@article{oai:komajo.repo.nii.ac.jp:00001353,
 author = {西山, 一朗 and NISHIYAMA, Ichiro},
 issue = {1},
 month = {Dec},
 note = {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.},
 pages = {1--9},
 title = {デワノマタタビ果実の成分特性},
 year = {2018},
 yomi = {ニシヤマ, イチロウ}
}