{"created":"2021-03-01T07:36:46.103066+00:00","id":55756,"links":{},"metadata":{"_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":["160:531","160:6138","3:62:5588:8057"]},"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":[{},{},{}]},{"creatorNames":[{"creatorName":"北村, 豊"},{"creatorName":"キタムラ, ユタカ","creatorNameLang":"ja-Kana"},{"creatorName":"KITAMURA, Yutaka","creatorNameLang":"en"}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"Hashimoto, Azusa","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Li, Xinyue","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tsuta, Mizuki","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"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","filename":"AAM_13-4.pdf","filesize":[{"value":"750.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","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"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-09-03"},"publish_date":"2020-09-03","publish_status":"0","recid":"55756","relation_version_is_last":true,"title":["Estimation of ‘Hass’ Avocado (Persea americana Mill.) Ripeness by Fluorescence Fingerprint Measurement"],"weko_creator_id":"1","weko_shared_id":5},"updated":"2022-04-27T09:30:33.115012+00:00"}