{"created":"2021-03-01T06:40:25.680514+00:00","id":35058,"links":{},"metadata":{"_buckets":{"deposit":"023de2e9-b89c-4a3e-afc3-b65604709685"},"_deposit":{"id":"35058","owners":[],"pid":{"revision_id":0,"type":"depid","value":"35058"},"status":"published"},"_oai":{"id":"oai:teapot.lib.ocha.ac.jp:00035058","sets":["347:359:585"]},"item_11_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1955-12","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"117","bibliographicPageStart":"111","bibliographicVolumeNumber":"6","bibliographic_titles":[{"bibliographic_title":"お茶の水女子大學自然科學報告"}]}]},"item_11_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_11_description_46":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"紀要論文","subitem_description_type":"Other"}]},"item_11_description_7":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"The difference of taste between the Hachiya-kaki (astringent kind) and Fuyuu-kaki (sweet kind) have been studied from stand-point of sugars and tannins. In the fruits of Fuyuu, the amount of reducing sugars became almost constant in the middle of September, while in the case of Hachiya the sugar-increase still continued up to November and red. sugaramount became twice as much as there was in Fuyuu. As for the nonreducing sugar (sucrose), it showed the same increase in both Fuyuu and Hachiya till October. Then in Hachiya it decreased almost to nothing in November, but in Fuyuu it continued to increase up to November. The difference offers an interesting subject for further study. The amount of total carbohydrates in Hachiya was greater than in Fuyuu when reipened. The amount of water-soluble-tannins was always greater in Hachiya than Fuyuu. Water soluble-tannin in Fuyuu disappeared from the middle of September to the beginning of October, while the tannin in Hachiya was found even in November in a fairly large quantity. It is concluded that the difference of the taste between the ripe Fuyuu and Hachiya is based on n\\\not the difference of sugar-contents but the change of soluble-tannin into insoluble-tannin in Fuyuu when ripened.","subitem_description_type":"Other"}]},"item_11_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"69279","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ツジムラ, ミチヨ"}]},{"nameIdentifiers":[{"nameIdentifier":"69280","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ヤマニシ, テイ"}]},{"nameIdentifiers":[{"nameIdentifier":"69281","nameIdentifierScheme":"WEKO"}],"names":[{"name":"タケモト, シズヨ"}]},{"nameIdentifiers":[{"nameIdentifier":"69282","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ネモト, ヒロコ"}]}]},"item_11_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"お茶の水女子大学"}]},"item_11_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00033958","subitem_source_identifier_type":"NCID"}]},"item_11_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"00298190","subitem_source_identifier_type":"ISSN"}]},"item_11_subject_20":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"400","subitem_subject_scheme":"NDC"}]},"item_11_text_18":{"attribute_name":"形態","attribute_value_mlt":[{"subitem_text_value":"398046 bytes"}]},"item_11_text_47":{"attribute_name":"資源タイプ・ローカル","attribute_value_mlt":[{"subitem_text_value":"紀要論文"}]},"item_11_text_48":{"attribute_name":"資源タイプ・NII","attribute_value_mlt":[{"subitem_text_value":"Departmental Bulletin Paper"}]},"item_11_text_49":{"attribute_name":"資源タイプ・DCMI","attribute_value_mlt":[{"subitem_text_value":"text"}]},"item_11_text_50":{"attribute_name":"資源タイプ・ローカル表示コード","attribute_value_mlt":[{"subitem_text_value":"03"}]},"item_11_text_79":{"attribute_name":"所属","attribute_value_mlt":[{"subitem_text_value":"Laboratory of Food-Chemistry, Faculty of Home Economics, Ochanomizu University"},{"subitem_text_value":"Laboratory of Food-Chemistry, Faculty of Home Economics, Ochanomizu University"},{"subitem_text_value":"Laboratory of Food-Chemistry, Faculty of Home Economics, Ochanomizu University"},{"subitem_text_value":"Laboratory of Food-Chemistry, Faculty of Home Economics, Ochanomizu University"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Tsujimura, Michiyo"}],"nameIdentifiers":[{"nameIdentifier":"69275","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Yamanishi, Tei"}],"nameIdentifiers":[{"nameIdentifier":"69276","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Takemoto, Shizuyo"}],"nameIdentifiers":[{"nameIdentifier":"69277","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nemoto, Hiroko"}],"nameIdentifiers":[{"nameIdentifier":"69278","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"辻村, みちよ","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"69283","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"山西, 貞","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"69284","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"竹本, 静代","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"69285","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"根本, 拡子","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"69286","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-04-19"}],"displaytype":"detail","filename":"KJ00004829413.pdf","filesize":[{"value":"398.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004829413.pdf","url":"https://teapot.lib.ocha.ac.jp/record/35058/files/KJ00004829413.pdf"},"version_id":"b57157e8-7ed1-4237-9763-600c25cba51f"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Studies on change of taste of persimmon during the process of ripening","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Studies on change of taste of persimmon during the process of ripening"}]},"item_type_id":"11","owner":"1","path":["585"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-04-30"},"publish_date":"2008-04-30","publish_status":"0","recid":"35058","relation_version_is_last":true,"title":["Studies on change of taste of persimmon during the process of ripening"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-12-12T05:40:06.730776+00:00"}