{"created":"2023-06-19T08:34:42.846401+00:00","id":11,"links":{},"metadata":{"_buckets":{"deposit":"94152e1b-f6cb-4f64-a0f3-48863024356e"},"_deposit":{"created_by":3,"id":"11","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"11"},"status":"published"},"_oai":{"id":"oai:yone.repo.nii.ac.jp:00000011","sets":["40:6:7:11"]},"author_link":["1530","1529","1531","1532"],"item_2_alternative_title_18":{"attribute_name":"その他の言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Effects of Ukogi Leaf Extract on Vitamin C Content in Cut Vegetables"}]},"item_2_alternative_title_19":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"カット ヤサイ ノ ビタミンC ガンリョウ ニ オヨボス ウコギ チュウシュツエキ ノ エイキョウ"}]},"item_2_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2002-12-27","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"37","bibliographicPageEnd":"120","bibliographicPageStart":"115","bibliographic_titles":[{"bibliographic_title":"山形県立米沢女子短期大学紀要 = Bulletin of Yonezawa Women's College of Yamagata Prefecture"}]}]},"item_2_description_42":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"論文(Article)","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"ABSTRACT : We examined the effect of antioxidative and antibacterial activities in Ukogi leaf extract on the quality of fresh cut vegetables.  The vegetable quality tested in this study was the vitamin C content. The vitamin C contents in cut cabbage and cut cucumber were lower than those in non-cut fresh vegetables.  The loss of vitamin C content in cut cucumber was significantly higher than that in cut cabbage.  The effect of soaking in 2% Ukogi extract and various solutions on the vitamin C content in cut cabbage was examined.  The vitamin C content in cut cabbage did not decreased by soaking in Ukogi extract.  However, vitamin C contents in cut cabbage soaked in distilled water, 1% sodium chloride, 1% citric acid 1% acetic acid and 0.1% sodium hypochlorite solution were decreased by about 20%, 10%, 30%, 50% and 70%, respectively.  Moreover, the loss of vitamin C content in cut cabbage soaked in Ukogi extract during storage at 10℃ for 3 days was about 10% slightly.  These results demonstrate that Ukogi extract is useful for freshness preservation of cut vegetables.　KEY WORDS : Ukogi leaf extract, vitamin C, cut vegetable, soaking treatment,","subitem_description_type":"Other"}]},"item_2_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"1531","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Yamada,  Noriko"}]},{"nameIdentifiers":[{"nameIdentifier":"1532","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Tabuchi,  Mihoko"}]}]},"item_2_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"山形県立米沢女子短期大学"}]},"item_2_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00242867","subitem_source_identifier_type":"NCID"}]},"item_2_text_33":{"attribute_name":"出版者（ヨミ）","attribute_value_mlt":[{"subitem_text_value":"ヤマガタ ケンリツ ヨネザワ ジョシ タンキ ダイガク"}]},"item_2_text_34":{"attribute_name":"別言語の出版者","attribute_value_mlt":[{"subitem_text_value":"Yonezawa Women's College of Yamagata Prefecture"}]},"item_2_text_43":{"attribute_name":"資源タイプ・ローカル","attribute_value_mlt":[{"subitem_text_value":"紀要論文"}]},"item_2_text_44":{"attribute_name":"資源タイプ・NII","attribute_value_mlt":[{"subitem_text_value":"Departmental Bulletin Paper"}]},"item_2_text_45":{"attribute_name":"資源タイプ・DCMI","attribute_value_mlt":[{"subitem_text_value":"text"}]},"item_2_text_46":{"attribute_name":"資源タイプ・ローカル表示コード","attribute_value_mlt":[{"subitem_text_value":"2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"山田,  則子"}],"nameIdentifiers":[{"nameIdentifier":"1529","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"田渕,  三保子"}],"nameIdentifiers":[{"nameIdentifier":"1530","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":"2016-10-24"}],"displaytype":"detail","filename":"37-p115-120.pdf","filesize":[{"value":"732.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"37-p115-120.pdf","url":"https://yone.repo.nii.ac.jp/record/11/files/37-p115-120.pdf"},"version_id":"6ffa6acf-7a43-4547-866e-c1cb303825d0"}]},"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":"カット野菜のビタミンC含量に及ぼすウコギ抽出液の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"カット野菜のビタミンC含量に及ぼすウコギ抽出液の影響"}]},"item_type_id":"2","owner":"3","path":["11"],"pubdate":{"attribute_name":"公開日","attribute_value":"2007-09-17"},"publish_date":"2007-09-17","publish_status":"0","recid":"11","relation_version_is_last":true,"title":["カット野菜のビタミンC含量に及ぼすウコギ抽出液の影響"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T08:49:34.582799+00:00"}