{"created":"2022-02-22T07:25:03.301489+00:00","id":2017076,"links":{},"metadata":{"_buckets":{"deposit":"d8c98fc2-6610-46c9-b45f-dac8fcb49467"},"_deposit":{"id":"2017076","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"2017076"},"status":"published"},"_oai":{"id":"oai:u-ryukyu.repo.nii.ac.jp:02017076","sets":["1642838163960:1642838253200:1642838253649:1642838270540","1642838403551:1642838412624"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"[原著論文 ]主要な沖縄伝統野菜の呼吸量と栄養成分含有量","subitem_1551255648112":"ja"},{"subitem_1551255647225":"[Article]Respiration rate and contents of nutrient composition in major Okinawan traditional vegetables","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":"玉城, 盛俊","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"和田, 浩二","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"宮城, 一菜","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"Hirose, Naoto","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Maeda, Goki","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Tamaki, Moritoshi","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Wada, Koji","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"Miyagi, Kazuna","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":"南方資源利用技術研究会"}]},"item_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"沖縄伝統野菜"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"アスコルビン酸"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"ポリフェノール"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"カロテノイド"},{"subitem_1522299896455":"ja","subitem_1522300014469":"Other","subitem_1523261968819":"葉酸"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"Okinawan traditional vegetables"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"ascorbic acid"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"polyphenol"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"carotenoid"},{"subitem_1522299896455":"en","subitem_1522300014469":"Other","subitem_1523261968819":"folic acid"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"沖縄県伝統野菜の呼吸量と食品機能性に寄与する栄養成分含量を測定した。呼吸量やアスコルビン酸含有量は、ニシヨモギやボタンボウフウおよびカラシナで高かった。総ポリフェノール含有量は、ニシヨモギやボタンボウフウで高かった。カロテノイド含有量は、ニシヨモギやホソバワダンおよびスイゼンジナで高かった。ヘチマは、測定したいずれの項目でも低値であった。葉酸はボタンボウフウ、カラシナ、ホソバワダンおよびヘチマで高かった。ニシヨモギとカラシナにおいて、呼吸量とポリフェノール含有量に系統間の差異があることを確認した。これらの知見は、呼吸量と栄養成分含量を指標とした鮮度保持技術の開発に加えて、系統選抜や品種育成に貢献できる。","subitem_description_type":"Other"},{"subitem_description":"Respiration rate and content of components in major Okinawan traditional vegetables were measured. The respiration rate and the ascorbic acid content were high in Nishiyomogi, Botanbouhuu and Karashina. The polyphenol content was high in Nishiyomogi and Botanbouhuu. The carotenoid content was high in Nishiyomogi, Hosobawadan and Suizenjina. On the other hand, Hechima showed lower in respiration rate and these contents. Folic acid content was high in Botanbouhuu, Karashina, Hosobawadan and Hechima. In Nishiyomogi and Karashina, differences in respiration rate and total polyphenol content were shown between lines. These  ndings can contribute not only development of freshness preservation technology based on indexes of respiratory rate and the contents of nutritional components but also the line selection and breeding for Okinawa traditional vegetables.","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":"南方資源利用技術研究会"},{"subitem_1522300295150":"en","subitem_1522300316516":"The Society of Tropical Resources Technologists"}]},"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":"0912-9588"},{"subitem_1522646500366":"NCID","subitem_1522646572813":"AN10236281"}]},"item_1617186941041":{"attribute_name":"Source Title","attribute_value_mlt":[{"subitem_1522650068558":"ja","subitem_1522650091861":"南方資源利用技術研究会誌 = Journal of the society tropical resources technologists"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueNumber":"1","bibliographicPageEnd":"42","bibliographicPageStart":"35","bibliographicVolumeNumber":"33"}]},"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.33No.1p35.pdf","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://u-ryukyu.repo.nii.ac.jp/record/2017076/files/Vol.33No.1p35.pdf"},"version_id":"6f2c9923-2c89-45ba-8957-d899bc7b1b7e"}]},"item_title":"[原著論文 ]主要な沖縄伝統野菜の呼吸量と栄養成分含有量","item_type_id":"15","owner":"1","path":["1642838270540","1642838412624"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2019-08-19"},"publish_date":"2019-08-19","publish_status":"0","recid":"2017076","relation_version_is_last":true,"title":["[原著論文 ]主要な沖縄伝統野菜の呼吸量と栄養成分含有量"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-02-22T07:25:07.646413+00:00"}