{"created":"2022-02-22T02:45:28.309047+00:00","id":2015437,"links":{},"metadata":{"_buckets":{"deposit":"d93b78ca-7e2f-47e1-a49c-aa397c553fa7"},"_deposit":{"id":"2015437","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2015437"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02015437","sets":["1642838163960:1642838308020:1642838308479:1642838326568","1642838403551:1642838412624"]},"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、ブロメラインにおける品種間差異、季節および収穫後の変化","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Varietal differences, seasonal and post-harvesting changes in sugar and organic acid contents, and bromelain activities in pineapple fruits.","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"川満, 芳信","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"與儀, 喜代政","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"濱上, 昭人","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"野瀬, 昭博","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"比嘉, 正和","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Kawamitsu, Yoshinobu","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Yogi, Kiyomasa","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Hamagami, Akito","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Nose, Akihiro","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Higa, Masakazu","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_1617186499011":{"attribute_name":"Rights","attribute_value_mlt":[{"subitem_1522650717957":"ja","subitem_1522651041219":"沖縄農業研究会"}]},"item_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"パインアップル"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"果実"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"有機酸"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"糖類"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"糖酸比"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"ブロメライン"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"品種間差異"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"タンパク含量"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"ボゴール"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"スムースカイエン"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"本研究では、N67-10、ボゴール、ジュピー、ペローラ、N86、クリームの6品種の果実を用いて部位別の各化学成分を分析した。また、下部においてはブロメライン活性などを測定した。品種N67-10の8月から12月までの各種成分の季節的変化を調査した。さらに、各貯蔵温度下における未熟果及び適熟果の各化学成分の経時変化を調査した。結果を要約すると以下のようになる。1．ボゴール、N86は糖含量が高く、ボゴールは全糖中ショ糖の比率が高かった（約70％）。ジュピー、ペローラは糖及び有機酸含量が低く、クリームは両方とも高かった（図1、2、4）。2．ブロメライソ活性はペローラで有意に高く、N67-10で有意に低かった（図5）。3．食味アンケートの結果、舌の痛みとブロメライン活性との関係は一致せず、むしろ有機酸含量と傾向が類似していた（図6）。4．糖含量は夏実から冬実にかけて殆ど変化はなく、一方、有機酸含量については冬実において夏実の約3.6倍も増加した（図7、8）。5．ブロメライン活性は8月果で低く、秋及び冬実で高い傾向を示した（図12）。6．未熟果においては、糖・有機酸は4℃保存で上昇し25℃保存では減少した。15℃保存では糖は減少し有機酸は上昇した（図15、16）。7．適熟果においては、4℃保存は糖は上昇し有機酸は変化ぜす、15℃保存では糖及び有機酸が上昇し、25℃保存は糖・有機酸ともに減少した（図18、19）。8．未熟果は4℃保存で、適熟果は4℃保存及び15℃保存でリンゴ酸の増加率が顕著であった（図16、19）。","subitem_description_type":"Other"},{"subitem_description":"論文","subitem_description_type":"Other"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_1522300295150":"ja","subitem_1522300316516":"沖縄農業研究会"},{"subitem_1522300295150":"en","subitem_1522300316516":"Okinawa Agriculture Research Society"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_1551255818386":"jpn"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_1522646500366":"ISSN","subitem_1522646572813":"1344-1477"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AN00083297"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"沖縄農業"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1995-07","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"19","bibliographicPageStart":"2","bibliographicVolumeNumber":"30"}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"journal article","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":"456.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2015437/files/456.pdf"},"version_id":"cfe0d238-29f0-458c-b6d1-4a0b3bbfc1f4"}]},"item_title":"パインアップル果実の糖、有機酸、ブロメラインにおける品種間差異、季節および収穫後の変化","item_type_id":"15","owner":"1","path":["1642838326568","1642838412624"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2009-01-29"},"publish_date":"2009-01-29","publish_status":"0","recid":"2015437","relation_version_is_last":true,"title":["パインアップル果実の糖、有機酸、ブロメラインにおける品種間差異、季節および収穫後の変化"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-10-31T07:37:26.255632+00:00"}