@article{oai:niigata-u.repo.nii.ac.jp:00002821,
 author = {知野, 秀次 and 松本, 辰也 and 徳田, 美佳子 and 二木, 明日香 and 太田, 祐樹 and 齋藤, 洋太郎 and 坂井, 優 and 児島, 清秀},
 issue = {3},
 journal = {園芸学研究, 園芸学研究},
 month = {Oct},
 note = {本研究は，‘ル・レクチェ’果実の水分損失と弾性指標との関係の解明を目的とし，果実の熟度を低温貯蔵によって維持しつつ，果実内の水分を湿度によって変化させた．収穫適期に収穫した‘ル・レクチェ’果実は，相対湿度95％以上で2～3℃の簡易雪室，もしくは相対湿度10％で2℃の冷蔵庫で保存した．簡易雪室を使用した高湿区の果実における水分損失量，果肉硬度および弾性指標は，貯蔵期間中にほとんど変化しなかった．一方，低湿区の果実の水分損失量および弾性指標は大幅に低下し，果肉硬度は水分損失によってわずかに低下した．水分損失量と弾性指標との間の有意な相関は，低湿区で認められた．しかし，高湿区の水分損失量と弾性指標との間の相関は，散布幅が小さいために認められなかった．‘ル・レクチェ’果実の弾性指標の低下には果肉の軟化に加え，水分損失量が関与することが明らかになった., The present study aimed to clarify the relation between elasticity index and water loss. Fruit ripeness was maintained by low-temperature storage without changing the physical properties of the fruit, although the water content changed due to low-humidity. ‘Le Lectier’ pears harvested at a commercial maturity were stored in a simplified snow storeroom at 2–3°C with 95% or more relative humidity or in a refrigerator at 2°C with 10% relative humidity. The amount of water loss, flesh firmness and elasticity index of the fruit stored in the simplified snow storeroom did not change during storage. However, the amount of water loss and elasticity index of the fruit stored at 2°C with a 10% relative humidity markedly decreased, and flesh firmness decreased slightly due to water loss. A significant correlation between the amount of water loss and elasticity index was apparent in the low-humidity processing. However, the correlation between the water content and elasticity index in high humidity processing was not apparent because the application width was small. These findings indicate that the decrease in the elasticity index of ‘Le Lectier’ pears was caused by fruit softening and water loss.},
 pages = {413--419},
 title = {セイヨウナシ’ル・レクチェ’における低温貯蔵中の弾性指標と水分消失との関係},
 volume = {10},
 year = {2010}
}