デワノマタタビ果実の成分特性

DOI 機関リポジトリ Web Site

書誌事項

タイトル別名
  • Compositional characteristics of Dewa-no-matatabi fruits.
  • デワノマタタビ カジツ ノ セイブン トクセイ

この論文をさがす

抄録

Compositional characteristics of Dewa-no-matatabi fruits were evaluated in two selections, ‘Oota’ and ‘Tsukita’. The fruits in both selections had higher Brix level than ‘Hayward’ and ‘Ananasnaya’ fruits, the most common commercially available kiwifruit and hardy kiwifruit, respectively. Fruits of‘ Oota’ and‘ Tsukita’ contained 339 and 191 mg/100g fresh weigh（t F.W.） ascorbic acid（vitamin C）, respectively, indicating that they are an exceptionally excellent source of ascorbic acids. Moreover, these fruits contained 0.87 ‐ 1.41 mg/100g F.W. lutein and 0.13 ‐ 0.38 mg/100g F.W. β-carotene. Dewa-no-matatabi fruits are considered to be the richest dietary source of lutein among commercially available fruits. The results in the present study suggest Dewa-no-matatabi fruits have commercial potential and are important as useful genetic resources for cultivar development in Actinidia species.

収録刊行物

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ