{"created":"2023-05-15T11:41:29.271252+00:00","id":253,"links":{},"metadata":{"_buckets":{"deposit":"fb23f247-8faa-47fc-9877-f65952f61937"},"_deposit":{"created_by":10,"id":"253","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"253"},"status":"published"},"_oai":{"id":"oai:myu.repo.nii.ac.jp:00000253","sets":["14","14:33","14:33:36"]},"author_link":["772","773","774","775"],"item_1702285225151":{"attribute_name":"","attribute_value_mlt":[{"subitem_publisher":"宮城大学食産業学部","subitem_publisher_language":"ja"}]},"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-03-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"25","bibliographicPageStart":"23","bibliographicVolumeNumber":"3","bibliographic_titles":[{"bibliographic_title":"宮城大学食産業学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of Miyagi University School of Food, Agricultural and Environmental Sciences","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"収穫後のエダマメの品質に及ぼす貯蔵温度を研究するために、エダマメをプラスチック袋に入れて貯蔵した。大潟黒（晩成種、丹波黒系統）を0℃で貯蔵すると初発ショ糖は約10日間で50％に減少した。しかし－2℃で氷温貯蔵した場合には30日後でも当初ショ糖の50％以上が残った。ショ糖含量の減少が遅延する傾向は、他の5品種でも認められた。特にダダチャ豆（'白山'、'金峰'）で効果的であり、－2℃、30日間の貯蔵でも2.0g／100g以上のショ糖含量を保持した。","subitem_description_type":"Other"}]},"item_3_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15085/00000245","subitem_identifier_reg_type":"JaLC"}]},"item_3_relation_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"ja","subitem_relation_name_text":"宮城大学食産業学部紀要"}],"subitem_relation_type":"isPartOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"1880-6589","subitem_relation_type_select":"PISSN"}}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA12172756","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大久, 長範","creatorNameLang":"ja"},{"creatorName":"オオヒサ, ナガノリ","creatorNameLang":"ja-Kana"},{"creatorName":"Ohisa, Naganori","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"菅原, 真理","creatorNameLang":"ja"},{"creatorName":"スガワラ, マリ","creatorNameLang":"ja-Kana"},{"creatorName":"Sugawara, Mari","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大能, 俊久","creatorNameLang":"ja"},{"creatorName":"オオノ, トシヒサ","creatorNameLang":"ja-Kana"},{"creatorName":"Ohno, Toshihisa","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"佐藤, 雄幸","creatorNameLang":"ja"},{"creatorName":"サトウ, ユウコウ","creatorNameLang":"ja-Kana"},{"creatorName":"Sato, Yukou","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-08-02"}],"displaytype":"detail","fileDate":[{"fileDateType":"Issued","fileDateValue":"2009-03-30"}],"filename":"食産業学部　紀要Vol.3-05.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"食産業学部　紀要Vol.3-05","objectType":"fulltext","url":"https://myu.repo.nii.ac.jp/record/253/files/食産業学部　紀要Vol.3-05.pdf"},"version_id":"ebca081e-3793-4cf5-a494-b2c0faa98340"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"エダマメ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"貯蔵","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"ショ糖","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"ダダチャマメ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"green soybeans","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"storage","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sucrose","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Dadachamame","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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"-2℃で貯蔵したエダマメのショ糖含量の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"-2℃で貯蔵したエダマメのショ糖含量の変化","subitem_title_language":"ja"},{"subitem_title":"Changes in sucrose contents in green soybeans stored at -2℃","subitem_title_language":"en"}]},"item_type_id":"3","owner":"10","path":["14","33","36"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2016-08-02"},"publish_date":"2016-08-02","publish_status":"0","recid":"253","relation_version_is_last":true,"title":["-2℃で貯蔵したエダマメのショ糖含量の変化"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2023-12-15T02:42:32.438747+00:00"}