{"created":"2022-02-22T04:45:48.487507+00:00","id":2016297,"links":{},"metadata":{"_buckets":{"deposit":"a9e18cc5-d4c1-4e94-bbf0-3286806f6975"},"_deposit":{"id":"2016297","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2016297"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02016297","sets":["1642838163960:1642838308020:1642838308479:1642838334668","1642838403551:1642838412624"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"マンゴーの品質評価と消費者の食味評価の関係","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Quality evaluation and flavor evaluation of a consumer in a mango .","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"菊地, 香","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"平良, 英三","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Kikuchi, Koh","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Taira, Eizo","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":"糖度"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"NIR"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"品質"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"食味"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"マンゴー"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"ブランド化"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"沖縄県は,パインアップルに次ぐ第二の熱帯果樹として,生産量が伸びているマンゴーを戦略品目として位置づけている.本稿では,沖縄県産マンゴーの品質安定化を近赤外分光法による非破壊糖度評価法で可能であるのかを検討した.さらに,消費者に食味調査を実施することで人間の味覚と機械によって測定されたマンゴーの品質について整理した.分析の結果からマンゴーの品質評価において高い評価を得るには,果肉の発色を良くし香りを立たせることにある.全体の品質を上げるためにも,一定基準のものは生食用として出荷しないことがブランドの維持につながる.消費者に一度でも低い品質のものを提供すると,消費者の認識は定着し,その意識レベルを上げることはできない.そして,高い品質とするにはマンゴー果肉の食感をいかに滑らかにできるかである.糖度が高いから消費者は甘みを感じて品質の良いマンゴーであるということにつながらない.NIRによる選果は,糖度を中心とした品質管理に適するが,それ以上のことはできない.マンゴーの品質には農家の栽培技術の高位安定が望まれる.","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":[{"bibliographicIssueNumber":"1","bibliographicPageEnd":"39","bibliographicPageStart":"29","bibliographicVolumeNumber":"43"}]},"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":"678.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2016297/files/678.pdf"},"version_id":"7d9945d1-dd1c-4c22-9f93-2b73f42c3de0"}]},"item_title":"マンゴーの品質評価と消費者の食味評価の関係","item_type_id":"15","owner":"1","path":["1642838334668","1642838412624"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2011-05-12"},"publish_date":"2011-05-12","publish_status":"0","recid":"2016297","relation_version_is_last":true,"title":["マンゴーの品質評価と消費者の食味評価の関係"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-02-22T04:45:51.711856+00:00"}