{"created":"2023-07-25T08:11:52.278249+00:00","id":12110,"links":{},"metadata":{"_buckets":{"deposit":"9a0e93c4-2675-4d0d-914e-6a556cdbf253"},"_deposit":{"created_by":3,"id":"12110","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"12110"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00012110","sets":["228:271:4979"]},"author_link":["121587","7056","121588","121589","121590","121586"],"item_7_alternative_title_18":{"attribute_name":"別言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Varietal Differences in Ascorbic Acid Concentrations in the Edible Portion of Balsam Pears (Momordica charantia L.)"}]},"item_7_alternative_title_19":{"attribute_name":"タイトルよみ","attribute_value_mlt":[{"subitem_alternative_title":"ニガウリ カショクブ ニオケル アスコルビンサン ガンユウリツ ノ ヒンシュ・ ケイトウカン サイ"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicPageEnd":"5","bibliographicPageStart":"1","bibliographicVolumeNumber":"65","bibliographic_titles":[{"bibliographic_title":"鹿兒島大學農學部學術報告=Bulletin of the Faculty of Agriculture, Kagoshima University"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2015-03-30"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"ニガウリ25品種・系統の可食部のアスコルビン酸（AsA）含有量を調査した。ニガウリ可食部のAsA含有率は普通栽培では0.495～1.86gkg^-1（18品種・系統）、促成栽培では0.422～1.55gkg^-1（19品種・系統）の範囲にあった。AsA含有率は、それぞれの作型において、品種・系統間で大きな差異があることが認められた。宮崎県の在来種に由来する長円筒形品種・系統「KT-PL-1」、「宮崎こいみどり」および「PL-6」は他の品種・系統よりもAsA含有率の高い傾向にあり、AsA含有率の高いニガウリを提供するための品種ないし育種素材として有望であることが示唆された。","subitem_description_type":"Other"},{"subitem_description":"The variations i ascorbic acid (AsA) concentration in a number of cultivars (including lines) of balsam pears (Momordica charantia L.) were investigated. Twenty-five cultivars were cultivated under forcing and open cultures. The AsA concentration in the edible portion of balsam pears cultivated in open and forcing culture ranged from 0.495 gkg^-1 (based on fresh weight; FW) to 1.86 gkg^-1 FW and 0.422 gkg^-1 FW to 1.55 gkg^-1 FW, respectively. There were differences in the AsA concentrations among the cultivars. The 'Miyazaki-koimidori', 'PL-6' and 'NT-PL-1' which originated from the native species in Miyazaki district, had a higher AsA concentration than the other cultivars. This indicated that these particular cultivars may be useful as a genetic resource for offering high-AsA balsam pears.","subitem_description_type":"Other"}]},"item_7_full_name_2":{"attribute_name":"著者よみ","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"アカギ, イサオ"}]},{"nameIdentifiers":[{}],"names":[{"name":"イノ, ヒサトシ"}]}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"AKAGI, Isao"}]},{"nameIdentifiers":[{}],"names":[{"name":"INO, Hisatoshi"}]}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"04530845","subitem_source_identifier_type":"ISSN"}]},"item_7_source_id_9":{"attribute_name":"NII書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00040603","subitem_source_identifier_type":"NCID"}]},"item_7_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"626","subitem_subject_scheme":"NDC"}]},"item_7_text_24":{"attribute_name":"公開者よみ","attribute_value_mlt":[{"subitem_text_value":"カゴシマ ダイガク"}]},"item_7_text_25":{"attribute_name":"公開者別名","attribute_value_mlt":[{"subitem_text_value":"Kagoshima University"}]},"item_7_version_type_14":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"赤木, 功","creatorNameLang":"ja"},{"creatorName":"アカギ, イサオ","creatorNameLang":"ja-Kana"},{"creatorName":"Akagi, Isao","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{"nameIdentifier":"7056","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"40500004","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=40500004"}]},{"creatorNames":[{"creatorName":"井野, 寿俊"}],"nameIdentifiers":[{"nameIdentifier":"121586","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-31"}],"displaytype":"detail","filename":"No. 65_p1-5.pdf","filesize":[{"value":"1.9 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"No. 65_p1-5.pdf","url":"https://ir.kagoshima-u.ac.jp/record/12110/files/No. 65_p1-5.pdf"},"version_id":"4e4408bd-57dd-4e05-ad17-339a381fc119"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ニガウリ（Mmordica charantia L.）","subitem_subject_scheme":"Other"},{"subitem_subject":"アスコルビン酸含有率","subitem_subject_scheme":"Other"},{"subitem_subject":"品種・系統間差異","subitem_subject_scheme":"Other"},{"subitem_subject":"Balsam Pears (Momordica charantia L.)","subitem_subject_scheme":"Other"},{"subitem_subject":"Ascorbic acid concentration","subitem_subject_scheme":"Other"},{"subitem_subject":"Varietal differences","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"ニガウリ可食部におけるアスコルビン酸含有率の品種・系統間差異","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ニガウリ可食部におけるアスコルビン酸含有率の品種・系統間差異"}]},"item_type_id":"7","owner":"3","path":["44","4979"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-05-27"},"publish_date":"2016-05-27","publish_status":"0","recid":"12110","relation_version_is_last":true,"title":["ニガウリ可食部におけるアスコルビン酸含有率の品種・系統間差異"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-04-17T07:55:23.295977+00:00"}