Influence of Cultivation and Storage Conditions on the Quality of the New Breed Yam 'Kitanebari'

DOI Web Site
  • NAKAZAWA Yozo
    Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture
  • HIRAI Goh
    Tokachi Agricultural Experiment Station, Hokkaido Research Organization
  • TABERI Katsuhiro
    Ornamental Plants and Vegetables Research Center, Hokkaido Research Organization
  • YAMAZAKI Masao
    Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture
  • SATO Hiroaki
    Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture

Bibliographic Information

Other Title
  • 新品種やまのいも‘きたねばり’の品質に及ぼす栽培条件ならびに貯蔵期間の影響

Abstract

<p>　We performed a detailed examination of how the quality of 'Kitanebari' varies depending on cultivation and storage conditions. The moisture content and viscosity were significantly lower and higher, respectively, in 'Kitanebari' than in Nagaimo. The differences in nitrogen levels in the fertilizer did not affect its moisture content and viscosity. As the nitrogen levels in the fertilizer increased, the polyphenol (PP) contents decreased. The polyphenol oxidase (PPO) activity showed an interaction between varieties and fertilizer nitrogen level. The PPO activity tended to be higher in 'Kitanebari' than in Nagaimo, and it increased with increasing fertilizer nitrogen levels. Nagaimo was more prone to browning when the fertilizer nitrogen levels increased. Excising the vine at an early stage tended to increase water content and decrease viscosity, suggesting that it became an immature rhizosphere. We demonstrated that early removal of vines significantly increased PPO activity and browning. However, harvest time did not affect moisture and viscosity. Changing the harvest time from fall to spring significantly increased PP content and PPO activity. In addition, when changing the harvest from fall to spring, Nagaimo became markedly brown. The storage period did not affect moisture and viscosity, but PP and PPO content significantly increased with storage. Thus, as the duration of storage increased, browning progressed. The degree of browning in 'Kitanebari' was slower than that in Nagaimo.</p>

Journal

  • Food Preservation Science

    Food Preservation Science 44 (4), 189-195, 2018

    Japan Association of Food Preservation Scientists

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