identifier_reg_type": "JaLC"}]}, "item_10002_publisher_8": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "駒沢女子(短期)大学 学長 光田 督良"}]}, "item_10002_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "2434-7574", "subitem_source_identifier_type": "ISSN"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "西山, 一朗"}, {"creatorName": "ニシヤマ, イチロウ", "creatorNameLang": "ja-Kana"}], "nameIdentifiers": [{"nameIdentifier": "2389", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "NISHIYAMA, Ichiro", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "2390", "nameIdentifierScheme": "WEKO"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2019-04-11"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "P001-010-西山一朗先生.pdf", "filesize": [{"value": "887.3 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensefree": "Copy right (c) 2019 by KOMAZAWA WOMEN\u0027S JUNIOR COLLEGE", "licensetype": "license_free", "mimetype": "application/pdf", "size": 887300.0, "url": {"label": "本文PDF", "url": "https://komajo.repo.nii.ac.jp/record/1353/files/P001-010-西山一朗先生.pdf"}, "version_id": "8057d57a-aef0-4365-a60f-2d2cd90e36c1"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "デワノマタタビ", "subitem_subject_scheme": "Other"}, {"subitem_subject": "アスコルビン酸", "subitem_subject_scheme": "Other"}, {"subitem_subject": "クロロフィル", "subitem_subject_scheme": "Other"}, {"subitem_subject": "カロテノイド", "subitem_subject_scheme": "Other"}, {"subitem_subject": "アクチニジン様酵素", "subitem_subject_scheme": "Other"}]}, "item_language": {"attribute_name": "言語", "attribute_value_mlt": [{"subitem_language": "jpn"}]}, "item_resource_type": {"attribute_name": "資源タイプ", "attribute_value_mlt": [{"resourcetype": "departmental bulletin paper", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "デワノマタタビ果実の成分特性", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "デワノマタタビ果実の成分特性"}, {"subitem_title": "Compositional characteristics of Dewa-no-matatabi fruits.", "subitem_title_language": "en"}]}, "item_type_id": "10002", "owner": "12", "path": ["96"], "permalink_uri": "https://doi.org/10.18998/00001330", "pubdate": {"attribute_name": "公開日", "attribute_value": "2019-04-11"}, "publish_date": "2019-04-11", "publish_status": "0", "recid": "1353", "relation": {}, "relation_version_is_last": true, "title": ["デワノマタタビ果実の成分特性"], "weko_shared_id": -1}
デワノマタタビ果実の成分特性
https://doi.org/10.18998/00001330
https://doi.org/10.18998/00001330c8bc75c8-8e40-4648-83ef-264dd83f5e1c
名前 / ファイル | ライセンス | アクション |
---|---|---|
本文PDF (887.3 kB)
|
Copy right (c) 2019 by KOMAZAWA WOMEN'S JUNIOR COLLEGE
|
Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2019-04-11 | |||||
タイトル | ||||||
タイトル | デワノマタタビ果実の成分特性 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Compositional characteristics of Dewa-no-matatabi fruits. | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | デワノマタタビ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | アスコルビン酸 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | クロロフィル | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | カロテノイド | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | アクチニジン様酵素 | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
ID登録 | ||||||
ID登録 | 10.18998/00001330 | |||||
ID登録タイプ | JaLC | |||||
著者 |
西山, 一朗
× 西山, 一朗× NISHIYAMA, Ichiro |
|||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Compositional characteristics of Dewa-no-matatabi fruits were evaluated in two selections, ‘Oota’ and ‘Tsukita’. The fruits in both selections had higher Brix level than ‘Hayward’ and ‘Ananasnaya’ fruits, the most common commercially available kiwifruit and hardy kiwifruit, respectively. Fruits of‘ Oota’ and‘ Tsukita’ contained 339 and 191 mg/100g fresh weigh(t F.W.) ascorbic acid(vitamin C), respectively, indicating that they are an exceptionally excellent source of ascorbic acids. Moreover, these fruits contained 0.87 ‐ 1.41 mg/100g F.W. lutein and 0.13 ‐ 0.38 mg/100g F.W. β-carotene. Dewa-no-matatabi fruits are considered to be the richest dietary source of lutein among commercially available fruits. The results in the present study suggest Dewa-no-matatabi fruits have commercial potential and are important as useful genetic resources for cultivar development in Actinidia species. |
|||||
書誌情報 | 号 1, p. 1-9, 発行日 2018-12-25 | |||||
出版者 | ||||||
出版者 | 駒沢女子(短期)大学 学長 光田 督良 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 2434-7574 |