{"_buckets": {"deposit": "8a642257-223e-47b1-ac7c-6507102bb61f"}, "_deposit": {"id": "2008644", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2008644"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02008644", "sets": ["1642837929527", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "\u65bd\u80a5\u91cf\u306e\u9055\u3044\u304c\u30c8\u30de\u30c8\u679c\u5b9f\u306e\u7cd6\u5ea6\u3001\u786c\u5ea6\u304a\u3088\u3073\u53ce\u91cf\u306b\u53ca\u307c\u3059\u5f71\u97ff", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Effects of moisture level of pumice sand on sugar content, firmness and yield of tomato fruit", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "\u65b0\u57a3, \u7f8e\u9999", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u6cb3\u91ce, \u96c5\u5fd7", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u524d\u7576, \u6b63\u7bc4", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u8d64\u5dba, \u5149", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Arakaki, Mika", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Kawano, Masashi", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Maetou, Masanori", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Akamine, Hikaru", "creatorNameLang": "en"}]}]}, "item_1617186476635": {"attribute_name": "Access Rights", "attribute_value_mlt": [{"subitem_1522299639480": "open access", "subitem_1600958577026": "http://purl.org/coar/access_right/c_abf2"}]}, "item_1617186609386": {"attribute_name": "Subject", "attribute_value_mlt": [{"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "\u30c8\u30de\u30c8"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "\u30d1\u30df\u30b9\u30b5\u30f3\u30c9"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "\u679c\u91cd"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "\u7cd6\u5ea6"}, {"subitem_1522299896455": "ja", "subitem_1522300014469": "Other", "subitem_1523261968819": "\u786c\u5ea6"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "tomato"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "pumice sand"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "fresh weight"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "sugar content"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "firmness"}]}, "item_1617186626617": {"attribute_name": "Description", "attribute_value_mlt": [{"subitem_description": "The effects of moisture level on the fresh weight, sugar content and firmness of tomato fruit were examined using pumice sand. Tomato plants were irrigated at three moisture levels (pF 1.5, pF 2.0, pF 2.2~2.3). The fresh weight of tomato fruit decreased, but the sugar content increased as the pF value increased. The firmness of tomato fruit tended to increase slightly at pF 2.2-2.3, however, the values were statistically similar among the three conditions. Under pF 2.0, the fresh weight of tomato fruit was about 25 g, and the sugar content was 7~8% through the experiment period. 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