Bibliographic Information
- Other Title
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- デワノマタタビ果実の成分特性
- デワノマタタビ カジツ ノ セイブン トクセイ
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Abstract
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.
Journal
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- 駒沢女子大学研究紀要. 人間健康学部・看護学部編 = The faculty journal of Komazawa Women's University. Faculty of Human Health・Faculty of Nursing
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駒沢女子大学研究紀要. 人間健康学部・看護学部編 = The faculty journal of Komazawa Women's University. Faculty of Human Health・Faculty of Nursing (1), 1-9, 2018-12-25
駒沢女子(短期)大学 学長 光田 督良
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Details 詳細情報について
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- CRID
- 1390290699775650688
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- NII Article ID
- 120006607001
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- NII Book ID
- AA12855668
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- NDL BIB ID
- 029634164
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- ISSN
- 24347574
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- CiNii Articles
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- Abstract License Flag
- Allowed