{"created":"2021-03-01T06:34:05.586393+00:00","id":28299,"links":{},"metadata":{"_buckets":{"deposit":"ffb02b8e-9f54-4cf5-b274-b6fe510cb849"},"_deposit":{"id":"28299","owners":[],"pid":{"revision_id":0,"type":"depid","value":"28299"},"status":"published"},"_oai":{"id":"oai:niigata-u.repo.nii.ac.jp:00028299","sets":["453:456","485:872:1583:1590"]},"item_7_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Changes of elasticity and rind color during ripening and sugar content and acidity after ripening of fruits of pear 'Le Lectier'"}]},"item_7_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-10","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"69","bibliographicPageStart":"65","bibliographicVolumeNumber":"66","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":"セイヨウナシ‘ル・レクチェ’の果実をフィルムで密封して、低温貯蔵した。果実の物性の変化を、小型果実用非破壊硬度測定装置で共鳴周波数を経時的に測定してモニターした。さらに、共鳴周波数と果実重から弾性指標を算出し、貯蔵中の果実の弾性指標の経時的変化を示した。追熟開始前の果実の弾性指標EI（f2m）およびEI（f3m）は、それぞれ25および55であり、追熟開始後73日にはそれぞれ22および43と低下した。このように、弾性指標は貯蔵期間中に有意に低下し、弾性指標が‘ル・レクチェ’果実の新たな熟度指標となることを確認した。さらに、果実の破壊的測定で酸度と糖度の測定を行い、食味試験の値との相関を解析した。","subitem_description_type":"Abstract"},{"subitem_description":"Fruits of pear 'Le Lectier' were sealed with a film, and stored in low temperature. The changes of properties of the fruits were monitored by measuring the resonance frequency with non-destructive hardness measuring equipment. Furthermore, an elastic index was calculated from the resonance frequency and fruit weight and, the elastic index of fruits was showed during storage. Those were 25 and 55 of elastic index EI (f2m) and EI (f3m) before ripening and decreased to 22 and 43 on 73 days after ripening. In this way, the elastic index significantly decreased during storage, and it was confirmed that an elastic index became a new degree of ripeness index of 'Le Lectier' fruits. Furthermore, acidity and the sugar content were measured by the destructive measurement of fruits and, analyzed the correlation with the value of the eating examination.","subitem_description_type":"Abstract"}]},"item_7_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"162648","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Ishimoto, Takuya"}]},{"nameIdentifiers":[{"nameIdentifier":"162649","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Hasegawa, Yuko"}]},{"nameIdentifiers":[{"nameIdentifier":"162650","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Sano, Takuya"}]},{"nameIdentifiers":[{"nameIdentifier":"162651","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kai, Shinichi"}]},{"nameIdentifiers":[{"nameIdentifier":"162652","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Komatsu, Yuta"}]},{"nameIdentifiers":[{"nameIdentifier":"162653","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Ohtake, Kana"}]},{"nameIdentifiers":[{"nameIdentifier":"162654","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Miyahara, Yuri"}]},{"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":"石本, 卓也"}],"nameIdentifiers":[{"nameIdentifier":"162640","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"長谷川, 悠子"}],"nameIdentifiers":[{"nameIdentifier":"162641","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"佐野, 拓哉"}],"nameIdentifiers":[{"nameIdentifier":"162642","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"甲斐, 慎一"}],"nameIdentifiers":[{"nameIdentifier":"162643","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"小松, 優太"}],"nameIdentifiers":[{"nameIdentifier":"162644","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"大竹, 佳奈"}],"nameIdentifiers":[{"nameIdentifier":"162645","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"宮原, 悠里"}],"nameIdentifiers":[{"nameIdentifier":"162646","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":"66(1)_65-69.pdf","filesize":[{"value":"611.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"66(1)_65-69.pdf","url":"https://niigata-u.repo.nii.ac.jp/record/28299/files/66(1)_65-69.pdf"},"version_id":"31795fbf-9611-4558-bfbf-7e3e8d4d4248"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"追熟","subitem_subject_scheme":"Other"},{"subitem_subject":"共鳴周波数","subitem_subject_scheme":"Other"},{"subitem_subject":"弾性指数","subitem_subject_scheme":"Other"},{"subitem_subject":"果皮色","subitem_subject_scheme":"Other"},{"subitem_subject":"酸度","subitem_subject_scheme":"Other"},{"subitem_subject":"糖度","subitem_subject_scheme":"Other"},{"subitem_subject":"ripening","subitem_subject_scheme":"Other"},{"subitem_subject":"resonance frequency","subitem_subject_scheme":"Other"},{"subitem_subject":"elastic index","subitem_subject_scheme":"Other"},{"subitem_subject":"rind of a fruit color","subitem_subject_scheme":"Other"},{"subitem_subject":"the acidity","subitem_subject_scheme":"Other"},{"subitem_subject":"sugar content","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":"セイヨウナシ'ル・レクチェ'における追熟中の弾性と果皮色などの経時的な変化と追熟後の糖度と酸度","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"セイヨウナシ'ル・レクチェ'における追熟中の弾性と果皮色などの経時的な変化と追熟後の糖度と酸度"},{"subitem_title":"セイヨウナシ'ル・レクチェ'における追熟中の弾性と果皮色などの経時的な変化と追熟後の糖度と酸度","subitem_title_language":"en"}]},"item_type_id":"7","owner":"1","path":["456","1590"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-11-13"},"publish_date":"2013-11-13","publish_status":"0","recid":"28299","relation_version_is_last":true,"title":["セイヨウナシ'ル・レクチェ'における追熟中の弾性と果皮色などの経時的な変化と追熟後の糖度と酸度"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-12-15T03:58:13.157000+00:00"}