{"created":"2023-06-19T08:46:13.863850+00:00","id":4997,"links":{},"metadata":{"_buckets":{"deposit":"eda211cb-5f3d-4b56-a273-e89a83593873"},"_deposit":{"created_by":14,"id":"4997","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"4997"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00004997","sets":["47:273:422"]},"author_link":["7796","7806","7800"],"control_number":"4997","item_1696926521561":{"attribute_name":"その他（別言語等）","attribute_value_mlt":[{"subitem_alternative_title":"Physiological studies on the growth and development of peach fruits II : Seasonal changes in pectic substances in peach fruit (Agriculture)","subitem_alternative_title_language":"en"}]},"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1978-11-30","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"13","bibliographicPageStart":"9","bibliographicVolumeNumber":"30","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":"モモ果実の品質の良否を決定する要因の基礎的な資料を得る目的で, モモ果実のペクチン物質の消長を調べた。1)総ペクチン物質は開花後減少し, 以後生育中期まで増加したが, それ以降漸次減少して成熟期に至った。2)水溶性ペクチン物質は, 開花後ゆるやかに成熟期まで増加する傾向が認められた。3)モモ果実のペクチン物質を加水分解して, その構成成分を調べた結果, いずれの生育時期でもキシロース, アラビノース, マンノース, ガラクトース, グルコースとガラクトロン酸であった。以上の結果からモモのペクチン物質は, 成熟期になると不溶性ペクチンから水溶性ペクチンへと変化すると推察されるが, これらがシュークローズの蓄積に直接関与するのかどうかについては, 今後更に検討を要するものと考えられる。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"The present experiment was planned to investigate in the pectic substances in relation to quality of peach ripening. 1) Total pectic substances continued to decrease rapidly in the first a few weeks of growth, although increased gradually with growth reaching a maximum in mid- season and subsequently declined steadily as the fruit matures. 2) Water-soluble pectin continued to increase slowly during the developing fruit. 3) The partial hydrolysis products of peach pectinic acids were found xylose, arabinose, mamnose, galactose, glucose and galactonic acid respectively. It is suggested that the increase of water-soluble pectin could be the reason for the degradation of insoluble protopectin to soluble pectin in the ripening.","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":"石田, 雅士","creatorNameLang":"ja"},{"creatorName":"イシダ, マサシ","creatorNameLang":"ja-Kana"},{"creatorName":"Ishida, Masashi","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"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":[{}]}]},"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":"KJ00000078996.pdf","filesize":[{"value":"349.1 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00000078996.pdf","url":"https://kpu.repo.nii.ac.jp/record/4997/files/KJ00000078996.pdf"},"version_id":"7a5f47ce-d7c4-4054-852e-712cd8b57733"}]},"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":"モモ果実の発育に関する生理学的研究 II : 果実中のペクチン物質の季節的消長(農学部門)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"モモ果実の発育に関する生理学的研究 II : 果実中のペクチン物質の季節的消長(農学部門)","subitem_title_language":"ja"}]},"item_type_id":"3","owner":"14","path":["422"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-02-20"},"publish_date":"2017-02-20","publish_status":"0","recid":"4997","relation_version_is_last":true,"title":["モモ果実の発育に関する生理学的研究 II : 果実中のペクチン物質の季節的消長(農学部門)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-04-25T04:24:48.898359+00:00"}