{"created":"2023-07-27T06:19:53.390170+00:00","id":905,"links":{},"metadata":{"_buckets":{"deposit":"c7c53260-f124-4729-b82f-3d5b483e4941"},"_deposit":{"created_by":3,"id":"905","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"905"},"status":"published"},"_oai":{"id":"oai:kanazawa-u.repo.nii.ac.jp:00000905","sets":["11:12:17"]},"author_link":["484","79013","286","4059","4060","92300","110058","110059"],"item_4_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-04-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"116","bibliographicPageStart":"109","bibliographicVolumeNumber":"55","bibliographic_titles":[{"bibliographic_title":"日本食品科学工学会誌 = = Journal of the Japanese Society for Food Science and Technology"}]}]},"item_4_creator_33":{"attribute_name":"著者別表示","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Terasawa, Naoko"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Imai, Nozomi"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Nosaka, Minami"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kujira, Yukio"}],"nameIdentifiers":[{},{}]}]},"item_4_description_21":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"果房段位，熟度，および根域制限による水ストレスがトマトの品質およびラジカル消去活性に及ぼす影響について調べ，以下の知見を得た． （1）制限区のトマト重量は対照区に比べて小さかった． （2）糖度，還元糖含有量，還元型アスコルビン酸含有量は，熟度の進行および果房段位の上昇に伴って増加する傾向にあった．またいずれも対照区より制限区の方が含有量が高かった．また，還元糖含有量はゼリーより果肉の方が，還元型アスコルビン酸量は果肉よりゼリーの方が高かった． （3）硝酸含有量は，熟度の進行に伴って減少し，果房段位の上昇に伴って増加する傾向にあった．また果肉では制限区より対照区の方が含有量が高かった． （4）滴定酸含量は，熟度の進行に伴って減少する傾向にあった．また果肉よりゼリーの方が酸含量が高かった． （5）ラジカル消去活性は，熟度の進行および果房段位の上昇に伴って上昇する傾向にあった．また対照区より制限区の方が活性が高かった．市販試料の活性は他の試料よりも低かった．The effects of position on the plant, ripening stage and water stress due to root-zone restriction on the quality and radical scavenging activity of tomato was investigated. The fresh weight of tomato fruit decreased due to root-zone restriction. Brix values and glucose, fructose and reduced ascorbic acid contents tended to increase gradually with progressive ripening stage and cluster order, and were higher in water-stressed than control fruit. The reducing sugar content of tomato pulp was greater than that of jelly, while the reduced ascorbic acid content of jelly was greater than that of pulp. Nitrogen content tended to decrease gradually with progressive ripening stage and increase with progressive cluster order, and was higher in the pulp of control than water-stressed fruit. Acidity tended to decrease gradually with progressive ripening stage. Radical scavenging activity of tomato fruit tended to increase gradually with progressive ripening stage and cluster order, was higher in jelly than pulp, and was higher in water-stressed than control fruit. In addition, the activity of a sample obtained from a market was lower than that of both control and water-stressed tomato.","subitem_description_type":"Abstract"}]},"item_4_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24517/00000893","subitem_identifier_reg_type":"JaLC"}]},"item_4_publisher_17":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本食品科学工学会 = Japanese Society for Food Science and Technology"}]},"item_4_relation_12":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.3136/nskkk.55.109","subitem_relation_type_select":"DOI"}}]},"item_4_relation_28":{"attribute_name":"関連URI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.jstage.jst.go.jp/browse/nskkk/-char/ja/","subitem_relation_type_select":"URI"}},{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.jsfst.or.jp/","subitem_relation_type_select":"URI"}}]},"item_4_rights_23":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Copyright © 2008 日本食品科学工学会 Japanese Society for Food Science and Technology"}]},"item_4_source_id_11":{"attribute_name":"NCID","attribute_value_mlt":[{"subitem_source_identifier":"AN10467499","subitem_source_identifier_type":"NCID"}]},"item_4_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1341-027X","subitem_source_identifier_type":"ISSN"}]},"item_4_version_type_25":{"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":"寺沢, なお子"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"今井, 希美"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"野阪, 皆水"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"鯨, 幸夫"}],"nameIdentifiers":[{},{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-10-02"}],"displaytype":"detail","filename":"ED-PR-KUJIRA-Y-109.pdf","filesize":[{"value":"801.8 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"ED-PR-KUJIRA-Y-109.pdf","url":"https://kanazawa-u.repo.nii.ac.jp/record/905/files/ED-PR-KUJIRA-Y-109.pdf"},"version_id":"c4bcca4c-fb97-4d95-a027-00f24bb175a7"}]},"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":"果房段位, 熟度および根域制限水ストレスがトマトの品質およびラジカル消去活性に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"果房段位, 熟度および根域制限水ストレスがトマトの品質およびラジカル消去活性に及ぼす影響"},{"subitem_title":"Effects of Position on the Plant, Ripening Stage and Water Stress Due to Root-zone Restriction on the Quality and Radical Scavenging Activity of Tomato","subitem_title_language":"en"}]},"item_type_id":"4","owner":"3","path":["17"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-10-02"},"publish_date":"2017-10-02","publish_status":"0","recid":"905","relation_version_is_last":true,"title":["果房段位, 熟度および根域制限水ストレスがトマトの品質およびラジカル消去活性に及ぼす影響"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-07-27T10:05:00.358441+00:00"}