不同山藥(Dioscorea alate L.)品系塊莖之貯藏研究

Studies on the Tuber Storage of Three Yam (Dioscorea alata L.) Genotypes

王昭月(J. Y. Wang) ； 劉新裕(S. Y. Liu)

《中華農業研究》 41卷2期 (1992/06) Pp. 159-168

https://doi.org/10.29951/JARC.199206.0004

摘要

利用網袋在14℃裹恒溫貯藏山藥之塊莖，山藥台農1號及巴西品系二種白肉山藥塊莖在第14~23週萌芽，明顯較17℃值溫貯放者延後5~6週，其貯藏壽命雖可達34週，但塊莖肉部之腐爛率高達33%，損失頗大；紅肉山藥埔里地方品系(70R-01)貯放於14℃下雖不萌芽，但至27週即有寒害發生。於17℃值溫貯藏時二種白肉山藥塊莖至25週時薯塊仍完整良好,70R-01於17℃下雖在11至18週期間萌芽，但萌芽率僅10%，且可繼續貯藏至26週。而室溫貯藏下三種山藥塊莖皆在第4~9週萌芽，至13週芽條長度在15cm以上，已失去經濟商品利用價值，貯藏壽命結束。故參試山藥三品（種）系較適宜之安全貯藏溫度應為17℃(RH60~70%)
貯藏期間塊莖之失重率以恆溫14℃或17℃較室溫貯藏為小，其中17℃下山藥台農1號及巴西二品（種）系經25週貯藏之失重率分別為26.6%及27.5%，而70R-01由於表皮較薄，失重率高達37,1%。
利用17℃環境及網袋貯存山藥塊莖，可顯著延後山藥塊莖之開始萌芽期及全部萌芽期，又可抑制萌芽數目及芽之繼續生長，確有延長貯藏壽命之效果。
於17℃貯存26週後，山藥台農1號塊莖之含水率及澱粉含量分別明顯下降達12.25%及4.07%巴西品系塊莖之含水率及粗蛋白含量則明顯高於山藥台農1號；此外，二種白肉山藥塊莖之粘度值於17℃貯放26週後均明顯較山藥台農1號之新鮮塊莖為高，且塊莖肉質之純白度亦未稍減。

關鍵字

山藥 ； 癒傷 ； 貯藏 ； 溫度 ； 容器 ； 品質

並列摘要

The effect of temperature on the tuber storage life and quality of three Yam lines was investigated. Experimental results indicated that for the two white-flesh genotypes, Tainung No. 1 and Brazilian Yam, stored at 14℃ in netted bags, tuber sprouting occurred at 14-23 weeks after storage, or 5-6 weeks later as compared with the storage treatment of 17℃. The rotting rate could reach 33% if storage at 14℃ was prolonged to 34 weeks. For the red-flesh genotype 70R-01, no sprouting was recorded when stored at 14℃, however, severe chilling injury occurred after 27 weeks in storage, When storage temperature was elevated to 17℃, both Tainung No.1 and Brazilian Yam remained unsprouted after 25 weeks. Tubers of the line 70R-01 could also be stored for 26 weeks without significant decrease in quality and economic value although a 10% sprouting rate was observed between 11 and 18 weeks in storage. All the three genotypes showed sprouting between the 4th and 9th weeks if stored at room temperature, with marked decrease in economic value at the 13th week. It is therefore recommended that the appropriate storage temperature for the three Yam genotypes is 17℃.
The weight lose percentage of stored tubers was lower at 14 or 17℃ than that at room temperature. The weight loss percentages were 26.6 and 27.5%, respectively, for Tainung No. 1 and Brazilian yam after 26 weeks in storage at 17℃. The value was 37.1% for 70R-01 due to its thinner skin as compared to the other two genotypes. After 26 weeks of storage at 17℃, decreases in contents of water and starch in tubers of Tainung No.1 were, respectively, 12.25 and 4.07%. Brazilian yam had higher contents of water and crude protein than Tainung No.1 after storage under the same condition. For tubers of the two white-flesh genotypes, storage for 26 weeks at 17℃ resulte1 in higher viscosity while the meat color remained unchanged. In conclusion, both the storage life and quality of yam tubers could be maintained at 17℃. It is therefore suggested as an ideal storage method for commercial purpose.

並列關鍵字

Yam ； Curing ； Storage ； Temperature ； Coutainer ； Quality