{"created":"2022-01-28T01:12:47.644932+00:00","id":2005463,"links":{},"metadata":{"_buckets":{"deposit":"e217a138-9900-4eb8-bb67-1b0fc15dc042"},"_deposit":{"id":"2005463","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2005463"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02005463","sets":["1642838403123","1642838403551:1642838407312"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"パインアップル果実の糖・有機酸合成に関する研究","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Sugar and Organic Acide Accumulation in Pineapple Fruit","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"川満, 芳信","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Kawamitsu, Yoshinobu","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_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"糖類"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"クエン酸"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"有機酸"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"パインアップル"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"リンゴ酸"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"シュークロース"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"シュウ酸"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"ブロメライン"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Malic Acid"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Ananas comosus L.Merr."},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"タンパク"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Sugar"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"有機酸類"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Oxalic Acid"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Organic Acid"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Citric Acid"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Ananas comosus (L.) Merr."},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Blomelain"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"糖酸比"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Sucrose"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"科研費番号: 05660019","subitem_description_type":"Other"},{"subitem_description":"平成5年度～平成6年度科学研究費補助金(一般研究(C))研究成果報告書","subitem_description_type":"Other"},{"subitem_description":"研究概要：生食用パインアップル果実の品質を栽培環境の改善を通じて向上させることを目的として、平成5～6年度にかけて、季節によって大きく変動する品質の実体を、糖類、有機酸類、タンパク質、及び消化酵素ブロメラインに着目し比較検討した。また、貯蔵温度が品質に及ぼす影響に関しても調べ、ポストハーベストの問題点を明らかにした。さらに、代表的な沖縄の6品種に関しても上述の要素を調べ、良質パインアップルの条件を決定した。供試材料は、Ananas comosus(L.)Merr.であった。品種間比較ではSmooth caynneのN67-10、Cayenne×Queenのボゴール、Brancoのジュピー及びペローラペルナンブコ、メイピア群のクリームの6種類を用いた。季節変動及びポストハーベストの実験にはN67-10を用いた。果実を上部、下部、芯部に3分割し、各部からの搾汁液を取り、HPLCを用いて糖及び有機酸類の測定を行った。Brix、滴定酸度、タンパク質、及びブロメライン活性も測定した。結果:品質の季節変動に関しては、Brix、滴定酸度、糖酸比、糖類、有機酸において両年とも同様の結果が得られた。また、果実上部と下部は同様な季節変化を示した。ブロメライン活性は、夏季に低く、冬期に高くなる傾向を示した。全タンパク質は、夏季に高く、冬期に低下する傾向を示した。品種間比較では、良質のパインアップルとして評判のN67-10が、ブロメライン活性もタンパク質も低かった。比活性でみても他の品種に比べ低い値を示した。以上より、良質パインアップルの条件として、生重1g当り100mg以上の糖と5mg程度の有機酸を含み、甘味と酸味のバランスがとれ、さらに、ブロメライン活性の低いものといえる。収穫後の貯蔵温度の違いが品質に及ぼす影響を調べたところ、4℃保存では糖類はやや増加し、全有機酸は大きな変化を示さなかった。しかし、中でもリンゴ酸が顕著に増加し、低温による影響のひとつとして示された。その他、15℃保存、室温保存の場合、全糖及び有機酸において貯蔵期間中糖酸比が低下する方向に大きく変化した。従って、パインアップルの貯蔵適温は低温ほど品質の変化が少なく、かつ後熟(追熟)タイプの果実ではないことが示され、収穫後はできるだけ早い機会に食べるほうが良いと言える。輸入品は長期低温にさらされ品質の低下を免れないが、沖縄のパインアップル産業はその点を強調すれば生き残りは可能であると考えられる。","subitem_description_type":"Other"},{"subitem_description":"研究概要：In order to improve the fruit quality in pineapple by means of the circumstances, we investigated the seasonal changes in sugar, organic acid and protein contents and blomelain eyzyme activity since summer fruit was sweet and winter one unsavory. In addition, the effects of storage temperature on fruit quality in post-harvest pineapple. Furthermore, items mentioned above were analyzed in six varieties of Okinawa to show the best fruit for edible. Materials used were Ananas comosus (L.) Merr.cv.Smooth caynne (N67-10 and N86), Caynne x Queen (Bogor), Bronco (Jupy and Perola), and Maypia (Cream). For the experiments of seasonal changes and post-harvest, N67-10 was used as materials. Seasonal Changes : The data of brix, titratable acid, sugar/acid ratio, sugar, and organic acid in pineapple fruits showed the same range in both 1993 and 1994. Biomelain activity was increased in winter fruits as compared to summer ones. Varietal Differences : N67-10 was the best fruit in terms of the low blomelain activity and high sugar/acid ratio as compared with other varieties. Consequently, it was suggested that the best fruit should contain 100mg of sugar and 5mg of organic acid per 1g of flesh weight and low blomelain activity. In addition, the balance between sweet and acidity was important for best fruit. Post-harvest : All components were measured under three temperature conditions, indicating quality was not changed within two weeks in the fruits stored at 4℃.","subitem_description_type":"Other"},{"subitem_description":"研究報告書","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"川満芳信"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_1551255818386":"jpn"}]},"item_1617186783814":{"attribute_name":"Identifier","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/20.500.12000/16387"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"NCID","subitem_1522646572813":"BA35599791"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1995-03","bibliographicIssueDateType":"Issued"}}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"research report","resourceuri":"http://purl.org/coar/resource_type/c_18ws"}]},"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":"05660019-2.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2005463/files/05660019-2.pdf"},"version_id":"13bb0088-43ec-4fcc-9559-4e5b13b191b7"},{"accessrole":"open_access","filename":"05660019-1.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2005463/files/05660019-1.pdf"},"version_id":"a2052bb3-c19b-4039-9236-53f81f0409f1"}]},"item_title":"パインアップル果実の糖・有機酸合成に関する研究","item_type_id":"15","owner":"1","path":["1642838403123","1642838407312"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2010-03-17"},"publish_date":"2010-03-17","publish_status":"0","recid":"2005463","relation_version_is_last":true,"title":["パインアップル果実の糖・有機酸合成に関する研究"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T02:43:20.013986+00:00"}