@article{oai:kpu.repo.nii.ac.jp:00005650,
 author = {高嶋, 四郎 and Takashima, Shiro and 広瀬, 忠彦 and Hirose, Tadahiko},
 journal = {西京大学学術報告. 農学, The scientific reports of the Saikyo University. Agriculture},
 month = {Sep},
 note = {1. 南瓜果実の成分中食味にもつとも関係の深い水分および炭水化物について分析を行い, 果実内の分布と貯蔵中の変化を調べた。2. 水分は貯蔵中次第に減少し, 特に表層と内層において減少率が大である。三層中表層はもつとも水分少く, 内層は中層にくらべて含水量が多いが後期はかつて少くなる。3. 還元糖含量は中層においてもつとも高く, 初期に増加し後漸次減少する。これは呼吸作用に消費されるものと考えられる。4. 非還元糖は内層を除き, 貯蔵中に含量増加する。還元糖との含量比は初期ではほゞ同率であるが貯蔵後期には約3倍となる。1果実中, 表層より内層に向つて含量が低い。5. 澱粉含量は初期急減し, 以後は変化しない。, 1. Through the analyis of the amounts of water and carbohydrate contained which account mostly for the quality of Cucurbita fruit among its various components, we investigated their distributions in the fruit and their changes during the storage. 2. The amount of water contained decreases gradually, and especially in outer and inner layers of flesh, the percentage of decrease is great. Among three layers of flesh, the amount of water contained is least in the outer layer of flesh and in the inner layer of flesh it more than in the intermediate one, but in spite of which, it becomes less in the later period of the storge. 3. The amount of the reducing sugar contained is greatest in the intermediate layer, increasing in the early period of storage, it decreases gradually afterwards. This is probably due to the consummation of the reducing sugar contained for respiration. 4. Non-reducing sugar increases during the storage except in the inner layer of flesh. Amount ratio of reducing sugar is nearly same in the early period of storage but it becomes in the later period greater by three times. In one fruit, the contained amount decreases as it goes towards inside. 5. The amount of starch contained decreases rapidly in the early period of storage and afterwards it does not change.},
 pages = {16--20},
 title = {南瓜果実の成分に関する研究 : 水分及炭水化物の含量と貯藏中の変化に就て},
 volume = {6},
 year = {1954},
 yomi = {タカシマ, シロウ and ヒロセ, タダヒコ}
}