{"created":"2022-02-01T06:49:00.167087+00:00","id":2011544,"links":{},"metadata":{"_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":["1642838163960:1642838338003","1642838403551:1642838407312"]},"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":"© 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":"論文","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":"日本食品科学工学会"}]},"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","filename":"20_705.pdf","mimetype":"application/pdf","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"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2021-04-30"},"publish_date":"2021-04-30","publish_status":"0","recid":"2011544","relation_version_is_last":true,"title":["Changes in Sugar Content and Antioxidant Activity of Allium Vegetables by Salinity-stress"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-08-03T05:29:16.529463+00:00"}