{"created":"2023-05-15T12:10:16.552028+00:00","id":15941,"links":{},"metadata":{"_buckets":{"deposit":"ce6a2dd2-1b29-4317-b5f4-607bda87d4f5"},"_deposit":{"created_by":19,"id":"15941","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"15941"},"status":"published"},"_oai":{"id":"oai:iwate-u.repo.nii.ac.jp:00015941","sets":["1504:1510"]},"author_link":["96108","96116","96107","96115","96110","96114","96109","96112","96111","96113"],"item_16_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-12-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"12","bibliographicPageEnd":"463","bibliographicPageStart":"455","bibliographicVolumeNumber":"68","bibliographic_titles":[{"bibliographic_title":"日本食品科学工学会誌"},{"bibliographic_title":"Nippon Shokuhin Kagaku Kogaku Kaishi","bibliographic_titleLang":"en"}]}]},"item_16_date_6":{"attribute_name":"登録日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2023-03-24"}]},"item_16_description_11":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本研究では，カット西洋ナシを供試材料として－5℃で3日間の過冷却保存を適用し，保存後の試料組織の特性および理化学的特性について1℃で氷温保存した試料と比較した．はじめに試料組織の特性について，電気インピーダンス測定による細胞膜閉鎖性，光学顕微鏡観察による細胞構造，およびTTC還元法による細胞活性の観点から評価した．その結果，カット西洋ナシ試料は過冷却保存後も明確なCole-Coleプロットの円弧を描いたことから細胞膜閉鎖性が維持されたことが示された．また，生鮮試料と同等の細胞構造および細胞活性を有していたことが示された．理化学的特性について，過冷却保存した試料では目減り，色彩変化および軟化が氷温保存した試料よりも有意または有意傾向で抑制されたことが示された．さらに，エチレン生成が氷温保存した試料と比較して著しく抑制されたことが示された．以上の結果から，過冷却保存では氷温保存よりも更なる低温度帯の利用により，カット西洋ナシの品質保持および日持ち向上を期待できる可能性が示された．","subitem_description_type":"Abstract"}]},"item_16_description_12":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_description":"In this study, film packaged fresh-cut pear samples were supercooled at －5 °Cfor 3 days and then tissue characteristics and physicochemical properties were compared with samples stored at 1 °C(control). The tissue characteristics of the samples were then evaluated by electrical impedance, microscopic observation, and a triphenyl tetrazolium chloride (TTC) assay. The results showed that the supercooled samples had Cole-Cole plots with well-defined circular arcs, intact cell structure, and cell viabilities that were comparable to those of fresh samples, indicating that supercooled samples were not adversely affected by freezing. Physicochemical evaluations of supercooled samples showed that changes in mass, coloration, and softness were all less apparent than they were in the control samples. Additionally, the ethylene concentration in the supercooled sample packages was significantly lower than that of the control samples, indicating that supercooling reduced ethylene production from fresh-cut pears. The results showed that supercooling could potentially extend the shelf life of fresh-cut pear.","subitem_description_type":"Other"}]},"item_16_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"96112","nameIdentifierScheme":"WEKO"}],"names":[{"name":"OSUGA, Rei"}]},{"nameIdentifiers":[{"nameIdentifier":"96113","nameIdentifierScheme":"WEKO"}],"names":[{"name":"KOIDE, Shoji"}]},{"nameIdentifiers":[{"nameIdentifier":"96114","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ABE, Yukino"}]},{"nameIdentifiers":[{"nameIdentifier":"96115","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ORIKASA, Takahiro"}]},{"nameIdentifiers":[{"nameIdentifier":"96116","nameIdentifierScheme":"WEKO"}],"names":[{"name":"UEMURA, Matsuo"}]}]},"item_16_link_13":{"attribute_name":"抄録（URL）","attribute_value_mlt":[{"subitem_link_text":"過冷却保存がカット西洋ナシの品質保持にもたらす効果","subitem_link_url":"https://www.jstage.jst.go.jp/article/nskkk/68/12/68_455/_article/-char/ja"}]},"item_16_publisher_14":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本食品科学工学会"}]},"item_16_relation_26":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"info:doi/10.3136/nskkk.68.455","subitem_relation_type_select":"DOI"}}]},"item_16_rights_18":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"© 2021 日本食品科学工学会"}]},"item_16_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18816681","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"1341027X","subitem_source_identifier_type":"ISSN"}]},"item_16_text_4":{"attribute_name":"著者(機関)","attribute_value_mlt":[{"subitem_text_value":"岩手大学農学部"},{"subitem_text_value":"岩手大学農学部"},{"subitem_text_value":"岩手大学農学部"},{"subitem_text_value":"岩手大学農学部"},{"subitem_text_value":"岩手大学農学部"}]},"item_16_version_type_27":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大須賀, 玲"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小出, 章二"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"安倍, 侑野"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"折笠, 貴寛"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"上村, 松生"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-03-24"}],"displaytype":"detail","filename":"nskkk-v68n12p455-463.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"nskkk-v68n12p455-463","url":"https://iwate-u.repo.nii.ac.jp/record/15941/files/nskkk-v68n12p455-463.pdf"},"version_id":"edcaece6-af87-412a-86be-f69dd3181eb7"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"過冷却","subitem_subject_scheme":"Other"},{"subitem_subject":"カット西洋ナシ","subitem_subject_scheme":"Other"},{"subitem_subject":"組織の特性","subitem_subject_scheme":"Other"},{"subitem_subject":"エチレン","subitem_subject_scheme":"Other"},{"subitem_subject":"品質","subitem_subject_scheme":"Other"},{"subitem_subject":"supercooling","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fresh-cut pear","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"tissue characteristics","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"ethylene","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"quality","subitem_subject_language":"en","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"過冷却保存がカット西洋ナシの品質保持にもたらす効果","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"過冷却保存がカット西洋ナシの品質保持にもたらす効果"},{"subitem_title":"Effect of Supercooled Storage on Maintaining the Quality of Fresh-cut Pear","subitem_title_language":"en"}]},"item_type_id":"16","owner":"19","path":["1510"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-24"},"publish_date":"2023-03-24","publish_status":"0","recid":"15941","relation_version_is_last":true,"title":["過冷却保存がカット西洋ナシの品質保持にもたらす効果"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2023-05-15T12:38:06.073057+00:00"}