{"_buckets": {"deposit": "b8643c09-46ff-49d8-8250-8a20a065a1d8"}, "_deposit": {"created_by": 12, "id": "1211", "owners": [12], "pid": {"revision_id": 0, "type": "depid", "value": "1211"}, "status": "published"}, "_oai": {"id": "oai:repository.naro.go.jp:00001211", "sets": ["179"]}, "author_link": ["60", "5231", "183", "28", "24", "2460", "59", "1172"], "item_10002_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2005-03-01", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "26", "bibliographicPageStart": "13", "bibliographicVolumeNumber": "103", "bibliographic_titles": [{"bibliographic_title": "東北農業研究センター研究報告"}, {"bibliographic_title": "Bulletin of TOHOKU Agricultural Research Center", "bibliographic_titleLang": "en"}]}]}, "item_10002_description_5": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "Benigorimo is a new rice cultivar developed at the National Agricultural Research Center for Tohoku Region, NARO, and was registered as \"Norin384\" by the Ministry of Agriculture, Forestry and Fisheries (MAFF) in 2002. This cultivar was selected from the progenies of the combination of Ouu 331/A5//Ouu 331. \"A5\", one of the parents, is a local variety of nonglutinous red grain in the Tohoku region, named \"Akamuro\". \"Benigoromo\" is characterized as a Japonica type rice with early maturity in the Tohoku region. When compared to the local variery of red grain rice, the culm is shorter, the awn is shorter and the grains are harder to shatter. It has a true resistance gene \"Pia\" to blast, and the field resistance to leaf and panicle blasts are slightly weak and moderate, respectively. Its cool weather tolerance at the reproductive stage is moderate, and the seed dormancy is also moderate. The grain yields are slightly higher than \"Akitakomachi,\" and the 1000 grain weight is about 25g. The grains have higher dietary fiber, sodium, tannin, catechin, and anthocyanidin content than \"Akitakomachi\", and the anti-oxidant activity of the grains is high. In eating quality, the taste becomes better when mixed with \"Silky Pearl,\" which is a low amylose content cultivar. Since \"Benigoromo\" has a large red grains, it can be used for \"colored rice\" without the need for adzuki beans, colored rice wine, or other additives. It is adapted to fertile lowland areas in the Tohoku region.\n", "subitem_description_type": "Abstract"}, {"subitem_description": "「紅衣」は1991 年に, 短強稈の多収系統「奥羽331 号 (ふくひびき) 」に極早生の在来赤米「A5 (赤室, あかむろ) 」をかけ合わせたF1 に「奥羽331 号」を戻し交配して, その後代より育成し, 2002 年に命名登録された赤米粳品種である。　出穂期と成熟期は, 育成地 (秋田県大曲市) では「アキヒカリ」と同程度の \"早生の早\" に属する。在来種の長稈の赤米に比べると, 短強稈で倒伏に強く栽培しやすい。籾の先の芒が短く, 脱粒性が \"難\" のため, 一般品種と同様の機械栽培が可能である。耐冷性は \"中\" , 穂発芽性は \"中\" である。いもち病抵抗性遺伝子は \"Pia\" を持つと推定され, いもち病圃場抵抗性は, 葉いもちが \"やや弱\" , 穂いもちが \"中\" である。収量は「あきたこまち」並かやや多い。玄米は千粒重がやや重く, 赤褐色である。「あきたこまち」の玄米と比較して, ぬか層の抗酸化活性が高く, 食物繊維, ナトリウム, タンニン, カテキン, アントシアニジンの成分含量が高い。炊飯米の食味は, 粘りが弱く「あきたこまち」より劣るが, 5 分搗精した米に粘りが強い低アミロース米品種「シルキーパール」を混ぜると, 粘りが増すとともに食味が向上し, 色合いも適当な赤飯になる。その他の利用例として, 赤粥, 雑穀飯の素材, やや大粒の特性を活かした赤米醸造酒の素材等がある。　在来種の赤米のようにふ色, ふ先色等が付いておらず, 成熟前の一般品種との識別は困難なため, 一般品種への種子の混入を避けるよう注意が必要である。栽培適地は, 東北地域以南の平坦地である。\n", "subitem_description_type": "Abstract"}]}, "item_10002_identifier_registration": {"attribute_name": "ID登録", "attribute_value_mlt": 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"ヤマグチ, マサユキ", "creatorNameLang": "ja-Kana"}, {"creatorName": "YAMAGUCHI, Masayuki", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "59", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "00355306", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=00355306"}, {"nameIdentifier": "read0124960", "nameIdentifierScheme": "researchmap", "nameIdentifierURI": "http://researchmap.jp/read0124960"}]}, {"creatorAffiliations": [{"affiliationNameIdentifiers": [{"affiliationNameIdentifier": "", "affiliationNameIdentifierScheme": "ISNI", "affiliationNameIdentifierURI": "http://www.isni.org/isni/"}], "affiliationNames": [{"affiliationName": "", "affiliationNameLang": "ja"}]}], "creatorNames": [{"creatorName": "YOKOGAMI, Narifumi", "creatorNameLang": "en"}, {"creatorName": "横上, 晴郁", "creatorNameLang": "ja"}, {"creatorName": "ヨコガミ, ナリフミ", "creatorNameLang": "ja-Kana"}], "familyNames": [{"familyName": "YOKOGAMI", "familyNameLang": "en"}, 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"nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=80425545"}]}, {"creatorNames": [{"creatorName": "小綿, 寿志"}, {"creatorName": "コワタ, ヒサシ", "creatorNameLang": "ja-Kana"}, {"creatorName": "KOWATA, Hisashi", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "1172", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "40442769", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=40442769"}, {"nameIdentifier": "SASJ20", "nameIdentifierScheme": "researchmap", "nameIdentifierURI": "http://researchmap.jp/SASJ20"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2019-03-07"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "tarc_report_No103p13-26p.pdf", "filesize": [{"value": "545.2 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 545200.0, "url": {"label": "tarc_report_No103p13-26p.pdf", "url": "https://repository.naro.go.jp/record/1211/files/tarc_report_No103p13-26p.pdf"}, "version_id": "c3b5be1a-6fc5-40ca-88c0-49c699b658f9"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "水稲", "subitem_subject_scheme": "Other"}, {"subitem_subject": "赤米", "subitem_subject_scheme": "Other"}, {"subitem_subject": "うるち", "subitem_subject_scheme": "Other"}, {"subitem_subject": "早生", "subitem_subject_scheme": "Other"}, {"subitem_subject": "抗酸化活性", "subitem_subject_scheme": "Other"}, {"subitem_subject": "赤飯", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Rice", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Red grain", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Nonglutinous rice", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Early maturity", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Anti-oxidant Activity", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "Colored rice", "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": "赤米粳品種「紅衣」の育成", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "赤米粳品種「紅衣」の育成"}, {"subitem_title": "Breeding of a New Red Grain Rice Cultivar \"Benigoromo\"", "subitem_title_language": "en"}]}, "item_type_id": "10002", "owner": "12", "path": ["179"], "permalink_uri": "https://doi.org/10.24514/00001178", "pubdate": {"attribute_name": "公開日", "attribute_value": "2019-03-22"}, "publish_date": "2019-03-22", "publish_status": "0", "recid": "1211", "relation": {}, "relation_version_is_last": true, "title": ["赤米粳品種「紅衣」の育成"], "weko_shared_id": 12}