{"created":"2021-09-07T05:42:10.116287+00:00","id":2001224,"links":{},"metadata":{"_buckets":{"deposit":"efee7e80-62b9-4d8e-8c20-db81d17e2c2e"},"_deposit":{"created_by":25,"id":"2001224","owner":"25","owners":[25],"owners_ext":{"displayname":"wataka","username":"kuma1008"},"pid":{"revision_id":0,"type":"depid","value":"2001224"},"status":"published"},"_oai":{"id":"oai:tsukuba.repo.nii.ac.jp:02001224","sets":["160:6971","3:62:5296:5867"]},"author_link":["204422"],"control_number":"2001224","item_5_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageStart":"203","bibliographicVolumeNumber":"9","bibliographic_titles":[{"bibliographic_title":"Antioxidants","bibliographic_titleLang":"en"}]}]},"item_5_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"An intense red color appearance in hot chili is what industry commonly demands. The harvested mature green “Takanotsume” chili, a popular cultivar in Japan, incubated at 20 and 30 °C is investigated. At 30 °C, the chili rapidly degraded chlorophylls and obtained an intense red color, but presented an orange–red color at 20 °C. The sample showed higher carotenoid accumulations at 30 °C, along with significantly upregulated carotenoid biosynthesis-related genes—phytoene synthase (Psy), lycopene-β-cyclase (Lcyb), β-carotene hydroxylase (CrtZ), and capsanthin/capsorubin synthase (Ccs)—during the experiment. While the expression of the Ccs gene was reduced, there was a 5.5-fold upregulation of the Psy gene at the end of incubation. At 20 °C, the Psy gene was downregulated. These observations suggest that the expression of individual genes is temperature-dependent, and these would affect specific carotenoid compounds. The antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl; DPPH and ferric-reducing antioxidant power; FRAP) values had no difference between temperatures; the higher content of total phenolics and vitamin C presented in the chili at 30 °C probably corresponds to the advanced ripening process. Thus, 30 °C is the recommended incubation temperature for mature green chili to achieve the industry-demanded intense red color and high accumulation of phytochemicals.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_5_publisher_27":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"MDPI","subitem_publisher_language":"en"}]},"item_5_relation_10":{"attribute_name":"PubMed番号","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"32121591","subitem_relation_type_select":"PMID"}}]},"item_5_relation_11":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.3390/antiox9030203","subitem_relation_type_select":"DOI"}}]},"item_5_rights_12":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).","subitem_rights_language":"en"}]},"item_5_select_15":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"publisher"}]},"item_5_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2076-3921","subitem_source_identifier_type":"EISSN"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Pola, Wissanee","creatorNameLang":"en"}]},{"creatorNames":[{"creatorName":"菅谷, 純子","creatorNameLang":"ja"},{"creatorName":"スガヤ, スミコ","creatorNameLang":"ja-Kana"},{"creatorName":"Sugaya, Sumiko","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"Photchanachai, Songsin","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2021-09-07"}],"displaytype":"detail","filename":"ANT_9-3.pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","licensetype":"license_0","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://tsukuba.repo.nii.ac.jp/record/2001224/files/ANT_9-3.pdf"},"version_id":"e171cf26-d8df-4e8e-b05e-5ba49fd624bd"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (Capsicum annuum L.)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (Capsicum annuum L.)","subitem_title_language":"en"}]},"item_type_id":"5","owner":"25","path":["6971","5867"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2021-09-07"},"publish_date":"2021-09-07","publish_status":"0","recid":"2001224","relation_version_is_last":true,"title":["Influence of Postharvest Temperatures on Carotenoid Biosynthesis and Phytochemicals in Mature Green Chili (Capsicum annuum L.)"],"weko_creator_id":"25","weko_shared_id":-1},"updated":"2022-04-27T10:52:50.081531+00:00"}