@article{oai:repository.naro.go.jp:00001855,
 author = {遠藤（飛川）, みのり and HIKAWA-ENDO, Minori and 北谷, 恵美 and KITADANI, Emi and 佐志, 治樹 and SASHI, Haruki and 岡崎, 壮大 and OKAZAKI, Takehiro and 鶴田, 隆治 and TSURUTA, Takaharu and 沖村, 誠 and OKIMURA, Makoto and 曽根, 一純 and SONE, Kazuyoshi and 藤田, 敏郎 and FUJITA, Toshiro and 森下, 昌三 and MORISHITA, Masami},
 journal = {九州沖縄農業研究センター報告, Bulletin of the NARO Kyushu Okinawa Agricultural Research Center},
 month = {Oct},
 note = {Ten Japanese strawberry cultivars were processed by microwave-vacuum drying, vacuum-freeze drying, and combined drying to measure the quality, functional components, and functionality. There were no significant differences in weight ratio between all cultivars and between drying methods, although "Kurume No. 63" tended to be bigger than other cultivars, and "Toyonoka" and "Mouikko" tended to be smaller. There were no significant differences in the Brix or acidity between all cultivars and drying methods. There were also no significant differences in ascorbate or dehydroascorbate content between all drying methods, although microwave-vacuum dried strawberries tended to have higher content than freeze-dried strawberries in most of the cultivars. Though freeze-dried "Sachinoka" and "Sagahonoka" and microwave vacuum-dried "Oishi berry" had significantly higher ascorbate content than microwave vacuum-dried "Toukun," there were no significant differences in dehydroascorbate content between all cultivars and drying methods. Hybrid drying values were intermediate between microwave vacuum-drying and freeze-drying. There were no significant differences in 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities in all cultivars and drying methods. These results suggest that microwave-drying under reduced pressure, a speedy and low-cost drying method, is an effective method to produce products equal to freeze-dried strawberries., マイクロ波減圧乾燥, 真空凍結乾燥および両者を併用した複合乾燥により, 国内のイチゴ10品種・系統の果実を用いて乾燥粉末を作成し, 乾燥方法による品質, 機能性成分, および機能性の違いを検討した。乾燥後重量比は "久留米63号" で大きく, "とよのか" および "もういっこ" で小さい傾向にあったが, それぞれの品種・系統内において乾燥方法間における有意差はなかった。乾燥前後の Brix 比および酸度比はいずれの品種・系統間および乾燥方法間においても有意な差はなかった。また, 多くの品種・系統において, 酸化および還元型アスコルビン酸含量ともに真空凍結乾燥処理区がマイクロ波減圧乾燥処理区を上回る傾向にあったものの, 有意差はなかった。複合乾燥処理区は真空凍結乾燥処理区とマイクロ波減圧乾燥処理区の中間の値を示すものが多かった。なお, 還元型アスコルビン酸含量は "さちのか" "さがほのか" 真空凍結乾燥処理区および "おいCベリー" マイクロ波減圧乾燥処理区が "桃薫" マイクロ波減圧乾燥処理区に対し有意に多かったが, 酸化型アスコルビン酸含量は全ての品種・系統間で有意差がなかった。また, DPPH ラジカル消去活性はいずれの品種・系統においても, 処理区間に有意な差がなかった。処理時間が短く, 低コストな加工法であるマイクロ波減圧乾燥を用いることで, 真空凍結乾燥に近い, 品質低下の少ないイチゴ乾燥物を作ることができる可能性が示された。},
 pages = {13--19},
 title = {マイクロ波減圧乾燥および複合乾燥がイチゴ果実の品質に及ぼす影響},
 volume = {64},
 year = {2015},
 yomi = {エンドウ（ヒカワ）, ミノリ and キタダニ, エミ and サシ, ハルキ and オカザキ, タケヒロ and ツルタ, タカハル and オキムラ, マコト and ソネ, カズヨシ and フジタ, トシロウ and モリシタ, マサミ}
}