{"created":"2023-06-19T08:46:08.598814+00:00","id":4874,"links":{},"metadata":{"_buckets":{"deposit":"6d369664-4549-4583-ab5f-126b0c5d238b"},"_deposit":{"created_by":14,"id":"4874","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"4874"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00004874","sets":["47:273:415"]},"author_link":["7800","7796","7806"],"control_number":"4874","item_1696926521561":{"attribute_name":"その他（別言語等）","attribute_value_mlt":[{"subitem_alternative_title":"Seasonal changes in the major components of kaki fruits (Agriculture)","subitem_alternative_title_language":"en"}]},"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1971-10-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"28","bibliographicPageStart":"24","bibliographicVolumeNumber":"23","bibliographic_titles":[{"bibliographic_title":"京都府立大學學術報告. 農學","bibliographic_titleLang":"ja"},{"bibliographic_title":"The scientific reports of Kyoto Prefectural University. Agriculture","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"カキ果実の生長にともなう糖, デンプン, 有機酸, アスコルビン酸, 可溶性タンニン, 蛋白質および可溶性チッ素含量ならびに呼吸量の季節的変化を富有と平核無を用いて調べた。グルコースとフラクトース含量は果実の生長とともにしだいに増加したが, シュークローズはほとんど変化せず含量も低かった。デンプン含量は平核無では開花後急速に消失したが, 富有では開花3週間後と生長後期に一時的に増加した。リンゴ酸含量は開花3,4週目に一時増加した後減少したが, 富有では成熟期にふたたび増加した。クエン酸含量は開花後漸次減少し, 生長後期より成熟期にかけてふたたび増加した。還元型アスコルビン酸含量は生長とともに減少したが, 生長の後期に一時的に増加した。酸化型アスコルビン酸は含量も低く全期間を通じてほとんど変化しなかった。可溶性タンニン含量は開花後3∿4週目が最も高く, その後はしだいに減少したが, 平核無では後期にやや増加する傾向を示した。蛋白質および可溶性チッ素は開花後3,4週目にピークを示し, その後は生長とともに減少した。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"The concentrations of sugars, starch, organic acids, ascorbic acids, soluble tannin, protein and soluble nitrogen were determined in Fuyu and Hiratanenashi kaki fruits during the period from flowering to ripening. The concentrations of glucose and fructose in both fruits were observed to increase gradually until ripening, while that of sucrose remained at low constant level. At 3 weeks after flowering in Hiratanenashi fruits, starch content was fell to negligeble proportions, although Fuyu fruits showed a contempolary increase at both 3 weeks and the late of developent. The concentration of malic acid in both varieties increased at 3 weeks after flowering and thereafter continued to decrease, but as for Fuyu it tended to increase again during the ripening period. Citric acid content in both fruits exhibited a steady decrease until the mid-stage of growth and then increased toward the ripening period. The steady decrease was showed in ascorbbic acid content during the development of both varieties except the sharp increase in fall season, while dehydroascorbic acid remained at a low constant level. Soluble tannin content in both fruits reached its maximum at about 3 or 4 weeks after flowering and then decreased, however that of Hiratanenashi slightly increased at the begining of fall season. Protein and soluble nitregen contents reached their maxima at about 3 or 4 weeks in both fruits and continued to decrease after that time toward the ripenig period.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00062275","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_20":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"00757373","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"稲葉, 昭次","creatorNameLang":"ja"},{"creatorName":"イナバ, アキツグ","creatorNameLang":"ja-Kana"},{"creatorName":"Inaba, Akitsugu","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"傍島, 善次","creatorNameLang":"ja"},{"creatorName":"ソバジマ, ヨシツグ","creatorNameLang":"ja-Kana"},{"creatorName":"Sobajima, Yoshitsugu","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"石田, 雅士","creatorNameLang":"ja"},{"creatorName":"イシダ, マサシ","creatorNameLang":"ja-Kana"},{"creatorName":"Ishida, Masashi","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-20"}],"displaytype":"detail","filename":"KJ00000078873.pdf","filesize":[{"value":"417.9 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00000078873.pdf","url":"https://kpu.repo.nii.ac.jp/record/4874/files/KJ00000078873.pdf"},"version_id":"0b42a2bf-b3bf-4320-a74b-baa6894cd84a"}]},"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"}]},"item_title":"カキ果実中の主要成分の季節的変化(農学部門)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"カキ果実中の主要成分の季節的変化(農学部門)","subitem_title_language":"ja"}]},"item_type_id":"3","owner":"14","path":["415"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-02-20"},"publish_date":"2017-02-20","publish_status":"0","recid":"4874","relation_version_is_last":true,"title":["カキ果実中の主要成分の季節的変化(農学部門)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-04-25T04:24:51.241952+00:00"}