{"created":"2023-06-19T08:46:19.921979+00:00","id":5127,"links":{},"metadata":{"_buckets":{"deposit":"a54221c0-8138-4517-b908-54a3043c06a1"},"_deposit":{"created_by":14,"id":"5127","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"5127"},"status":"published"},"_oai":{"id":"oai:kpu.repo.nii.ac.jp:00005127","sets":["47:273:429"]},"author_link":["6615","9100","9101","8101"],"control_number":"5127","item_1696926521561":{"attribute_name":"その他（別言語等）","attribute_value_mlt":[{"subitem_alternative_title":"Strength of skin and flesh of water-cultured tomato (Agriculture)","subitem_alternative_title_language":"en"}]},"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1985-11-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"188","bibliographicPageStart":"183","bibliographicVolumeNumber":"37","bibliographic_titles":[{"bibliographic_title":"京都府立大學學術報告. 農學","bibliographic_titleLang":"ja"},{"bibliographic_title":"The scientific reports of Kyoto Prefectural University. Agriculture","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"トマト(Lycopersicon csculentum MILL cv. Ohgata-fukujyu)を水耕および土耕栽培し, 果実の果皮強度, 果皮の厚さ, 果肉強度を測定した。水耕区, 土耕区とも施肥濃度が高いほど, 果皮強度が高く, 果皮の厚さが増した。一方, 果肉強度は低下した。果実の成熟段階が進んだものほど, 果皮強度は低かった。収穫後30℃暗黒条件下で6日間ないし8日間貯蔵した場合, 果皮強度の低下は小さく, 果肉強度の低下が大きかった。とくに土耕区のトマトで顕著であった。果実の硬さを支配する果皮強度や果肉強度の要因は, 施肥濃度, 果房段位, 果実の成熟段階, 収穫後の日数によって変化した。しかし, これらの要因は水耕および土耕といった栽培法の違いによって特徴づけられるものでなかった。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"The tomato (Lycopersicon esculentum Mill. cv Ohgata-fukujyu) was grown in water culture and in soil. The fruit harvested from the two cultures were compared for puncture resistance and thickness of the skin (epidermis) and puncture resistance of the flesh (outer wall of the pericarp). Puncture resistance and thickness of the skin were higher, while puncture resistance of the flesh was lower with higher mineral nutrient levels both in water culture and in soil. Puncture resistance of the flesh declined as fruit maturity advanced. Change in puncture resistance of the skin was small, while that of the flesh declined appreciably during 6 or 8 day's storage at 30℃ in the dark after harvest. These tendencies were more pronounced in soil-grown fruit. Thus, puncture resistances of the skin and the flesh which make up firmness of the fruit, were influenced by mineral nutrient level, fruit truss, fruit maturity and post-harvest storage. These items, however, were not to be characterized by the difference in growing media of water culture and soil.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00062275","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_20":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"00757373","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"寺林, 敏","creatorNameLang":"ja"},{"creatorName":"テラバヤシ, サトシ","creatorNameLang":"ja-Kana"},{"creatorName":"Terabayashi, Satoshi","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"藤原, 一哉","creatorNameLang":"ja"},{"creatorName":"フジワラ, カズヤ","creatorNameLang":"ja-Kana"},{"creatorName":"Fujiwara, Kazuya","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山下, 智史","creatorNameLang":"ja"},{"creatorName":"ヤマシタ, トモフミ","creatorNameLang":"ja-Kana"},{"creatorName":"Yamashita, Tomofumi","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"並木, 隆和","creatorNameLang":"ja"},{"creatorName":"ナミキ, タカカズ","creatorNameLang":"ja-Kana"},{"creatorName":"Namiki, Takakazu","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-20"}],"displaytype":"detail","filename":"KJ00000079126.pdf","filesize":[{"value":"409.7 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00000079126.pdf","url":"https://kpu.repo.nii.ac.jp/record/5127/files/KJ00000079126.pdf"},"version_id":"e0f62eff-f05f-4d6d-a2f9-520299999db6"}]},"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"}]},"item_title":"水耕トマトの果皮, 果肉の強度(農学)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"水耕トマトの果皮, 果肉の強度(農学)","subitem_title_language":"ja"}]},"item_type_id":"3","owner":"14","path":["429"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-02-20"},"publish_date":"2017-02-20","publish_status":"0","recid":"5127","relation_version_is_last":true,"title":["水耕トマトの果皮, 果肉の強度(農学)"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2024-03-07T06:50:30.285125+00:00"}