{"created":"2023-06-19T12:05:20.886991+00:00","id":48,"links":{},"metadata":{"_buckets":{"deposit":"8e973e7d-7c73-4365-921b-0f35eff37317"},"_deposit":{"created_by":3,"id":"48","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"48"},"status":"published"},"_oai":{"id":"oai:u-nagano.repo.nii.ac.jp:00000048","sets":["6:10"]},"author_link":["99","98","100"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-12-27","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"110","bibliographicPageStart":"103","bibliographicVolumeNumber":"58","bibliographic_titles":[{"bibliographic_title":"長野県短期大学紀要"},{"bibliographic_title":"Journal of Nagano Prefectural College","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"中澤, 弥子"}],"nameIdentifiers":[{"nameIdentifier":"98","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000050320932","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"長野県果樹の基幹品目であるリンゴについて、慣行栽培品を基準とし、環境にやさしい技術で栽培されたリンゴの官能検査を行い、成分分析結果とあわせて検討し、栽培方法の検証を目的として行った結果、次のような結果を得た。(1)官能検査の平均値は、-0.51～+0.80の間にすべてが含まれ、慣行栽培リンゴと環境にやさしい技術で栽培されたリンゴの差は小さく評価され、成分分析値も近い値を示した。従って、どの産地にも共通するような環境にやさしい技術で栽培されたリンゴの特徴は、官能検査においても成分測定の結果からも認められず、慣行栽培のリンゴと食味も成分も大差ないことが示された。(2)本調査の結果から、好みに個人差はあるが、より好まれるリンゴの特徴として、外観では赤くてつやがあること、香りが強いこと、シャキシャキした食感で硬く、甘みも酸味も強く味が濃いリンゴであることが示された。(3)成分分析と官能検査の結果から、甘味の評価は酸味の強さや硬さに影響されることが示された。つまり、酸味の強いリンゴでは甘味が低く評価され、基準試料と試験試料の官能評価値(甘味)と成分分析値(糖度)が食い違う試験区があり、柔らかいリンゴでは甘味が強く評価され、甘味の官能評価値と成分分析値(精度)が食い違う試験区があった。","subitem_description_type":"Other"}]},"item_1_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"In order to examine sensory characteristics of apples cultivated with reduced pesticides and/or chemical fertilizers, paired comparison was conducted by 43 panelists. The seven apple samples were evaluated in comparison with control apple samples cultivated with practical use of pesticides and chemical fertilizers. Moisture contents, pH, soluble solid, acidity, potassium contents, calcium contents and magnesium contents were measured by Nagano rural industrial laboratory. Sensory values by comparative external appearance significantly (p<0.05) differed in 5 pairs, and sensory values by aroma and hardness significantly (p<0.05) differed in 4 pairs. Sensory values by sweet taste and sour taste significantly (p<0.05) differed in 2 pairs, and synthetic sensory values significantly (p<0.05) differed in only one paired-test. The sensory test clarified no remarkable common sensory difference in seven apple samples cultivated with reduced pesticides and/or chemical fertilizers and control apple samples.","subitem_description_type":"Other"}]},"item_1_full_name_7":{"attribute_name":"著者名よみ","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"99","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ナカザワ, ヒロコ"}]}]},"item_1_full_name_8":{"attribute_name":"著者名(英)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"100","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Nakazawa, Hiroko","nameLang":"en"}]}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00179035","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Major in Food and Nutrition, Course on Science of Living, Nagano Prefectural College"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"自由論題"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"長野県短期大学生活科学科"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2003-12-27"}],"displaytype":"detail","filename":"KJ00004190022.pdf","filesize":[{"value":"697.1 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"KJ00004190022","url":"https://u-nagano.repo.nii.ac.jp/record/48/files/KJ00004190022.pdf"},"version_id":"bacc13df-13c6-49a5-ba26-37c3f8fc5114"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Apples","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Pesticides","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Chemical Fertilizers","subitem_subject_language":"en","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":"環境に優しい技術で栽培されたリンゴの食味について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"環境に優しい技術で栽培されたリンゴの食味について"},{"subitem_title":"Sensory Characteristics of Apples Cultivated with Reduced Pesticides and/or Chemical Fertilizers","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["10"],"pubdate":{"attribute_name":"公開日","attribute_value":"2003-12-27"},"publish_date":"2003-12-27","publish_status":"0","recid":"48","relation_version_is_last":true,"title":["環境に優しい技術で栽培されたリンゴの食味について"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-19T12:44:22.726895+00:00"}