{"created":"2023-05-15T13:36:38.353413+00:00","id":79,"links":{},"metadata":{"_buckets":{"deposit":"a3ae200b-e155-446c-9ae3-cbd7d7d1a9a6"},"_deposit":{"created_by":11,"id":"79","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"79"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00000079","sets":["87:653:40","87:653:531:13:27"]},"author_link":["441"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"45","bibliographicPageStart":"37","bibliographic_titles":[{"bibliographic_title":"農研機構研究報告　果樹茶業研究部門"},{"bibliographic_title":"Bulletin of the NARO, Fruit Tree and Tea Science","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"１．カンキツ口之津39 号は1974 年に晩生のマンダリン‘アンコール’に早生温州‘興津早生’を交雑して育成され，個体番号はEnOW-2 である．2001 年よりカンキツ第9 回系統適応性・特性検定試験にカンキツ口之津39 号として供試された．その結果，普及性が低いと判断され，2009 年をもって試験中止となった．\n２．育成地の調査では，樹姿は直立性で樹勢は中程度で，刺の発生はほとんどない．葉の大きさは‘興津早生’や‘アンコール’より大きい．花弁は白色，5 枚で，葯退化により花粉を形成しない．\n３．果実の形は扁平で，‘アンコール’に似てへそを形成することがある．果実の重さは110 ｇ程度，果皮は濃橙色で比較的滑らかである．果汁の糖度は12 月上旬で，11.1％，酸含量は0.85 g/100 ml で，成熟期は1 月と考えられる．種子はほとんどなく，多胚性である．\n４．系統適応性検定試験の評価では，果実は125 g 程度で，果皮の厚さは平均2.0 mm で，剥皮性は比較的良い．また，じょうのう膜の硬さは比較的軟かく，肉質は硬い傾向である．果実の成熟期は1 月中下旬とする試験地が多く，糖度は平均12.9％，酸含量は1.00 g/100 mlとなる．浮皮の発生はほとんどないが，一部の試験地で裂果の発生が多くみられた．年によりかいよう病がみられる．果肉がやや硬く，特徴的な食感をもつが，裂果の発生および収量性が高くないという理由から試験中止が妥当と判断された．","subitem_description_type":"Abstract"},{"subitem_description":"Kankitsu Kuchinotsu 39 was produced from a cross between ‘Encore’ (Citrus. nobilis ×C. deliciosa) mandarin and ‘Okitsu Wase’ (C. unshiu) in 1974 by Kuchinotsu Branch, Fruit Tree Research Station, and subjected to national trial from 2001.\nThe tree vigor is medium. The fruit weight about 125 g in average, and the fruit is oblate to compressed in shape. The rind is orange to dark orange in color, about 2 mm thick, and relatively easily peeled. The flesh is orange in color, relatively hard. The Brix and acidity of the juice were 12.9% and 1.00 g/100 ml, respectively. The fruit ripened in mid- to late January. Although the fuit had good taste and unique texture, fruit cracking and low productivity were noted during the trials, and the strain was considered to have poor widely spreading possibility. Therefore, the trial was discontinued in 2009.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24514/00000068","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":"2432-7840","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":"吉岡, 照高"},{"creatorName":"ヨシオカ, テルタカ","creatorNameLang":"ja-Kana"},{"creatorName":"YOSHIOKA, Terutaka","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"441","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"70355410","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=70355410"},{"nameIdentifier":"read0005950","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/read0005950"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-08-23"}],"displaytype":"detail","filename":"nifts_report01-6.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nifts_report01-6.pdf ","url":"https://repository.naro.go.jp/record/79/files/nifts_report01-6.pdf"},"version_id":"c01a8398-4f85-4f94-9115-260c081f358e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Citrus","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"mandarin","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Mid-maturing","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fruit cracking","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"texture","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":"カンキツ口之津39 号","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"カンキツ口之津39 号"},{"subitem_title":"Kankitsu Kuchinotsu 39","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"11","path":["27","40"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-08-23"},"publish_date":"2017-08-23","publish_status":"0","recid":"79","relation_version_is_last":true,"title":["カンキツ口之津39 号"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-05-15T16:04:16.416673+00:00"}