{"created":"2021-03-01T06:34:02.524594+00:00","id":28253,"links":{},"metadata":{"_buckets":{"deposit":"4e830d7e-fb94-464b-ab34-4864d697e1cf"},"_deposit":{"id":"28253","owners":[],"pid":{"revision_id":0,"type":"depid","value":"28253"},"status":"published"},"_oai":{"id":"oai:niigata-u.repo.nii.ac.jp:00028253","sets":["453:456","485:872:1583:1584"]},"item_7_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Changes in fruit quality during long-term storage of grape Rosario Bianco"}]},"item_7_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-02","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"28","bibliographicPageStart":"25","bibliographicVolumeNumber":"70","bibliographic_titles":[{"bibliographic_title":"新潟大学農学部研究報告"},{"bibliographic_title":"新潟大学農学部研究報告","bibliographic_titleLang":"en"}]}]},"item_7_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"「ロザリオビアンコ」のMA 包装による貯蔵中の特性と品質の調査を目的とした。非破壊硬度計を用いて、弾性指標による熟度評価を行った。果皮色・果実重量・フィルム内気体構成などから「ロザリオビアンコ」の貯蔵に適したMA フィルムを選択した。ポレハ区では、果実重量は水分量がほとんど減少しなかったが40日目には91.8％まで低下した。果実硬度は低下したが、有意な差はなかった。ポレハ区の気体組成は酸素濃度が低く、15％前後で推移した。二酸化炭素濃度は20％程度と高かった。エチレンの生成量は上昇し、40日目には0.004μl・kgFW^<-1>・hr^<-1>となった。 40日間の貯蔵では可溶性固形物濃度（両区画とも約23％）と酸度（両区画とも約4.2％）の変化は少なかった。ポレハフィルムは対照区より商品価値を保った。「ロザリオビアンコ」はポレハ区より更に低酸素・高濃度の二酸化炭素の環境で貯蔵性が向上すると考えられる。","subitem_description_type":"Abstract"},{"subitem_description":"We aimed to investigate characteristics and quality during storage by MA packaging of Rosario Bianco. Maturity evaluation by elasticity index was carried out using a nondestructive hardness tester. We selected the MA film suitable for storage of Rosario Bianco from pericarior color, fruit weight, gas composition inside the film and so on. In Poreha film, fruit weight did not decrease much moisture but decreased to 91.8% on 40th day. Fruit hardness decreased, but there was no significant difference. The gas composition in Poreha district has low oxygen concentration, and it remained around 15%. Carbon dioxide concentration was as high as 20%. The amount of ethylene produced increased, and on the 40th day it became 0.004 μl ・ kg FW- ・h・h・ran. In 40 days of storage, the change in soluble solids concentration（ about 23% in both plots） and acidity（ about 4.2% in both plots） was small. Poreha film retained its commercial value from the control. Rosario Bianco is considered to be more storable in the environment of low oxygen / high concentration carbon dioxide than Poreha.","subitem_description_type":"Abstract"}]},"item_7_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"162283","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Fujiishi, Risa"}]},{"nameIdentifiers":[{"nameIdentifier":"162284","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kondo, Masaki"}]},{"nameIdentifiers":[{"nameIdentifier":"68","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kojima, Kiyohide"}]}]},"item_7_publisher_7":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"新潟大学農学部"}]},"item_7_select_19":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"publisher"}]},"item_7_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00183393","subitem_source_identifier_type":"NCID"}]},"item_7_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03858634","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"藤石, 里紗"}],"nameIdentifiers":[{"nameIdentifier":"162280","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"近藤, 将来"}],"nameIdentifiers":[{"nameIdentifier":"162281","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":"2019-08-20"}],"displaytype":"detail","filename":"70_25-28.pdf","filesize":[{"value":"700.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"70_25-28.pdf","url":"https://niigata-u.repo.nii.ac.jp/record/28253/files/70_25-28.pdf"},"version_id":"34b21ec3-43da-4eb0-812b-9f242475a225"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"MA 包装","subitem_subject_scheme":"Other"},{"subitem_subject":"弾性指標","subitem_subject_scheme":"Other"},{"subitem_subject":"長期貯蔵","subitem_subject_scheme":"Other"},{"subitem_subject":"ポレハフィルム","subitem_subject_scheme":"Other"},{"subitem_subject":"ロザリオビアンコ","subitem_subject_scheme":"Other"},{"subitem_subject":"MA packaging","subitem_subject_scheme":"Other"},{"subitem_subject":"elasticity index","subitem_subject_scheme":"Other"},{"subitem_subject":"long-term storage","subitem_subject_scheme":"Other"},{"subitem_subject":"Porehafilm","subitem_subject_scheme":"Other"},{"subitem_subject":"Rosario Bianco","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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"ブドウ「ロザリオビアンコ」の長期貯蔵中の果実の品質の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ブドウ「ロザリオビアンコ」の長期貯蔵中の果実の品質の変化"},{"subitem_title":"ブドウ「ロザリオビアンコ」の長期貯蔵中の果実の品質の変化","subitem_title_language":"en"}]},"item_type_id":"7","owner":"1","path":["456","1584"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-04-20"},"publish_date":"2018-04-20","publish_status":"0","recid":"28253","relation_version_is_last":true,"title":["ブドウ「ロザリオビアンコ」の長期貯蔵中の果実の品質の変化"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-12-15T03:58:12.851467+00:00"}