{"created":"2022-02-22T07:21:13.165783+00:00","id":2016956,"links":{},"metadata":{"_buckets":{"deposit":"fed61a42-1492-4d70-9153-2765813e5d93"},"_deposit":{"id":"2016956","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2016956"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02016956","sets":["1642838163960:1642838308020:1642838308479:1642838337527","1642838403551:1642838412624"]},"author_link":[],"control_number":"2016956","item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"果実の追熟程度やpH調整がマンゴー‘アーウィン’のペースト品質に及ぼす影響","subitem_1551255648112":"ja"},{"subitem_1551255647225":"Effects of ripening stage and pH control on quality of Mango ‘Irwin’ paste.","subitem_1551255648112":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"広瀬, 直人","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"前田, 剛希","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"恩田, 聡","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"伊礼, 彩夏","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"島尻, 庸平","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"菅原, 晃美","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"ひろせ, なおと","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"まえだ, ごうき","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"おんだ, さとし","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"いれい, あやか","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"しまじり, ようへい","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"すがわら, てるみ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"HIROSE, Naoto","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"MAEDA, Gouki,","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"ONDA, Satoshi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"IREI, Ayaka","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"SHIMAJIRI, Youhei","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"SUGAWARA, Terumi","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_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"‘アーウィン’種のマンゴーを用いたペースト製造において，適切に追熟させた食べ頃の果実を用いると，カロテノイドを多く含有し，色や香りおよび食味に優れたペーストを製造することができた．未追熟の果実を用いると，糖酸比が低く，カロテノイド含有量が少なく，香りも悪くなることから，ペースト製造の原料には適さなかった．また，過熟の果実を用いると，色調は良いが，香りが悪くなった．ペーストをpH4.0未満に調整することで温和な条件での加熱殺菌が可能となり，アルコール類やアルデヒド類の香気成分を多く含有し，良好な色合いのペーストが製造できたが，糖酸比が低いことから加工用途に適する．\\nGood quality (such as containing a lot of carotenoids and excellent in color, aroma and taste) of mango paste was able to produce by using properly matured mango ‘Irwin’. When using unripe fruit as raw material for paste production, the sugar-acid ratio and carotenoid content of paste were low, and flavor of paste became no good. Therefore, unripe fruit was not suitable for raw material for paste production. Also, when using overripe fruit as raw material for paste production, the color of paste was good, but the flavor of paste was not good. By adjusting the pH of the paste to less than 4.0, heat sterilization under mild conditions became possible, and a paste excellent in color could be obtained. Also, pH adjusted paste was rich in volatile compounds (alcohols and aldehydes). Because pH controlled paste shows low sugar-acid ratio, it is suitable for food processing materials.","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":"9","bibliographicPageStart":"3","bibliographicVolumeNumber":"49"}]},"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":"Vol.49no.1 p.3-9.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2016956/files/Vol.49no.1 p.3-9.pdf"},"version_id":"79d01381-d2a9-46b5-ac67-958a41909931"}]},"item_title":"果実の追熟程度やpH調整がマンゴー‘アーウィン’のペースト品質に及ぼす影響","item_type_id":"15","owner":"1","path":["1642838337527","1642838412624"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2019-09-12"},"publish_date":"2019-09-12","publish_status":"0","recid":"2016956","relation_version_is_last":true,"title":["果実の追熟程度やpH調整がマンゴー‘アーウィン’のペースト品質に及ぼす影響"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-05-20T07:57:33.446961+00:00"}