コンニャクイモのキュアリング貯蔵における環境調節に関する研究

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タイトル別名
  • Studies on the Environmental Control for Curing Storage of Konjak Tubers
  • コンニャクイモ ノ キュアリング チョゾウ ニ オケル カンキョウ チョウセツ ニ カンスル ケンキュウ

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Study was conducted on the environmental conditions in the curing treatment for konjak tubers (Amorphophallus konjac K. Koch) in which development of soft rot bacteria (Erwina carotovora) was controlled by drying.<BR>1. For the purpose of curing, tubers inoculated with soft-rot bacteria were kept in an environment at 55-70%RH, 30℃ and with 0.5m/sec of ventilation air-flow for five days. These curing conditions resulted in wound cork formation that protected the tubers from rotting disease.<BR>2. Tubers inoculated with soft-rot bacteria were kept in an environment at 50-80% RH, 15℃ and 1-2m/sec of ventilation for 24h or less. The infected tubers treated by this method were cured and preserved from rotting disease.<BR>3. Two batches of freshly harvested konjak tubers were dried: the first only on the days of harvest and the other for a period of seven days. Both were then cured in an environment at 60-75% RH, 30℃, with less than 3% CO2 concentration and 1-2m/sec of ventilation for five days. Subsequently, they were stored in a high humidity environment (95-100% RH).<BR>This storage method prevented tubers from rot and reduced the weight loss of tubers during the storage period. Furthermore, high-quality konjak food can be produced from even the tubers which were stored for nine months. Seed tubers stored by this storage method brought better yield than normal.

収録刊行物

  • 農業気象

    農業気象 59 (3), 237-244, 2003

    日本農業気象学会

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