{"created":"2023-07-25T08:09:46.969393+00:00","id":9431,"links":{},"metadata":{"_buckets":{"deposit":"947ea81e-ebc8-4aa1-9d4c-0f442438105b"},"_deposit":{"created_by":3,"id":"9431","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"9431"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00009431","sets":["228:271:4954"]},"author_link":["3253","93991","93993","93990","93994","93992"],"item_7_alternative_title_18":{"attribute_name":"別言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Free Amino Acid Content in Kumquat and Ponkan Fruits during Maturation and Storage with and without Ethephon Treatments"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicPageEnd":"42","bibliographicPageStart":"37","bibliographicVolumeNumber":"40","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":"1990-03-15"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"成熟中及び貯蔵中のキンカンとポンカン果実の遊離アミノ酸含量の測定を行い, 併せてエセホン処理によるこれらアミノ酸の変化の有無を検討した.1.キンカン果実の遊離アミノ酸は22種検出され, 果肉の全遊離アミノ酸含量は果皮のものより多かった.成熟果の主要なアミノ酸はプロリンであり, 果肉ではつづいてアルギニン, アスパラギン酸, γ-アミノ酪酸, アスパラギン, セリンであった.果皮のプロリンの割合は果肉より高く, 全遊離アミノ酸の58%を占め, 次にγ-アミノ酪酸, アルギニン, アスパラギン, セリンであった.2.エセホン処理により, キンカン果実のプロリンとアルギンの含量が対照区に比べて顕著に増加した.そのほかセリン, グルタミン, アラニン, バリンが増加の傾向を示した.3.ポンカン果皮のアミノ酸として22種が検出された.成熟果の主要なアミノ酸は53%がプロリンで, 次にγ-アミノ酪酸, アスパラギンが多く, さらにセリン, アラニン, アスパラギン酸であった.果肉ではセリン画分(セリン+アスパラギン+グルタミン)が多く, 次にプロリン, アルギニン, スレオニン, アスパラギン酸であった.貯蔵により全遊離アミノ酸含量が高くなったが, 10℃貯蔵では一旦減少したあと増加した.常温貯蔵の方が10℃貯蔵より増加の割合が顕著であった.4.ポンカン果肉の成熟中の全遊離アミノ酸はエセホン処理区ではセリン画分の減少のため, 20～30mg/100g少なかったが, 貯蔵するとエセホン処理区の方が高くなった.この傾向は常温貯蔵の方がいっそう顕著であった.","subitem_description_type":"Other"}]},"item_7_full_name_2":{"attribute_name":"著者よみ","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"ハシナガ, フミオ"}]},{"nameIdentifiers":[{}],"names":[{"name":"イトウ, サブロウ"}]}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"HASHINAGA, Fumio"}]},{"nameIdentifiers":[{}],"names":[{"name":"ITOO, Saburo"}]}]},"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":"610","subitem_subject_scheme":"NDC"}]},"item_7_subject_20":{"attribute_name":"NIIsubject","attribute_value_mlt":[{"subitem_subject":"農学","subitem_subject_scheme":"Other"}]},"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":[{"creatorNames":[{"creatorName":"橋永, 文男"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"伊藤, 三郎"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-28"}],"displaytype":"detail","filename":"KJ00000068344.pdf","filesize":[{"value":"465.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000068344.pdf","url":"https://ir.kagoshima-u.ac.jp/record/9431/files/KJ00000068344.pdf"},"version_id":"404f481b-6901-4059-bae1-3e90a375dccf"}]},"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":"キンカンとポンカン果実の成熟及び貯蔵中の遊離アミノ酸含量とエセホン処理の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"キンカンとポンカン果実の成熟及び貯蔵中の遊離アミノ酸含量とエセホン処理の影響"}]},"item_type_id":"7","owner":"3","path":["44","4954"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-06-04"},"publish_date":"2015-06-04","publish_status":"0","recid":"9431","relation_version_is_last":true,"title":["キンカンとポンカン果実の成熟及び貯蔵中の遊離アミノ酸含量とエセホン処理の影響"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-01-30T05:14:50.439831+00:00"}