{"created":"2025-02-21T04:31:17.740004+00:00","id":2008669,"links":{},"metadata":{"_buckets":{"deposit":"8643543a-4ef7-4862-b217-3762c935beff"},"_deposit":{"created_by":41,"id":"2008669","owners":[41],"pid":{"revision_id":0,"type":"depid","value":"2008669"},"status":"published"},"_oai":{"id":"oai:hiroshima.repo.nii.ac.jp:02008669","sets":["1730444907710"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_title":"Non-destructive determination of the optimum eating ripeness of pears and their texture measurements using acoustical vibration techniques","subitem_title_language":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Taniwaki, Mitsuru","creatorNameLang":"en"}],"familyNames":[{"familyName":"Taniwaki","familyNameLang":"en"}],"givenNames":[{"givenName":"Mitsuru","givenNameLang":"en"}]},{"creatorNames":[{"creatorName":"Hanada, Takanori","creatorNameLang":"en"}],"familyNames":[{"familyName":"Hanada","familyNameLang":"en"}],"givenNames":[{"givenName":"Takanori","givenNameLang":"en"}]},{"creatorNames":[{"creatorName":"Tohro, Minami","creatorNameLang":"en"}],"familyNames":[{"familyName":"Tohro","familyNameLang":"en"}],"givenNames":[{"givenName":"Minami","givenNameLang":"en"}]},{"creatorNames":[{"creatorName":"Sakurai, Naoki","creatorNameLang":"en"}],"familyNames":[{"familyName":"Sakurai","familyNameLang":"en"}],"givenNames":[{"givenName":"Naoki","givenNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186499011":{"attribute_name":"Rights","attribute_value_mlt":[{"subitem_rights":"Copyright (c) 2008 Elsevier B.V."}]},"item_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_subject":"Fruit ripening","subitem_subject_scheme":"Other"},{"subitem_subject":"Storage","subitem_subject_scheme":"Other"},{"subitem_subject":"Laser Doppler vibrometer","subitem_subject_scheme":"Other"},{"subitem_subject":"Piezoelectric sensor","subitem_subject_scheme":"Other"},{"subitem_subject":"470","subitem_subject_scheme":"NDC"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"We investigated the time-course changes in the elasticity index (El) and texture index (TI) of pears (Pyrus communis L. cv. La France) during the postharvest period. EI was determined using a formula EI = f(2)(2)m(2/3), where f(2) is the pear sample's second resonance frequency and m is the sample mass. A non-destructive vibrational method using a laser Doppler vibrometer (LDV) was used to measure the pears' second resonance frequency (f(2)). Changes in the EI of the pears showed bi-phasic decay. Along with sensory testing, we determiner) the period of optimum eating ripeness of the pears in terms of their EI to be 8.1 x 10(4)-1.5 x 10(5) kg(2/3) Hz(2). Pre-determined EI of pears enables consumers to predict the time range of optimum eating ripeness. An improved device for texture measurement was used for measuring time-course changes in the texture of pears. The texture was quantified with TI, which was determined for 18 frequency bands through integration of squared amplitudes of texture signals multiplied using a factor of a frequency band. The TI declined gradually over a wide frequency range as the pear samples ripened.","subitem_description_language":"en"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_publisher":"Elsevier Science BV"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_source_identifier":"0925-5214","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"AA10838952","subitem_source_identifier_type":"NCID"}]},"item_1617187024783":{"attribute_name":"Page Start","attribute_value_mlt":[{"subitem_start_page":"305"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"310","bibliographicPageStart":"305","bibliographicVolumeNumber":"51","bibliographic_titles":[{"bibliographic_title":"Postharvest Biology and Technology"},{"bibliographic_title":"Postharvest Biology and Technology"}]}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_b1a7d7d4d402bcce","subitem_version_type":"AO"}]},"item_1617353299429":{"attribute_name":"Relation","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1016/j.postharvbio.2008.08.004","subitem_relation_type_select":"DOI"}},{"subitem_relation_type_id":{"subitem_relation_type_id_text":"http://dx.doi.org/10.1016/j.postharvbio.2008.08.004","subitem_relation_type_select":"DOI"}}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2023-03-18"}],"displaytype":"simple","filename":"PostharvBio_51_305.pdf","filesize":[{"value":"4.0 MB"}],"mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://hiroshima.repo.nii.ac.jp/record/2008669/files/PostharvBio_51_305.pdf"},"version_id":"ef067ec8-5097-4582-8d76-434745372fd3"}]},"item_1732771732025":{"attribute_name":"旧ID","attribute_value":"27693"},"item_title":"Non-destructive determination of the optimum eating ripeness of pears and their texture measurements using acoustical vibration techniques","item_type_id":"40003","owner":"41","path":["1730444907710"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-18"},"publish_date":"2023-03-18","publish_status":"0","recid":"2008669","relation_version_is_last":true,"title":["Non-destructive determination of the optimum eating ripeness of pears and their texture measurements using acoustical vibration techniques"],"weko_creator_id":"41","weko_shared_id":-1},"updated":"2025-02-22T04:05:09.043837+00:00"}