{"created":"2023-06-20T16:49:50.910093+00:00","id":22153,"links":{},"metadata":{"_buckets":{"deposit":"062a69b1-8252-4b34-80b3-ad49ff92f859"},"_deposit":{"created_by":3,"id":"22153","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"22153"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00022153","sets":["14:923:1549:4711"]},"author_link":["38278","38277"],"item_2_alternative_title_3":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"カット野菜工場で加工され異なる温度で貯蔵されたカットキャベツおよびカットレタスの品質"}]},"item_2_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-10-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"46","bibliographicPageEnd":"7","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"近畿大学生物理工学部紀要"},{"bibliographic_title":"Memoirs of the Faculty of Biology-Oriented Science and Technology of Kindai University","bibliographic_titleLang":"en"}]}]},"item_2_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"[Abstract]Fresh-cut cabbage and lettuce products that were processed in a commercial produce plant were stored at 1℃, 5℃,10℃, and 15℃ to evaluate the influence of storage temperature on their storage quality. The  CO2 accumulation in packages containing fresh-cut products approached 11 to 16% for fresh-cut cabbage and 4 to 6% for fresh-cut lettuce by the end of storage at all temperatures. Fresh-cut cabbage and lettuce products stored at 1℃ and 5℃ maintained initial low bacterial counts throughout the storage period, while the bacterial counts for both products increased during storage at 10℃ and 15℃. The bacterial populations of fresh-cut cabbage were 0.5 to 0.8 logs higher than those of fresh-cut lettuce. Sublethally injured bacteria were not detected on any samples. No browning was observed with fresh-cut cabbage, whereas slight browning occurred with fresh-cut lettuce on only the last day of storage. These results indicate that marketed fresh-cut cabbage and lettuce could meet the optimal CO2 concentration in packages and it would be desirable to store fresh-cut products at low temperature ranging from 1℃ to 5℃ to enable better quality maintenance.[要旨]カット野菜工場で加工されたカットキャベツ製品およびカットレタス製品を1℃、5℃、10℃ および15℃で貯蔵し、製品の貯蔵品質に対する貯蔵温度の影響を評価した。カット野菜製品の包装内の貯蔵最終日のCO2 濃度は、すべての貯蔵温度でカットキャベツ製品は11 から16%、カットレタス製品は4 から6%に達した。1℃ および5℃で貯蔵したカットキャベツ製品およびカットレタス製品の菌数は、貯蔵期間を通して低い初発菌数を維持した。一方、10℃ および15℃貯蔵では両製品とも貯蔵期間中に菌数が増加した。カットキャベツ製品の菌数は、カットレタス製品よりも0.5 から0.8 log 高かった。また、損傷菌はいずれのサンプルからも検出されなかった。カットキャベツ製品では褐変が観察されなかったが、カットレタス製品では貯蔵最終日にわずかに褐変が観察された。これらの結果は、市販のカットキャベツおよびカットレタス製品は包装内の最適CO2 濃度を満たしていること、また、よりよい品質維持を可能にするためにはカット野菜製品を1℃から5℃ の低温で貯蔵することが望ましいことを示している。","subitem_description_type":"Abstract"}]},"item_2_description_41":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"近畿大学生物理工学部"}]},"item_2_source_id_22":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13427202","subitem_source_identifier_type":"ISSN"}]},"item_2_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Sato,Kiyoshi"},{"subitem_text_language":"en","subitem_text_value":"Izumi,Hidemi"}]},"item_2_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学生物理工学部食品安全工学科"},{"subitem_text_value":"近畿大学生物理工学部食品安全工学科"}]},"item_2_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Department of Science and Technology on Food Safety, Kindai University"},{"subitem_text_value":"Department of Science and Technology on Food Safety, Kindai University"}]},"item_2_version_type_12":{"attribute_name":"版","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43","subitem_version_type":"NA"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"佐藤, 聖"},{"creatorName":"サトウ, キヨシ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"泉, 秀実"},{"creatorName":"イズミ, ヒデミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-11-17"}],"displaytype":"detail","filename":"AN11153712-20211031-0001.pdf","filesize":[{"value":"4.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN11153712-20211031-0001.pdf","url":"https://kindai.repo.nii.ac.jp/record/22153/files/AN11153712-20211031-0001.pdf"},"version_id":"6a92fad9-5988-4e51-9e16-b1e5fed4410f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"カット野菜製品","subitem_subject_scheme":"Other"},{"subitem_subject":"CO2濃度","subitem_subject_scheme":"Other"},{"subitem_subject":"貯蔵温度","subitem_subject_scheme":"Other"},{"subitem_subject":"微生物的品質","subitem_subject_scheme":"Other"},{"subitem_subject":"外観品質","subitem_subject_scheme":"Other"},{"subitem_subject":"fresh-cut products","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"CO2 concentration","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"storage temperature","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"microbial quality","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"visual quality","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"〈Original Paper〉Storage quality of fresh-cut cabbage and lettuce processed in a commercial produce plant and stored at various temperatures","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"〈Original Paper〉Storage quality of fresh-cut cabbage and lettuce processed in a commercial produce plant and stored at various temperatures"}]},"item_type_id":"2","owner":"3","path":["4711"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-11-17"},"publish_date":"2021-11-17","publish_status":"0","recid":"22153","relation_version_is_last":true,"title":["〈Original Paper〉Storage quality of fresh-cut cabbage and lettuce processed in a commercial produce plant and stored at various temperatures"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T20:58:27.141591+00:00"}