{"created":"2023-05-15T13:53:40.418340+00:00","id":9393,"links":{},"metadata":{"_buckets":{"deposit":"e30e90c0-23df-43e9-9f36-d15f4366b213"},"_deposit":{"created_by":1,"id":"9393","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"9393"},"status":"published"},"_oai":{"id":"oai:omu.repo.nii.ac.jp:00009393","sets":["1549:1661:1662:1678:1703","2062:130"]},"author_link":["22538"],"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1981-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"66","bibliographicPageStart":"61","bibliographicVolumeNumber":"33","bibliographic_titles":[{"bibliographic_title":"Bulletin of the University of Osaka Prefecture. Ser. B, Agriculture and biology"}]}]},"item_2_description_16":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"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.","subitem_description_type":"Abstract"}]},"item_2_description_6":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"Bulletin of the University of Osaka Prefecture. Ser. B, Agriculture and biology. 1981, 33, p.61-66","subitem_description_type":"Other"}]},"item_2_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24729/00009386","subitem_identifier_reg_type":"JaLC"}]},"item_2_publisher_34":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"University of Osaka Prefecture"}]},"item_2_source_id_10":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA00106812","subitem_source_identifier_type":"NCID"}]},"item_2_version_type_17":{"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":"MURASE, Haruhiko"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-07-31"}],"displaytype":"detail","filename":"KJ00004361031.pdf","filesize":[{"value":"301.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004361031.pdf","url":"https://omu.repo.nii.ac.jp/record/9393/files/KJ00004361031.pdf"},"version_id":"8136fc72-a5f9-4698-a122-5eb8d29f5893"}]},"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":"Fruit Water Potential Change Related to Tomato Fruit Cracking","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Fruit Water Potential Change Related to Tomato Fruit Cracking"}]},"item_type_id":"2","owner":"1","path":["130","1703"],"pubdate":{"attribute_name":"公開日","attribute_value":"2009-08-25"},"publish_date":"2009-08-25","publish_status":"0","recid":"9393","relation_version_is_last":true,"title":["Fruit Water Potential Change Related to Tomato Fruit Cracking"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-05-15T17:19:46.354062+00:00"}