{"created":"2023-05-15T13:36:36.910379+00:00","id":33,"links":{},"metadata":{"_buckets":{"deposit":"49ac9422-889c-48e3-bb8b-0169d2b5d9dc"},"_deposit":{"created_by":11,"id":"33","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"33"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00000033","sets":["87:623:39","87:623:622:12:26"]},"author_link":["200","201","203","202"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"66","bibliographicPageEnd":"86","bibliographicPageStart":"66","bibliographic_titles":[{"bibliographic_title":"農研機構研究報告　九州沖縄農業研究センター"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"曽根一純・沖村 誠・北谷恵美・木村貴志：アスコルビン酸含量が多く抗酸化活性の高い促成栽培用イチゴ新品種「おいC ベリー」。農研機構研究報告　九州沖縄農研　66：65 － 86\n　「おいＣベリー」は，やや晩生の炭疽病抵抗性系統9505-05 を子房親に，食味が優れ，アスコルビン酸含量が多く，促成栽培に適した「さちのか」を花粉親として交雑し，2000 年に得られた実生から選抜した促成栽培に適した品種で，2012 年に品種登録された（品種登録番号22113，2012 年12 月28 日）。果実は「とよのか」より大きく，円錐形で濃赤色である。硬度は「さちのか」と同程度で高く，輸送性に優れる。糖度は「さちのか」より高く，酸度は同程度，香りが強く，食味は良好である。果実のアスコルビン酸含量は「さちのか」の約1.3 倍，「とよのか」の約1.6 倍であり，収穫期間を通して他品種よりも安定して高い。総ポリフェノール含量も高く，高い抗酸化活性を有する。さらに，「とちおとめ」等の主力普及品種と比較して有意に高い血小板凝集抑制効果が認められる。草姿は立性で，草丈は高く，分げつ，頂果房花数は「とよのか」と同程度である。休眠は浅く，冬期の草勢は「とよのか」より強い。果房伸長性が優れるため玉出し等の作業は必要ない。早晩性は「とよのか」並で，花芽分化期は9 月中旬～下旬であり，促成栽培に適する。普通促成栽培では収穫開始期は「とよのか」より3 日程度遅く，年内収量および2 月末までの早期収量は「とよのか」よりやや少ないが，4 月末までの総収量は「とよのか」より多く，「さちのか」と同程度であり，商品果率は高い。夜冷短日処理による早出し効果は高い。うどんこ病に対しては中程度の抵抗性，萎黄病および炭疽病に対しては罹病性である。","subitem_description_type":"Abstract"},{"subitem_description":"A new strawberry cultivar, ”Oishi Berry,” has been adapted to forcing culture from the southern part of Tohoku to Kyusyu in Japan. The primary flower bud initiation is slightly later than ”Toyonoka.” The total yield of Oishi Berry in forcing culture is almost the same as that of Toyonoka.\nThe fruit skin color is glossy red, and the fruit is highly firm. The fruit has a high sugar content, and eating quality is good, almost the same as Toyonoka. The fruit has high ascorbic acid content （81~102 mg/100gFW, about 1.6 times higher than Toyonoka）, and high antioxidant component, and exhibits significant antiplatelet activity in vitro.\nOishi Berry is sensitive to Fusarium wilt and anthracnose, and has moderate resistance to powdery mildew.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00000024","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"},{"subitem_publisher":"National Agriculture and Food Research Organization (NARO)"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2432-8103","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":"曽根, 一純"},{"creatorName":"ソネ, カズヨシ","creatorNameLang":"ja-Kana"},{"creatorName":"SONE, Kazuyoshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"200","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"50414834","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=50414834"},{"nameIdentifier":"skaz","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/skaz"}]},{"creatorNames":[{"creatorName":"沖村, 誠"},{"creatorName":"オキムラ, マコト","creatorNameLang":"ja-Kana"},{"creatorName":"OKIMURA, Makoto","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"201","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"00355661","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=00355661"},{"nameIdentifier":"read0004543","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/read0004543"}]},{"creatorNames":[{"creatorName":"北谷, 恵美"},{"creatorName":"キタダニ, エミ","creatorNameLang":"ja-Kana"},{"creatorName":"KITADANI, Emi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"202","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000003092498","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000003092498"},{"nameIdentifier":"40355665","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=40355665"}]},{"creatorNames":[{"creatorName":"木村, 貴志"},{"creatorName":"キムラ, タカシ","creatorNameLang":"ja-Kana"},{"creatorName":"KIMURA, Takashi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"203","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"60355659","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=60355659"},{"nameIdentifier":"k7gt38f","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/k7gt38f"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-08-17"}],"displaytype":"detail","filename":"karc-report66-004p.pdf","filesize":[{"value":"4.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"karc-report66-004p.pdf ","url":"https://repository.naro.go.jp/record/33/files/karc-report66-004p.pdf"},"version_id":"d486228b-3daf-41c8-8b23-2ed529be8ec8"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"イチゴ","subitem_subject_scheme":"Other"},{"subitem_subject":"促成栽培","subitem_subject_scheme":"Other"},{"subitem_subject":"新品種","subitem_subject_scheme":"Other"},{"subitem_subject":"育種","subitem_subject_scheme":"Other"},{"subitem_subject":"アスコルビン酸","subitem_subject_scheme":"Other"},{"subitem_subject":"抗酸化活性","subitem_subject_scheme":"Other"},{"subitem_subject":"strawberry","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"breeding","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"variety","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"forcing culture","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"ascorbic acid content","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"antioxidant component","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":"アスコルビン酸含量が多く抗酸化活性の高い促成栽培用イチゴ新品種 「おいC ベリー」","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"アスコルビン酸含量が多く抗酸化活性の高い促成栽培用イチゴ新品種 「おいC ベリー」"},{"subitem_title":"Characteristics of New Strawberry Cultivar “Oishi Berry” with High Ascorbic Acid Content and High Antioxidative Effect.","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["26","39"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-08-17"},"publish_date":"2017-08-17","publish_status":"0","recid":"33","relation_version_is_last":true,"title":["アスコルビン酸含量が多く抗酸化活性の高い促成栽培用イチゴ新品種 「おいC ベリー」"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-15T22:41:23.036423+00:00"}