{"created":"2023-06-23T12:19:54.820613+00:00","id":2269,"links":{},"metadata":{"_buckets":{"deposit":"ac154729-cce0-46b1-889d-6a945c2102b8"},"_deposit":{"created_by":15,"id":"2269","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"2269"},"status":"published"},"_oai":{"id":"oai:otemae.repo.nii.ac.jp:00002269","sets":["14:232:234"]},"author_link":["2291"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"１","bibliographicPageEnd":"11","bibliographicPageStart":"7","bibliographic_titles":[{"bibliographic_title":"食糧・栄養と健康 Otemae Journal for Food, Nutrition & Health "}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　‘刀根早生’、‘平核無’、‘富有’および‘新秋’の成熟過程による果肉中の主要なカロテノイド（β-クリプトキサンチン、ゼアキサンチン＋ルテイン、リコペン、β-カロテン）およびアスコルビン酸含量の変化を調べた。‘刀根早生’や‘平核無’のカロテノイドについては、収穫始期でゼアキサンチン＋ルテイン、β-クリプトキサンチンおよびβ-カロテンが増加し、特に、収穫後期でβ-クリプトキサンチンが顕著に増加した。‘富有’では、収穫始期よりβ-クリプトキサンチンおよびリコペンが著しく増加した。‘新秋’はハウス栽培のため、他の品種と比べ、収穫始期でβ-クリプトキサンチンが最も増加し、成熟に伴い減少した。アスコルビン酸では、どの品種も成熟に伴い、減少した。\n　また、四品種のカキにおいて果肉および果皮中カロテノイドおよびアスコルビン酸含量を比較した場合、カロテノイドの合計量では、果皮が果肉の5.4～15.7倍高く、アスコルビン酸でも果皮で1.5～3.0倍高かった。\n　今回検討した四品種のうち、‘富有’はカロテノイドおよびアスコルビン酸含量が一番高く、これらの貴重な給源となることが明らかになった。","subitem_description_type":"Abstract"}]},"item_10002_publisher_24":{"attribute_name":"出版者(英)","attribute_value_mlt":[{"subitem_publisher":"Otemae University Faculty of Health and Nutrition "}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"大手前大学健康栄養学部 "}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2436-3251","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"北川, 雅啓"},{"creatorName":"キタガワ, マサヒロ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-10-29"}],"displaytype":"detail","filename":"2021_S_p007-011Kitagawa.pdf","filesize":[{"value":"1.7 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"和歌山県産カキ四品種の成熟過程によるカロテノイドおよびアスコルビン酸含量の変化について","url":"https://otemae.repo.nii.ac.jp/record/2269/files/2021_S_p007-011Kitagawa.pdf"},"version_id":"0666b706-68a6-42ae-9695-8699303c41bc"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"カキ","subitem_subject_scheme":"Other"},{"subitem_subject":"成熟","subitem_subject_scheme":"Other"},{"subitem_subject":"カロテノイド","subitem_subject_scheme":"Other"},{"subitem_subject":"アスコルビン酸","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":"和歌山県産カキ四品種の成熟過程によるカロテノイドおよびアスコルビン酸含量の変化について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"和歌山県産カキ四品種の成熟過程によるカロテノイドおよびアスコルビン酸含量の変化について"},{"subitem_title":"Changes of carotenoids and ascorbic acid contents in four Japanese persimmon cultivars harvested in Wakayama prefecture during maturation","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"15","path":["234"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-10-29"},"publish_date":"2021-10-29","publish_status":"0","recid":"2269","relation_version_is_last":true,"title":["和歌山県産カキ四品種の成熟過程によるカロテノイドおよびアスコルビン酸含量の変化について"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-10-13T07:03:21.147150+00:00"}