トマトの食感をデザインする：食感とペクチンの変動要因の解明と予測モデルの開発

• Project/Area Number: 25K02132
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 41040:Agricultural environmental engineering and agricultural information engineering-related
• Research Institution: University of Miyazaki
• Principal Investigator: 圖師 一文 宮崎大学, 農学部, 教授 (50435377)
• Project Period (FY): 2025-04-01 – 2029-03-31
• Project Status: Adopted (Fiscal Year 2025)
• Budget Amount: ¥18,720,000 (Direct Cost: ¥14,400,000、Indirect Cost: ¥4,320,000); Fiscal Year 2028: ¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000); Fiscal Year 2027: ¥3,510,000 (Direct Cost: ¥2,700,000、Indirect Cost: ¥810,000); Fiscal Year 2026: ¥3,250,000 (Direct Cost: ¥2,500,000、Indirect Cost: ¥750,000); Fiscal Year 2025: ¥9,360,000 (Direct Cost: ¥7,200,000、Indirect Cost: ¥2,160,000)