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In addition, relationships between those fruit characteristics and accumulative temperature were showed. When thefruits were ripened at 10\u2103 and 15\u2103 , the flesh firmness reached 5.1-12.0 N (edible firmness) at 400\u2103 \u30fb days in accumulativetemperature. But, fruits ripened at 20\u2103 did not soften normally, and those did not reach edible firmness. In 400\u2103 \u30fb days ofaccumulative temperature, the decrease in fresh weight ripened at 10\u2103 was less than that of 15\u2103 and 20\u2103 . The peel colorindices of fruits ripened at 10\u2103 and 15\u2103 were 5.5 and 5.0 when fruits reached the edible ripeness stage, and there weresignificant differences among ripening temperature. However, soluble solid concentration has hardly changed during ripening.In consideration of the water retention of fruit and the wrinkles inhibition of peel, the suitable temperature of ripening was10\u2103. These results showed\u2018", "subitem_description_type": "Abstract"}]}, "item_7_full_name_3": {"attribute_name": "\u8457\u8005\u5225\u540d", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "163130", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Chino, Shuji"}]}, {"nameIdentifiers": [{"nameIdentifier": "163131", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Ohta, Yuuki"}]}, {"nameIdentifiers": [{"nameIdentifier": "163132", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Matsumoto, Tatsuya"}]}, {"nameIdentifiers": [{"nameIdentifier": "68", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "Kojima, Kiyohide"}]}]}, "item_7_publisher_7": {"attribute_name": "\u51fa\u7248\u8005", "attribute_value_mlt": [{"subitem_publisher": "\u65b0\u6f5f\u5927\u5b66\u8fb2\u5b66\u90e8"}]}, "item_7_select_19": {"attribute_name": "\u8457\u8005\u7248\u30d5\u30e9\u30b0", "attribute_value_mlt": [{"subitem_select_item": "publisher"}]}, "item_7_source_id_11": 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