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Fruit Water Potential Change Related to Tomato Fruit Cracking
https://doi.org/10.24729/00009386
https://doi.org/10.24729/0000938636bd6166-9fc2-45af-95bf-b5896bccf1b3
名前 / ファイル | ライセンス | アクション |
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KJ00004361031.pdf (301.1 kB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2009-08-25 | |||||
タイトル | ||||||
タイトル | Fruit Water Potential Change Related to Tomato Fruit Cracking | |||||
言語 | ||||||
言語 | eng | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
ID登録 | ||||||
ID登録 | 10.24729/00009386 | |||||
ID登録タイプ | JaLC | |||||
著者 |
MURASE, Haruhiko
× MURASE, Haruhiko |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Fruit water potential change of tomato in a simulated cracking process was measured using a commercial psychrometer (L-51: Wescor Inc., Logan, Utah U. S. A.). The principle of vacuum immersion technique was applied to induce cracking of detached tomato fruits. Temperature at a measuring point was kept constant in order to eliminate possible error in water potential measurement due to the temperature drift. It was found that the fruit water potential increase is two bars at crack occurrence of tomato epidermis. | |||||
引用 | ||||||
内容記述タイプ | Other | |||||
内容記述 | Bulletin of the University of Osaka Prefecture. Ser. B, Agriculture and biology. 1981, 33, p.61-66 | |||||
書誌情報 |
Bulletin of the University of Osaka Prefecture. Ser. B, Agriculture and biology 巻 33, p. 61-66, 発行日 1981-03-31 |
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書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA00106812 | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
出版者 | ||||||
出版者 | University of Osaka Prefecture |