{"created":"2022-01-27T02:43:46.648860+00:00","id":2002949,"links":{},"metadata":{"_buckets":{"deposit":"3c6f6c37-ae1f-456b-99a2-4ad107f4032a"},"_deposit":{"id":"2002949","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2002949"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02002949","sets":["1642837622505:1642837905044:1642837915094","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"カトレイトニア組織の低温保蔵とその長期化に及ぼす蔗糖およびココヤシ液の影響(農学科)","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Effects of Sucrose and C W on the Survival of P L B Tissues of Cattleytonia under Cold Storage (Department of Agriculture)","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"上里, 健次","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Uesato, Kenji","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Sagawa, Yoneo","creatorNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_1522299639480":"open access","subitem_1600958577026":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"ランのPLB組織を, ジャームプラズムのひとつとして長期保蔵に利用できないかと考え, 同組織の低温下における保蔵法を検討した。実験材料には, 茎頂組織培養法によって増殖したカトレイトニアRosy JewelのPLB組織を用いた。4∿5℃の冷蔵庫内にいくつかの培養条件を組合わせてPLB組織を保蔵し, その後通常の培養条件下に戻して生存率を検討した。得られた結果は次のとおりである。1.カトレイトニアは耐寒性をもたない熱帯性植物であるにもかかわらず, そのPLB組織は, 4∿5℃の低温下で4週間の保蔵に耐えられることが示された。2.PLB組織はカンテン上に置床されることより, 液体培地に沈められる条件が適しており, それぞれCW添加により生存期間が若干延長されることが認められた。3.Vacin-Went培地にCW150ml/l, 蔗糖20g/lの添加した培地において, 50%以上の生存率が維持される限度は7週間であった。4.上述の生存期間は, 蔗糖100g/lが添加されることにより15週まで延長されることが確認された。","subitem_description_type":"Other"},{"subitem_description":"This experiment was carried out in order to clarify the possibility of using of P L B tissues of orchid as germplasm under cold condition for long time. P L B tissues of Cattleytonia Rosy Jewel obtained from apical meristem were used as materials. After storage on 4-5℃ temperature with some combinations of culture, P L B tissues transfered to normal culture condition on 25-27℃ temperature. The results of the experiment concerning the relationship between culture conditions and survival tatio are as follows. 1. P L B tissues of Cattleytonia could survive for 4 weeks on 4-5℃ temperature though this plant does not have tolerance for cold temperature because it originated from a tropical predecessor plant. 2. Immersed condition in a liquid medium was much better for the survival of P L B tissues than on a surface of agar medium. 3. P L B tissues in the liquid V W medium to which 150ml/1 of C W, 20g/1 of sucrose had been added could survive for 7 weeks at 4-5℃ temperature. 4. Survival duration at 4-5℃ temperature was extended to 15 weeks in a liquid medium to which 100g/1 of sucrose had been added.","subitem_description_type":"Other"},{"subitem_description":"紀要論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"琉球大学農学部"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_1551255818386":"eng"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/3920"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"0370-4246"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AN00250548"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"琉球大学農学部学術報告"},{"subitem_1522650068558":"en","subitem_1522650091861":"The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1986-12-05","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"33","bibliographicPageEnd":"77","bibliographicPageStart":"71"}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_1522305645492":"VoR","subitem_1600292170262":"http://purl.org/coar/version/c_970fb48d4fbd8a85"}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","filename":"KJ00000162262.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2002949/files/KJ00000162262.pdf"},"version_id":"e65528a3-359b-4c11-ac47-b30c4e7cd36e"}]},"item_title":"カトレイトニア組織の低温保蔵とその長期化に及ぼす蔗糖およびココヤシ液の影響(農学科)","item_type_id":"15","owner":"1","path":["1642837915094","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-02-14"},"publish_date":"2008-02-14","publish_status":"0","recid":"2002949","relation_version_is_last":true,"title":["カトレイトニア組織の低温保蔵とその長期化に及ぼす蔗糖およびココヤシ液の影響(農学科)"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T01:12:19.775929+00:00"}