{"_buckets": {"deposit": "f0747cd4-cf2e-465b-8ae5-8fdce2ff639a"}, "_deposit": {"id": "2011544", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2011544"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02011544", "sets": ["1642838338003", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "Changes in Sugar Content and Antioxidant Activity of Allium Vegetables by Salinity-stress", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "Arakaki, Mika", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Takahashi, Makoto", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Hossain, Md. Amzad", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Wada, Koji", "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_1617186499011": {"attribute_name": "Rights", "attribute_value_mlt": [{"subitem_1522650717957": "ja", "subitem_1522651041219": "\u00a9 2014, Japanese Society for Food Science and Technology"}]}, "item_1617186609386": {"attribute_name": "Subject", "attribute_value_mlt": [{"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "Allium vegetable"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "salinity-stress"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "seawater"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "sugar content"}, {"subitem_1522299896455": "en", "subitem_1522300014469": "Other", "subitem_1523261968819": "antioxidant activity"}]}, "item_1617186626617": {"attribute_name": "Description", "attribute_value_mlt": [{"subitem_description": "Three Allium vegetables, Welsh onion from Okinawa, and Wakegi from Okinawa and Nagasaki were subjected to salinity-stress using seawater. The K^+ /Na^+  ratio of the three Allium vegetables clearly decreased; however, there was no significant effect on growth parameters. Of the three Allium vegetables, 10% seawater treatment of Welsh onion and Wakegi from Nagasaki clearly enhanced both the sugar content and antioxidant activity. Therefore, seawater treatment may be potentially useful for the development of value-added Allium vegetables, enhancing the palatability and food functionality.", "subitem_description_type": "Other"}, {"subitem_description": "\u8ad6\u6587", "subitem_description_type": "Other"}]}, "item_1617186643794": {"attribute_name": "Publisher", "attribute_value_mlt": [{"subitem_1522300295150": "en", "subitem_1522300316516": "Japanese Society for Food Science and Technology"}, {"subitem_1522300295150": "ja", "subitem_1522300316516": "\u65e5\u672c\u98df\u54c1\u79d1\u5b66\u5de5\u5b66\u4f1a"}]}, "item_1617186702042": {"attribute_name": "Language", "attribute_value_mlt": [{"subitem_1551255818386": "eng"}]}, "item_1617186783814": {"attribute_name": "Identifier", "attribute_value_mlt": [{"subitem_identifier_type": "HDL", "subitem_identifier_uri": "http://hdl.handle.net/20.500.12000/48407"}]}, "item_1617186920753": {"attribute_name": "Source Identifier", "attribute_value_mlt": [{"subitem_1522646500366": "ISSN", "subitem_1522646572813": "1881-3984"}, {"subitem_1522646500366": "ISSN", "subitem_1522646572813": "1344-6606"}]}, "item_1617186941041": {"attribute_name": "Source Title", "attribute_value_mlt": [{"subitem_1522650068558": "en", "subitem_1522650091861": "Food Science and Technology Research"}]}, "item_1617187056579": {"attribute_name": "Bibliographic Information", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2014", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "3", "bibliographicPageEnd": "710", "bibliographicPageStart": "705", "bibliographicVolumeNumber": "20"}]}, "item_1617258105262": {"attribute_name": "Resource Type", "attribute_value_mlt": [{"resourcetype": "journal article", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_1617265215918": {"attribute_name": "Version Type", "attribute_value_mlt": [{"subitem_1522305645492": "VoR", "subitem_1600292170262": "http://purl.org/coar/version/c_970fb48d4fbd8a85"}]}, "item_1617353299429": {"attribute_name": "Relation", "attribute_value_mlt": [{"subitem_1522306287251": {"subitem_1522306382014": "DOI", "subitem_1522306436033": "https://doi.org/10.3136/fstr.20.705"}}, {"subitem_1522306287251": {"subitem_1522306382014": "DOI", "subitem_1522306436033": "https://doi.org/10.3136/fstr.20.705"}}]}, "item_1617605131499": {"attribute_name": "File", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "download_preview_message": "", "file_order": 0, "filename": "20_705.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2011544/files/20_705.pdf"}, "version_id": "91cadfc3-1953-4fd8-a794-f920ef74d046"}]}, "item_title": "Changes in Sugar Content and Antioxidant Activity of Allium Vegetables by Salinity-stress", "item_type_id": "15", "owner": "1", "path": ["1642838338003", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/48407", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2021-04-30"}, "publish_date": "2021-04-30", "publish_status": "0", "recid": "2011544", "relation": {}, "relation_version_is_last": true, "title": ["Changes in Sugar Content and Antioxidant Activity of Allium Vegetables by Salinity-stress"], "weko_shared_id": -1}