{"created":"2023-05-15T10:02:13.592537+00:00","id":24,"links":{},"metadata":{"_buckets":{"deposit":"682d3ef6-cb89-4779-9718-eb469ef945fb"},"_deposit":{"created_by":21,"id":"24","owners":[21],"pid":{"revision_id":0,"type":"depid","value":"24"},"status":"published"},"_oai":{"id":"oai:iidawjc.repo.nii.ac.jp:00000024","sets":["1:9"]},"author_link":["0"],"item_1_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"The Changes of Sugar Content and Composition by Processing of Various Fruits"}]},"item_1_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-05-27","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"109","bibliographicPageStart":"97","bibliographicVolumeNumber":"23","bibliographic_titles":[{"bibliographic_title":"飯田女子短期大学紀要"}]}]},"item_1_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_1_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Using 11 types of representative fruits of those cultivated in Iida City and the Shimoina district region of Nagano Prefecture, changes in sugar content and composition were studied using heat treatments as a catalyst. These experiments produced the following results. 1. A high degree of experiment reproducibility and stability using fruits heated in a microwave oven was obtained. It was noted that microwave induced heating could inactivate various enzymes, which could prevent the fruit's glyco-components from transforming. Sugar content and composition in our raw test fruit was however changed largely by enzyme action during their analysis and processing. Fruit boiled in water gave rise to elution of the fruit's sugar. 2. Large differences of 8%-28% of total sugar quantities appeared in our test fruits depending on fruits type, type of harvest, etc. These spontaneous fluctuations of glucose, fructose and sucrose in our selected raw fruits gave a good indication enzyme action within biochemical metabolic mechanisms such as monosaccharides (fructose and glucose) and disaccharides (sucrose, etc...) ⇔ starch and glycosides. 3. Sorbitol was detected in 5 kinds of Rosaceae plants including Apples, Japanese plums, Japanese pears, Peaches and Prunes. Sorbitol contents per 100 grams of these fruits are shown below. Ratios of sorbitol occupied for total sugars described in parentheses; Apples 0.50g (4.0%), Japanese plums 2.47g (16.0%), Japanese pears 2.48g (17.8%), Peaches 3.12g (31.1%) and Prunes 4.38g (25.0%). These sorbitol fluctuations are likely due to enzyme reactions such as aldose reductase and iditol-2-dehydrogenase. These two enzymes promote the following reactions reversibility; Sorbitol ⇔ Glucose and Sorbitol ⇔ Fructose, respectively. 4. Fruits tested in this study were categorized into four groups by sugar compositions. The first being the sucrose type (the sucrose occupied the majority of the sugar's composition; Nectarines, Japanese apricots, and Japanese persimmons). The second group was the sucrose-sorbitol group (the sucrose occupied in the mostly with containing the sorbitol; Prunes, Peaches, and Japanese plums). A third group was the fructose type (where fructose occupied the majority of the fruits sugar compositi on; Blueberries, Grapes, Blackberries, and Japanese persimmons). A final group was fructose-sorbitol (where fructose occupied in the mostly with containing the sorbitol; Apples and Japanese pears). 5. Sucrose quantity in our raw test fruits during analysis and processing tended to increase in Nectarines, Japanese apricots, Prunes, and Japanese plums, and to decrease in Apples, Blueberries, Japanese pears, Blackberries and Japanese persimmons. There exist two possible causes for these fluctuations. One is the enzymatic action caused by increased sucrose compounds like sucrose-phosphate synthase and sucrose phosphatase. The other is β-fructofuranosidase and a-glucosidase in relation to evidence of decreasing sucrose.","subitem_description_type":"Abstract"}]},"item_1_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"飯田女子短期大学"}]},"item_1_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN1023693X","subitem_source_identifier_type":"NCID"}]},"item_1_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0912-8573","subitem_source_identifier_type":"ISSN"}]},"item_1_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":"平井, 俊次"},{"creatorName":"千, 裕美"},{"creatorName":"近藤, 民恵"},{"creatorName":"川俣, 幸一"}],"nameIdentifiers":[{"nameIdentifier":"0","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":"2012-03-30"}],"displaytype":"detail","filename":"iida_wjc_23-07.pdf","filesize":[{"value":"724.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"iida_wjc_23-07","url":"https://iidawjc.repo.nii.ac.jp/record/24/files/iida_wjc_23-07.pdf"},"version_id":"6abb52cc-48df-4824-85c4-99039be21ebc"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"果実","subitem_subject_scheme":"Other"},{"subitem_subject":"糖含量","subitem_subject_scheme":"Other"},{"subitem_subject":"糖組成","subitem_subject_scheme":"Other"},{"subitem_subject":"糖の代謝","subitem_subject_scheme":"Other"},{"subitem_subject":"加工処理","subitem_subject_scheme":"Other"},{"subitem_subject":"fruits","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sugar content","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sugar composition","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"metabolism of sugar","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"processing","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":"果実の加工処理に伴う糖含量・組成の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"果実の加工処理に伴う糖含量・組成の変化"}]},"item_type_id":"1","owner":"21","path":["9"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-03-30"},"publish_date":"2012-03-30","publish_status":"0","recid":"24","relation_version_is_last":true,"title":["果実の加工処理に伴う糖含量・組成の変化"],"weko_creator_id":"21","weko_shared_id":-1},"updated":"2023-05-15T10:14:29.064627+00:00"}