WEKO3
アイテム
{"_buckets": {"deposit": "a41a4809-c8bd-411e-a03c-a868fe49c37d"}, "_deposit": {"id": "55756", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "55756"}, "status": "published"}, "_oai": {"id": "oai:tsukuba.repo.nii.ac.jp:00055756", "sets": ["531", "6138", "8057"]}, "item_5_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2020-04", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "4", "bibliographicPageEnd": "901", "bibliographicPageStart": "892", "bibliographicVolumeNumber": "13", "bibliographic_titles": [{}, {"bibliographic_title": "Food Analytical Methods", "bibliographic_titleLang": "en"}]}]}, "item_5_description_4": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "Avocados (Persea americana Mill.) are a climacteric fruit which ripen until after harvesting, and their ripeness is an important quality attribute that determines consumer liking. In this study, the ripening degree of ‘Hass’ avocados was evaluated non-destructively by measuring the skin and flesh using the fluorescence fingerprint (FF). FF, also known as the excitation-emission matrix (EEM), is a set of fluorescence spectra obtained at consecutive excitation wavelengths. It was found that as ripening progressed, the fluorescence signal of chlorophyll A in the skin and flesh decreased significantly as the hardness of the avocado flesh decreased. The hardness value was estimated from the FFs of the skin and flesh using partial least-squares regression, and minimum prediction errors of 2.02 N cm−2 and 2.05 N cm−2 were obtained for the prediction models using FFs of the flesh and skin, respectively. Furthermore, ripeness levels (unripe, ripe, and overripe) were discriminated non-destructively from the FFs of the skin with an accuracy of 90% for the validation dataset. The measurement and analysis technique demonstrated in this study is rapid and accurate, and can contribute to supplying uniform agricultural products to consumers.", "subitem_description_type": "Abstract"}]}, "item_5_publisher_27": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "Springer Nature"}]}, "item_5_relation_11": {"attribute_name": "DOI", "attribute_value_mlt": [{"subitem_relation_type_id": {"subitem_relation_type_id_text": "10.1007/s12161-020-01705-7", "subitem_relation_type_select": "DOI"}}]}, "item_5_rights_12": {"attribute_name": "権利", "attribute_value_mlt": [{"subitem_rights": "© Springer Science+Business Media, LLC, part of Springer Nature 2020"}, {"subitem_rights": "This is a post-peer-review, pre-copyedit version of an article published in Food Analytical Methods. The final authenticated version is available online at: https://doi.org/10.1007/s12161-020-01705-7."}]}, "item_5_select_15": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_select_item": "author"}]}, "item_5_source_id_7": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "1936-9751", "subitem_source_identifier_type": "ISSN"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "粉川, 美踏"}, {"creatorName": "コカワ, ミト", "creatorNameLang": "ja-Kana"}, {"creatorName": "KOKAWA, Mito", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "204274", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "10732539", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://nrid.nii.ac.jp/ja/nrid/1000010732539"}, {"nameIdentifier": "0000003839", "nameIdentifierScheme": "筑波大学研究者総覧", "nameIdentifierURI": "http://trios.tsukuba.ac.jp/researcher/0000003839"}]}, {"creatorNames": [{"creatorName": "北村, 豊"}, {"creatorName": "キタムラ, ユタカ", "creatorNameLang": "ja-Kana"}, {"creatorName": "KITAMURA, Yutaka", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "158", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "20246672", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://nrid.nii.ac.jp/ja/nrid/1000020246672"}, {"nameIdentifier": "0000001381", "nameIdentifierScheme": "筑波大学研究者総覧", "nameIdentifierURI": "http://trios.tsukuba.ac.jp/researcher/0000001381"}]}, {"creatorNames": [{"creatorName": "Hashimoto, Azusa", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "221823", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Li, Xinyue", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "221824", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Tsuta, Mizuki", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "221825", "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": "2021-04-01"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "AAM_13-4.pdf", "filesize": [{"value": "750.6 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 750600.0, "url": {"label": "AAM_13-4", "url": "https://tsukuba.repo.nii.ac.jp/record/55756/files/AAM_13-4.pdf"}, "version_id": "098b6d6c-5712-4918-9f6a-28af7ed05f9d"}]}, "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": "Estimation of ‘Hass’ Avocado (Persea americana Mill.) Ripeness by Fluorescence Fingerprint Measurement", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "Estimation of ‘Hass’ Avocado (Persea americana Mill.) Ripeness by Fluorescence Fingerprint Measurement", "subitem_title_language": "en"}]}, "item_type_id": "5", "owner": "1", "path": ["531", "6138", "8057"], "permalink_uri": "http://hdl.handle.net/2241/00161160", "pubdate": {"attribute_name": "公開日", "attribute_value": "2020-09-03"}, "publish_date": "2020-09-03", "publish_status": "0", "recid": "55756", "relation": {}, "relation_version_is_last": true, "title": ["Estimation of ‘Hass’ Avocado (Persea americana Mill.) Ripeness by Fluorescence Fingerprint Measurement"], "weko_shared_id": 5}
Estimation of ‘Hass’ Avocado (Persea americana Mill.) Ripeness by Fluorescence Fingerprint Measurement
http://hdl.handle.net/2241/00161160
http://hdl.handle.net/2241/0016116051807aa6-b0eb-453a-b93f-956767f1214d
名前 / ファイル | ライセンス | アクション |
---|---|---|
AAM_13-4 (750.6 kB)
|
|
Item type | Journal Article(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2020-09-03 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Estimation of ‘Hass’ Avocado (Persea americana Mill.) Ripeness by Fluorescence Fingerprint Measurement | |||||
言語 | ||||||
言語 | eng | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | journal article | |||||
著者 |
粉川, 美踏
× 粉川, 美踏× 北村, 豊× Hashimoto, Azusa× Li, Xinyue× Tsuta, Mizuki |
|||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Avocados (Persea americana Mill.) are a climacteric fruit which ripen until after harvesting, and their ripeness is an important quality attribute that determines consumer liking. In this study, the ripening degree of ‘Hass’ avocados was evaluated non-destructively by measuring the skin and flesh using the fluorescence fingerprint (FF). FF, also known as the excitation-emission matrix (EEM), is a set of fluorescence spectra obtained at consecutive excitation wavelengths. It was found that as ripening progressed, the fluorescence signal of chlorophyll A in the skin and flesh decreased significantly as the hardness of the avocado flesh decreased. The hardness value was estimated from the FFs of the skin and flesh using partial least-squares regression, and minimum prediction errors of 2.02 N cm−2 and 2.05 N cm−2 were obtained for the prediction models using FFs of the flesh and skin, respectively. Furthermore, ripeness levels (unripe, ripe, and overripe) were discriminated non-destructively from the FFs of the skin with an accuracy of 90% for the validation dataset. The measurement and analysis technique demonstrated in this study is rapid and accurate, and can contribute to supplying uniform agricultural products to consumers. | |||||
書誌情報 |
en : Food Analytical Methods 巻 13, 号 4, p. 892-901, 発行日 2020-04 |
|||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 1936-9751 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | 10.1007/s12161-020-01705-7 | |||||
権利 | ||||||
権利情報 | © Springer Science+Business Media, LLC, part of Springer Nature 2020 | |||||
権利 | ||||||
権利情報 | This is a post-peer-review, pre-copyedit version of an article published in Food Analytical Methods. The final authenticated version is available online at: https://doi.org/10.1007/s12161-020-01705-7. | |||||
著者版フラグ | ||||||
値 | author | |||||
出版者 | ||||||
出版者 | Springer Nature |