{"_buckets": {"deposit": "2e910340-4ab0-44cf-b6b6-097ebe637c26"}, "_deposit": {"id": "2819", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "2819"}, "status": "published"}, "_oai": {"id": "oai:niigata-u.repo.nii.ac.jp:00002819", "sets": ["454", "487"]}, "item_5_alternative_title_1": {"attribute_name": "その他のタイトル", "attribute_value_mlt": [{"subitem_alternative_title": "Effects of Ethylene or Low-Temperature Treatment on Fruit Characteristics of ‘Le Lectier’ Pear during Ripening"}]}, "item_5_biblio_info_6": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2007-04", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "2", "bibliographicPageEnd": "299", "bibliographicPageStart": "295", "bibliographicVolumeNumber": "6", "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": "収穫後に低温（5℃・7日間）またはエチレン（5000ppm・24時間）処理したセイヨウナシ‘ル　レクチェ’の果実において，外気温で追熟させた時の果実の果皮色（赤道部およびていあ部），果肉硬度，可溶性固形物濃度およびエチレン生成量の変化を測定した．果実を追熟させた時，低温またはエチレン処理区の可食果の割合は，処理後35日に100％に到達した．両処理区の果実からのエチレン生成量は，処理後14日から増加し，処理後35日に最大に達した．エチレン処理区の赤道部およびていあ部の果色値は，処理後49および56日に低温処理区の果実より優位に高かった．両処理区において，果実が可食適期に達した時の赤道部の果色値は5.0以上であった．低温およびエチレン処理区で果色値が同じ時，果肉硬度は異なった．", "subitem_description_type": "Abstract"}, {"subitem_description": "In \u0027Le Lectier\u0027 pears treated with either low-temperature (5℃ 7days) or ethylene (5000ppm ・ 24hours) after harvest, showed changes in peel color, flesh firmness, soluble solid concentrations and ethylene production rate were determined for fruits during ripening at room temperature. When the fruits in low-temperature or ethylene treatment were ripened, the percentage of edible fruit reached 100% 35days after treatment (DAT). The ethylene production rate from fruits in both treatments started to increase 14 DAT and reached the maximum at 35 DAT. The peel color at the equatorial and calyx end position in ethylene treated fruit was significantly higher than that in low-temperature treatment at 49 and 56 DAT.In both treatments, the peel color index was 5.0 or more when fruits reached the ripe eating stage. When the index of the peel color was equal after low-temperature and ethylene treatment, the flesh firmness differed.", "subitem_description_type": "Abstract"}]}, "item_5_full_name_3": {"attribute_name": "著者別名", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "39242", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Chino, Shuji"}]}, {"nameIdentifiers": [{"nameIdentifier": "39243", "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_rights_15": {"attribute_name": "権利", "attribute_value_mlt": [{"subitem_rights": "園芸学会"}]}, "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": "39239", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "松本, 辰也"}], "nameIdentifiers": [{"nameIdentifier": "39240", "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", "download_preview_message": "", "file_order": 0, "filename": "6(2)_295-299.pdf", "filesize": [{"value": "672.0 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 672000.0, "url": {"label": "6(2)_295-299.pdf", "url": "https://niigata-u.repo.nii.ac.jp/record/2819/files/6(2)_295-299.pdf"}, "version_id": "557661b1-9c4b-4e63-817b-d5e01167e6e3"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "エチレン生成量", "subitem_subject_scheme": "Other"}, {"subitem_subject": "果皮色", "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"}]}, "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": "エチレンあるいは低温処理がセイヨウナシ‘ル　レクチエ’の追熟過程の果実特性に及ぼす影響", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "エチレンあるいは低温処理がセイヨウナシ‘ル　レクチエ’の追熟過程の果実特性に及ぼす影響"}, {"subitem_title": "エチレンあるいは低温処理がセイヨウナシ‘ル　レクチエ’の追熟過程の果実特性に及ぼす影響", "subitem_title_language": "en"}]}, "item_type_id": "5", "owner": "1", "path": ["454", "487"], "permalink_uri": "http://hdl.handle.net/10191/6572", "pubdate": {"attribute_name": "公開日", "attribute_value": "2008-10-14"}, "publish_date": "2008-10-14", "publish_status": "0", "recid": "2819", "relation": {}, "relation_version_is_last": true, "title": ["エチレンあるいは低温処理がセイヨウナシ‘ル　レクチエ’の追熟過程の果実特性に及ぼす影響"], "weko_shared_id": null}