{"created":"2021-03-01T06:06:32.790306+00:00","id":2815,"links":{},"metadata":{"_buckets":{"deposit":"0b66d7a4-96ed-4ecc-9688-a6280c2bf50f"},"_deposit":{"id":"2815","owners":[],"pid":{"revision_id":0,"type":"depid","value":"2815"},"status":"published"},"_oai":{"id":"oai:niigata-u.repo.nii.ac.jp:00002815","sets":["453:454","468:469:470"]},"item_5_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Effect of Low-temperature Periods on Fruit Characteristics of ‘Le Lectier’ Pears during Ripening"}]},"item_5_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-02","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"241","bibliographicPageStart":"235","bibliographicVolumeNumber":"9","bibliographic_titles":[{"bibliographic_title":"園芸学研究"},{"bibliographic_title":"園芸学研究","bibliographic_titleLang":"en"}]}]},"item_5_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"‘Le Lectier’ pears treated with low-temperature (refrigerated storage) at 2–3°C for 0, 10, 30, 60, or 90 days after harvest showed changes in elasticity index, flesh firmness, fresh weight, peel color index and soluble solid concentration during ripening at 10°C. During low-temperature treatment, the fruit did not reach the edible ripeness stage, although the metabolic activities such as yellowing of the peel and softening of the flesh did occur under the low-temperature condition at 2–3°C. After low-temperature treatment at 2–3°C, the peel color index and soluble solid concentration of the fruit increased during ripening at 10°C, and the elasticity index, flesh firmness and fresh weight of the fruit decreased. Fruit receiving low-temperature treatment for 10 or 30 days ripened normally, and the fleshy substance of the fruit developed a melting quality. However, fruit receiving low-temperature treatment for 60 or 90 days rotted from the fruit stalk during ripening. The flesh of the fruit receiving\\nlow-temperature treatment for 60 days softened, but the fleshy substance of the fruit did not reach a melting quality. Therefore, it was suggested that ‘Le Lectier’ pears are not able to ripen normally when fruit was stored for 60 days or longer at a low temperature of 2–3°C. In addition, the weight loss correlated with the elasticity index during ripening. This finding suggests that the elasticity index is strongly affected by weight loss (moisture loss).","subitem_description_type":"Abstract"},{"subitem_description":"0，10，30，60または90日間の低温処理（低温貯蔵）した‘ル・レクチェ’果実において，10℃で追熟させた果実の弾性指標，果肉硬度，果実重，果皮色および可溶性固形物濃度の経時的変化を測定した．低温処理中の‘ル・レクチェ’果実は可食状態にならなかったが，追熟中の果実で起こる果皮の黄化や果肉の軟化のような代謝活動が2～3℃の低温条件下で認められた．2～3℃の低温処理（低温貯蔵）後，果皮色値および可溶性固形物濃度は10℃の追熟中に上昇し，弾性指標，果肉硬度および果実重は低下した．10もしくは30日間の低温処理した果実は正常に追熟し，果実の果肉はメルティング質になった．一方，60または90日間の低温処理をした果実は追熟中に果柄側から腐敗した．60日間低温処理した果実では，果肉の軟化が認められたが，メルティング質の果肉に至らなかった．従って，‘ル・レクチェ’果実は，2～3℃の低温下で60日以上貯蔵した場合，正常に追熟することができないことが示唆された．さらに，追熟中の果実の弾性指標と果実重の割合との間には有意な相関が認められた．この結果から，弾性指標は果実重の減量歩合（水分消失）の影響を強く受けることを示唆する.","subitem_description_type":"Abstract"}]},"item_5_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"39198","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Chino, Shuji"}]},{"nameIdentifiers":[{"nameIdentifier":"39199","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Tokuda, Mikako"}]},{"nameIdentifiers":[{"nameIdentifier":"39200","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Ohishi, Tomomi"}]},{"nameIdentifiers":[{"nameIdentifier":"39201","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Koshikizawa, Kazuhiro"}]},{"nameIdentifiers":[{"nameIdentifier":"39202","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Ohta, Yuuki"}]},{"nameIdentifiers":[{"nameIdentifier":"39203","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Matsumoto, Tatsuya"}]},{"nameIdentifiers":[{"nameIdentifier":"68","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kojima, Kiyohide"}]}]},"item_5_publisher_7":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"園芸学会"}]},"item_5_relation_31":{"attribute_name":"異版である","attribute_value_mlt":[{"subitem_relation_type":"isVersionOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.jstage.jst.go.jp/article/hrj/9/2/9_2_235/_pdf","subitem_relation_type_select":"URI"}}]},"item_5_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"園芸学会"},{"subitem_rights":"本文データは学協会の許諾に基づきJ-Stageから複製したものである"}]},"item_5_select_19":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"publisher"}]},"item_5_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11608561","subitem_source_identifier_type":"NCID"}]},"item_5_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13472658","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"知野, 秀次"}],"nameIdentifiers":[{"nameIdentifier":"39191","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"徳田, 美佳子"}],"nameIdentifiers":[{"nameIdentifier":"39192","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"大石, 智美"}],"nameIdentifiers":[{"nameIdentifier":"39193","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"小式澤, 一博"}],"nameIdentifiers":[{"nameIdentifier":"39194","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"太田, 祐樹"}],"nameIdentifiers":[{"nameIdentifier":"39195","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"松本, 辰也"}],"nameIdentifiers":[{"nameIdentifier":"39196","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"児島, 清秀"}],"nameIdentifiers":[{"nameIdentifier":"68","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":"2019-07-30"}],"displaytype":"detail","filename":"9_2_235-241.pdf","filesize":[{"value":"869.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"9_2_235-241.pdf","url":"https://niigata-u.repo.nii.ac.jp/record/2815/files/9_2_235-241.pdf"},"version_id":"940950cc-296a-410f-ae00-e494407a5d1b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"elasticity index","subitem_subject_scheme":"Other"},{"subitem_subject":"flesh firmness","subitem_subject_scheme":"Other"},{"subitem_subject":"frequency of second resonance","subitem_subject_scheme":"Other"},{"subitem_subject":"snow storeroom","subitem_subject_scheme":"Other"},{"subitem_subject":"soluble solid concentration","subitem_subject_scheme":"Other"},{"subitem_subject":"第2共鳴周波数","subitem_subject_scheme":"Other"},{"subitem_subject":"弾性指標","subitem_subject_scheme":"Other"},{"subitem_subject":"果肉硬度","subitem_subject_scheme":"Other"},{"subitem_subject":"可溶性固形物濃度","subitem_subject_scheme":"Other"},{"subitem_subject":"雪室","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"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":"低温処理期間の違いが追熟中のセイヨウナシ‘ル・レクチェ’の果実特性に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"低温処理期間の違いが追熟中のセイヨウナシ‘ル・レクチェ’の果実特性に及ぼす影響"},{"subitem_title":"低温処理期間の違いが追熟中のセイヨウナシ‘ル・レクチェ’の果実特性に及ぼす影響","subitem_title_language":"en"}]},"item_type_id":"5","owner":"1","path":["454","470"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-01-08"},"publish_date":"2014-01-08","publish_status":"0","recid":"2815","relation_version_is_last":true,"title":["低温処理期間の違いが追熟中のセイヨウナシ‘ル・レクチェ’の果実特性に及ぼす影響"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-12-15T03:36:03.685629+00:00"}