{"created":"2021-03-01T06:40:06.909640+00:00","id":33685,"links":{},"metadata":{"_buckets":{"deposit":"2f80cf6e-72c5-46c7-a728-19edfc6c215b"},"_deposit":{"id":"33685","owners":[],"pid":{"revision_id":0,"type":"depid","value":"33685"},"status":"published"},"_oai":{"id":"oai:niigata-u.repo.nii.ac.jp:00033685","sets":["453:456","485:872:1583:1987"]},"item_7_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"ポット栽培レタスにおける醤油粕の施肥効果"}]},"item_7_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-02","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"22","bibliographicPageStart":"13","bibliographicVolumeNumber":"72","bibliographic_titles":[{"bibliographic_title":"新潟大学農学部研究報告 "},{"bibliographic_title":"Bulletin of the Faculty of Agriculture","bibliographic_titleLang":"en"}]}]},"item_7_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Soy sauce is a traditional seasoning from ancient ages in Japan.\nSoy sauce is a fermentation product from soybean seeds and wheat with a high concentration of salt, and the liquid soy sauce is filtered by cloth, and the residual waste of the filtration is called soy sauce cake. Soy sauce cake contains a high concentration of protein, so it is good for animal feeds and fertilizers. However, soy sauce cake contains about 13% of salt (NaCl), so the application of a high amount of soy sauce cake may induce salt stress in crops and salt accumulation in the field. The chemical composition of soy sauce cake contained about 4% of N, 2% of P2O5, and 1% of K2O based on dry weight, respectively. By washing the cake, the P, K, and Mg concentrations were significantly decreased in the desalted cake, although the N was not washed out. The Na in the original cake was almost completely removed by washing. Pot experiments have been done for evaluating the effect of soy sauce cake on the growth of sunny lettuce (Lactuca sativa var. crispa) plants. In the first experiment, lettuce plant was grown in the sandy soil (about 3 L) with 0, 5, 25, 50, and 100 g of soy sauce cake in a 1/5000 a plastic pot, with 1-watering or 2-watering per day. The growth of the shoot and roots by 1-watering per day was increased by application of 5 g and 25 g of soy sauce cake but decreased with 50 g and 100 g of cake. The N concentrations and the nitrate concentrations of the shoot increased from 0 to 25 g of cake so the N may be provided by the decomposition of soy sauce cake. However, the concentration of Na was proportionally higher in the shoots to the application rates of soy sauce cake. It was 60 mgNa/g DW with 100 g cake was added. In the second experiment, a similar pot experiment was conducted to compare the application of 0, 5, 25, 50, and 100 g soy sauce cake or desalted soy sauce cake. We expected that the application of desalted soy sauce cake may give more effective than the original soy sauce cake due to the lack of salinity stress. However, the growth of lettuce was more severely depressed by the addition of desalted cake compared with the original cake. As the application rates of soy sauce cake increased, the water content in the surface soil increased. The poor growth of lettuce with desalted cake may be due to the excess water stress, which represses respiration and nutrient absorption of the roots.","subitem_description_type":"Abstract"},{"subitem_description":"　醤油は古来から日本の伝統的な調味料として使われている。醤油は、ダイズと小麦を高塩濃度で発酵させて製造され、液体の醤油は布でろ過して得られる。ろ過残渣は、醤油粕と呼ばれる。\n　醤油粕は、高濃度のタンパク質を含み、成分元素として、N 4%、P2O5 2%、K2O 1% 程度を含み、家畜の餌や肥料として適している。しかしながら、塩濃度が高いため、使用には注意が必要である。肥料として施用する際には、作物の塩類ストレスや圃場の塩類集積に注意が必要である。\n　塩分を除去するために、醤油粕を水洗したしたところ、塩分はほぼ完全に除去された。また、脱塩醤油粕ともとの醤油粕は、窒素濃度はほぼ変わらなかったが、P、K、Mg 濃度が半分以下に減少した。\n　乾燥した醤油粕0、5、25、50、または100g を約3L の砂丘地土壌と混合して、1/5000a ポットに詰めてレタスの栽培試験を行った。最初の実験では、毎日朝だけ灌水する灌水１回区と、朝夕灌水する灌水２回区を設けた。灌水１回区では、醤油粕を5g または25g を施用した区で対照区（醤油粕0g）よりも倍近く生育が促進された。しかしながら、50g、100g 区では対照区よりも生育が抑制された。灌水２回区では、除塩効果により、元の醤油粕よりも生育促進効果が期待されたが、逆に、生育促進効果は低かった。灌水１回区の乾燥粉末中の元素濃度を調べたところ、茎葉部の窒素濃度は、醤油粕5g と25g 施用で増加したが、50g、100g の施用では、それ以上増加しなかった。また、地上部の硝酸濃度も25g 区で最大値を示したことから、醤油粕の分解により生じた窒素がレタスに吸収されていることを示した。一方、醤油粕の施用量が増すにつれて、茎葉部のNa 濃度は上昇し、100g 施用区では、乾物重あたり60 mg/gDW と高濃度に集積した。\n　第二の実験では、元の醤油粕粉末と、除塩醤油粕の施用効果を比べた。除塩醤油粕はナトリウムをほとんど含まないため、塩類ストレスが回避され、より効果が高いと期待されたが、むしろ、レタスの生育は抑制された。醤油粕の添加量が増えるにつれて、ポット表土の水分含有率が増加したため、本試験では、醤油粕や脱塩醤油粕を添加したポットは湿害による根の呼吸や養分吸収の阻害または、有機酸の蓄積の害を受けた可能性がある。","subitem_description_type":"Abstract"}]},"item_7_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"52","nameIdentifierScheme":"WEKO"}],"names":[{"name":"大山, 卓爾"}]},{"nameIdentifiers":[{"nameIdentifier":"39419","nameIdentifierScheme":"WEKO"}],"names":[{"name":"藤井, 邦彦"}]},{"nameIdentifiers":[{"nameIdentifier":"177674","nameIdentifierScheme":"WEKO"}],"names":[{"name":"大塚, 岳"}]},{"nameIdentifiers":[{"nameIdentifier":"38579","nameIdentifierScheme":"WEKO"}],"names":[{"name":"末吉, 邦"}]},{"nameIdentifiers":[{"nameIdentifier":"37926","nameIdentifierScheme":"WEKO"}],"names":[{"name":"大竹, 憲邦"}]}]},"item_7_publisher_7":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"新潟大学農学部"}]},"item_7_select_19":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"publisher"}]},"item_7_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00183393","subitem_source_identifier_type":"NCID"}]},"item_7_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03858634 ","subitem_source_identifier_type":"ISSN"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","displaytype":"detail","filename":"72_13-22.pdf","filesize":[{"value":"2.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"url":"https://niigata-u.repo.nii.ac.jp/record/33685/files/72_13-22.pdf"},"version_id":"b497183d-8d18-45d6-88b3-811b42270e1a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Soy sauce cake","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Lettus","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Ferilizer","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Growth","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"The effect of application of soy sauce cake on lettuce plants cultivated in a pot.","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"The effect of application of soy sauce cake on lettuce plants cultivated in a pot."},{"subitem_title":"The effect of application of soy sauce cake on lettuce plants cultivated in a pot.","subitem_title_language":"en"}]},"item_type_id":"7","owner":"1","path":["456","1987"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-04-02"},"publish_date":"2020-04-02","publish_status":"0","recid":"33685","relation_version_is_last":true,"title":["The effect of application of soy sauce cake on lettuce plants cultivated in a pot."],"weko_creator_id":"1","weko_shared_id":2},"updated":"2022-12-15T04:03:59.986758+00:00"}