{"created":"2023-06-20T15:14:26.898405+00:00","id":1353,"links":{},"metadata":{"_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":["1:95:96"]},"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":[{}]},{"creatorNames":[{"creatorName":"NISHIYAMA, Ichiro","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"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","filename":"P001-010-西山一朗先生.pdf","filesize":[{"value":"887.3 kB"}],"format":"application/pdf","license_note":"Copy right (c) 2019 by KOMAZAWA WOMEN'S JUNIOR COLLEGE","licensetype":"license_note","mimetype":"application/pdf","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"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-04-11"},"publish_date":"2019-04-11","publish_status":"0","recid":"1353","relation_version_is_last":true,"title":["デワノマタタビ果実の成分特性"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2023-06-20T15:26:15.062892+00:00"}