{"created":"2021-03-01T06:34:09.803157+00:00","id":28362,"links":{},"metadata":{"_buckets":{"deposit":"de75c230-1030-4b17-a996-4373193b2e88"},"_deposit":{"id":"28362","owners":[],"pid":{"revision_id":0,"type":"depid","value":"28362"},"status":"published"},"_oai":{"id":"oai:niigata-u.repo.nii.ac.jp:00028362","sets":["453:456","485:872:1583:1596"]},"item_7_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Relationship between Ripening Temperature and Accumulative Temperature in 'Le Lectier' Pears Treated with Ethylene"}]},"item_7_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-08","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"34","bibliographicPageStart":"29","bibliographicVolumeNumber":"63","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":"収穫後にエチレン処理したセイヨウナシ‘ル・レクチェ’において、10℃、15℃および20℃で追熟中の果実の生重量、果皮色、果肉硬度、可溶性固形物濃度、適食果および過熟果の経時的変化を測定した。さらに、それらの果実特性と積算温度との関係を示した。10℃および15℃で追熟させた果実の果肉硬度は積算温度400℃日に適食硬度（5.1～12.0 N）に達した。しかし、20℃で追熟させた果実は正常に軟化せず、適食硬度に達しなかった。積算温度400℃日において、10℃で追熟させた果実の生重量の減少量は15℃や20℃よりも少なかった。果実が適食状態に達した時の果色値は5.5（10℃）および5.0（15℃）であり、追熟温度間で有意な差が認められた。しかしながら、可溶性固形物濃度は追熟期間中にほとんど変化しなかった。果皮のしわの抑制と果実の水分保持を考慮した場合、追熟適温は10℃であった。これらの結果は、エチレン処理後に10℃～15℃で追熟させた‘ル・レクチェ’果実が積算温度400℃日で適食状態に達することを示した。","subitem_description_type":"Abstract"},{"subitem_description":"In‘ Le Lectier’ pears treated with ethylene (5000 ppm ・ 24 hours) after harvested, showed changes in fresh weight, peelcolor, flesh firmness, soluble solid concentration, edible ripeness of fruits were determined during ripening at 10℃ , 15℃ and20℃ . In addition, relationships between those fruit characteristics and accumulative temperature were showed. When thefruits were ripened at 10℃ and 15℃ , the flesh firmness reached 5.1-12.0 N (edible firmness) at 400℃ ・ days in accumulativetemperature. But, fruits ripened at 20℃ did not soften normally, and those did not reach edible firmness. In 400℃ ・ days ofaccumulative temperature, the decrease in fresh weight ripened at 10℃ was less than that of 15℃ and 20℃ . The peel colorindices of fruits ripened at 10℃ and 15℃ 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℃. These results showed‘","subitem_description_type":"Abstract"}]},"item_7_full_name_3":{"attribute_name":"著者別名","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":"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":"知野, 秀次"}],"nameIdentifiers":[{"nameIdentifier":"163126","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"太田, 祐樹"}],"nameIdentifiers":[{"nameIdentifier":"163127","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"松本, 辰也"}],"nameIdentifiers":[{"nameIdentifier":"163128","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":"63(1)_29-34.pdf","filesize":[{"value":"676.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"63(1)_29-34.pdf","url":"https://niigata-u.repo.nii.ac.jp/record/28362/files/63(1)_29-34.pdf"},"version_id":"85d707a2-d75f-48af-ac84-3b7a5ae2e32e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"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"},{"subitem_subject":"水分消失","subitem_subject_scheme":"Other"},{"subitem_subject":"flesh firmness","subitem_subject_scheme":"Other"},{"subitem_subject":"water loss","subitem_subject_scheme":"Other"},{"subitem_subject":"peel color","subitem_subject_scheme":"Other"},{"subitem_subject":"soluble solids concentration","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":"エチレン処理したセイヨウナシ‘ル・レクチェ’における追熟温度と積算温度との関係","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"エチレン処理したセイヨウナシ‘ル・レクチェ’における追熟温度と積算温度との関係"},{"subitem_title":"エチレン処理したセイヨウナシ‘ル・レクチェ’における追熟温度と積算温度との関係","subitem_title_language":"en"}]},"item_type_id":"7","owner":"1","path":["456","1596"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-07-02"},"publish_date":"2012-07-02","publish_status":"0","recid":"28362","relation_version_is_last":true,"title":["エチレン処理したセイヨウナシ‘ル・レクチェ’における追熟温度と積算温度との関係"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-12-15T03:58:13.866508+00:00"}