{"created":"2023-06-20T15:14:28.083114+00:00","id":1386,"links":{},"metadata":{"_buckets":{"deposit":"65250b3b-df75-4d7d-a361-01d240d0e506"},"_deposit":{"created_by":12,"id":"1386","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"1386"},"status":"published"},"_oai":{"id":"oai:komajo.repo.nii.ac.jp:00001386","sets":["1:95:98"]},"author_link":["2468","2467"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-12-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"6","bibliographicPageStart":"1","bibliographic_titles":[{}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Compositional characteristics of commercially available currant tomato fruits were evaluated. The currant tomato fruits had significantly higher Brix level than ‘Momotaro’ and ‘Aiko’ fruits, the most common commercially available tomato and mini-tomato, respectively. Fruits of the currant tomato contained 58.4 mg/100g fresh weight （F.W.） ascorbic acid, indicating that they are excellent dietary source of vitamin C. Moreover, these fruits contained 7.64 mg/100g F.W. lycopene and 998 μg/100g F.W. β-carotene. These results indicate that the currant tomato\nis a richer dietary source of these carotenoids than ‘Momotaro’ fruit.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.18998/00001358","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"駒沢女子（短期）大学　学長　光田督良"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2434-7574","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"西山, 一朗"},{"creatorName":"ニシヤマ, イチロウ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"NISHIYAMA, Ichiro","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-03-06"}],"displaytype":"detail","filename":"西山一朗.pdf","filesize":[{"value":"588.2 kB"}],"format":"application/pdf","license_note":"Copyright(c)2020 by KOMAZAWA WOMEN'S UNIVERSITY","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文PDF","url":"https://komajo.repo.nii.ac.jp/record/1386/files/西山一朗.pdf"},"version_id":"2261ecfa-385f-4010-930e-9f6355ec73e9"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"トマト","subitem_subject_scheme":"Other"},{"subitem_subject":"マイクロトマト","subitem_subject_scheme":"Other"},{"subitem_subject":"アスコルビン酸","subitem_subject_scheme":"Other"},{"subitem_subject":"リコペン","subitem_subject_scheme":"Other"},{"subitem_subject":"β-カロテン","subitem_subject_scheme":"Other"},{"subitem_subject":"カロテノイド","subitem_subject_scheme":"Other"},{"subitem_subject":"Tomato","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Currant tomato","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Ascorbic acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Lycopene","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"β-Carotene","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Carotenoid","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"‘マイクロトマト’ 果実の成分特性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"‘マイクロトマト’ 果実の成分特性"},{"subitem_title":"Compositional characteristics of currant tomato fruits.","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"12","path":["98"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-03-06"},"publish_date":"2020-03-06","publish_status":"0","recid":"1386","relation_version_is_last":true,"title":["‘マイクロトマト’ 果実の成分特性"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2023-06-20T15:26:41.058451+00:00"}