{"created":"2023-05-15T13:38:26.165662+00:00","id":2374,"links":{},"metadata":{"_buckets":{"deposit":"b1f158cf-0b01-4ec8-82f8-ffd4da1fc2c8"},"_deposit":{"created_by":11,"id":"2374","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"2374"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00002374","sets":["87:608:35","87:608:609:9:371"]},"author_link":["2477","2481","2480","2478"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-03-27","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"27","bibliographicPageStart":"1","bibliographicVolumeNumber":"208","bibliographic_titles":[{"bibliographic_title":"農研機構研究報告 北海道農業研究センター"},{"bibliographic_title":"Bulletin of the NARO, Agricultural Research for Hokkaido Region","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"‘Oitokekuritan’ (released in April 24, 2018) is a new squash cultivar (Cucurbita maxima Duchesne ex Lam.) with several advantageous characteristics, including short internodes on the plant stem, high quality fruit after long storage and superior adaptability for food-processing. The F1 cultivar resulted from a cross between the lines ‘Hokkai 6’ and ‘NH’ that were developed at Hokkaido Agricultural Research Center, NARO and Watanabe Seed Co. Ltd., respectively. The major characteristics of ‘Oitokekuritan’ are as follows:\n1.Short internodes are present along the entire main stem during the early growth stage, whereas later stems lengthen after the middle stage of plant growth. The plant has large leaves, long petioles and thick stems. There are a few lateral shoots.\n2.Flowering time for female flowers is slightly later than that of ‘Ebisu’. Fruit-set occurs in the lower nodes. The fruit yield is high.\n3.The fruit is flat. The skin has greenish-gray surface with gray stripes and shallow grooves. The fruit weight is about 2 kg. After three months of storage，the fruit flesh color is orange-yellow or orange. The sugar content (Brix) and the dry-matter content of the flesh are high. The flesh texture,\nsimilar to that of chestnuts (powdery), is maintained. Thus, fruit quality after storage is also superior.\n4.The yield of processed paste from fruit is high. The paste has the desirable qualities of good viscosity, bright yellow color and strong sweetness. Thus, this cultivar is also suitable for processing.","subitem_description_type":"Abstract"},{"subitem_description":"「おいとけ栗たん」は，北農研育成の短節間性系統「北海６号」と渡辺採種場育成の「NH」とのF1 品種（セイヨウカボチャ）で，品種登録出願（第32781号）された（出願公表：2018年4月24 日）。「おいとけ栗たん」の特性は，以下の通りである。\n1．植物体は，生育の初期は短節間性を示す。しかし，生育の中期以降は茎が伸長する。葉は大きく，葉柄は長く，茎は太い。側枝は少ない。\n2．雌花の開花時期は，「えびす」よりもやや遅い。果実は株元に着果しやすく，収量性は高い。\n3．果実は扁円形の灰緑色で，2 ㎏程度である。貯蔵 3 ヶ月後の果肉は橙黄～橙で，糖度（Brix 値），乾物率は高く，貯蔵性に優れる。\n4．ペースト加工の歩留まりは高い。ペーストの状態は良好で，色調は黄色で明るく，甘味も強く，ペースト加工適性が高い。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00002279","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"国立研究開発法人 農業・食品産業技術総合研究機構"}]},"item_10002_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.24514/00002279","subitem_relation_type_select":"DOI"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2432-8073","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"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":"杉山, 慶太"},{"creatorName":"スギヤマ, ケイタ","creatorNameLang":"ja-Kana"},{"creatorName":"SUGIYAMA, Keita","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2477","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"30414767","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=30414767"},{"nameIdentifier":"pop2016","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/pop2016"}]},{"creatorNames":[{"creatorName":"嘉見, 大助"},{"creatorName":"カミ, ダイスケ","creatorNameLang":"ja-Kana"},{"creatorName":"KAMI, Daisuke","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2478","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"70549245","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=70549245"},{"nameIdentifier":"Daikami","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/Daikami"}]},{"creatorNames":[{"creatorName":"渡邉, 春彦"},{"creatorName":"ワタナベ, ハルヒコ","creatorNameLang":"ja-Kana"},{"creatorName":"WATANABE, Haruhiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2480","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"勝又, 雅彦"},{"creatorName":"カツマタ, マサヒコ","creatorNameLang":"ja-Kana"},{"creatorName":"KATSUMATA, Masahiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2481","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":"2019-03-27"}],"displaytype":"detail","filename":"1harc-bull_208-p1-27_2.pdf","filesize":[{"value":"2.8 MB"}],"format":"application/pdf","license_note":"© 国立研究開発法人 農業・食品産業技術総合研究機構\nNational Agriculture and Food Research Organization, Japan ","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"1harc-bull_208-1.pdf ","url":"https://repository.naro.go.jp/record/2374/files/1harc-bull_208-p1-27_2.pdf"},"version_id":"5aa47ee6-ab43-4498-aa98-73de66d90ade"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"カボチャ","subitem_subject_scheme":"Other"},{"subitem_subject":"短節間","subitem_subject_scheme":"Other"},{"subitem_subject":"貯蔵性","subitem_subject_scheme":"Other"},{"subitem_subject":"加工","subitem_subject_scheme":"Other"},{"subitem_subject":"端境期","subitem_subject_scheme":"Other"},{"subitem_subject":"squash","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"short internodes","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"storability","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"processing","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"off-crop season","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":"貯蔵性，加工適性の高い短節間性カボチャ新品種「おいとけ栗たん」の育成とその特性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"貯蔵性，加工適性の高い短節間性カボチャ新品種「おいとけ栗たん」の育成とその特性"},{"subitem_title":"Breeding and Characteristics of a New Squash Cultivar ‘Oitokekuritan’ with Short Internodes, Highly Long Storability and Adaptability of Food-processing","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["35","371"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-03-22"},"publish_date":"2019-03-22","publish_status":"0","recid":"2374","relation_version_is_last":true,"title":["貯蔵性，加工適性の高い短節間性カボチャ新品種「おいとけ栗たん」の育成とその特性"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-15T23:18:15.048954+00:00"}