{"created":"2023-06-19T12:05:31.077922+00:00","id":376,"links":{},"metadata":{"_buckets":{"deposit":"3d849903-ceec-4900-becb-51dd97459bfc"},"_deposit":{"created_by":15,"id":"376","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"376"},"status":"published"},"_oai":{"id":"oai:u-nagano.repo.nii.ac.jp:00000376","sets":["6:31"]},"author_link":["970","870"],"item_7_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"8","bibliographicPageStart":"1","bibliographicVolumeNumber":"49","bibliographic_titles":[{"bibliographic_title":"長野県短期大学紀要"},{"bibliographic_title":"Journal of Nagano Prefectural College","bibliographic_titleLang":"en"}]}]},"item_7_description_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_description":"40002771526","subitem_description_type":"Other"}]},"item_7_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_7_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The changes of ascorbic acid content in vegetables and fruits during the low temperature storage investigated.\nThe results obtained were as follows.\n1） The contents of L-ascorbic acid in the subjects in this study were 69mg／100g for spinaph （season）, 18～22mg／100g for spinaph  (off－season）, 36～95mg／100g for komatsuna, 63～95mg／100g for sweet pepper and 138mg／100g for broccoli.\n2） When stored at room temperature the L－ascorbic acid contents of spinaph and komatsuna markedly decreased in 2 days, where. As both contents hardly changed in the case of low temperature storage.\n3） There was no significant change in L－ascorbic acid contents for sweet pepper and fruits stored at either room temperature or a low temperature.\n","subitem_description_type":"Abstract"}]},"item_7_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"長野県短期大学"}]},"item_7_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00179035","subitem_source_identifier_type":"NCID"}]},"item_7_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0286-1178","subitem_source_identifier_type":"ISSN"}]},"item_7_version_type_20":{"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":"箱山, 年子"},{"creatorName":"ハコヤマ, トシコ","creatorNameLang":"ja-Kana"},{"creatorName":"Hakoyama, Toshiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"870","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000240266485","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000240266485"}]},{"creatorNames":[{"creatorName":"荻原, 和夫"},{"creatorName":"オギワラ, カズオ","creatorNameLang":"ja-Kana"},{"creatorName":"Ogiwara, Kazuo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"970","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000008323586","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000008323586"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-09-30"}],"displaytype":"detail","filename":"kentan_kiyo-49-01.pdf","filesize":[{"value":"395.6 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kentan_kiyo-49-01","url":"https://u-nagano.repo.nii.ac.jp/record/376/files/kentan_kiyo-49-01.pdf"},"version_id":"b763b11b-9dfe-42fe-98f1-9616132074e1"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"L-ascorbic acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"low temprature storage","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"remain rate","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":"低温貯蔵による野菜並びに果実中のL-アスコルビン酸の変化について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"低温貯蔵による野菜並びに果実中のL-アスコルビン酸の変化について"},{"subitem_title":"Changes of ascorbic acid contents in vegetables and fruits during low temperature storage","subitem_title_language":"en"}]},"item_type_id":"7","owner":"15","path":["31"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-02-08"},"publish_date":"2014-02-08","publish_status":"0","recid":"376","relation_version_is_last":true,"title":["低温貯蔵による野菜並びに果実中のL-アスコルビン酸の変化について"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-12-19T06:42:08.185706+00:00"}