不同貯藏溫度對山藥鮮重及品質之影響

Weight and Quality Changes of Yam Tubers as Influenced by Storage Temperatures

黃鵬(Peng Hwang)

《花蓮區農業改良場研究彙報》 8期 (1992/05) Pp. 11-12

摘要

茨城及千里達品種之山藥塊莖，貯藏於10、15、20℃下164天，調查其重量變異，萌芽率及寒害發生情形。結果顯示降低貯藏溫度可顯著地減輕失重現象。在較低的溫度下，可延遲千里達山藥的萌芽。原產於溫帶地區的茨城品種，貯藏在10℃經164天後，仍可保持良好的外觀及質地，而原產於熱帶及亞熱帶的千里達品種，因在10℃下會造成嚴重的寒害，而建議15℃為貯藏適溫。

關鍵字

山藥 ； 品種 ； 塊莖 ； 溫度 ； 貯藏 ； 寒害

並列摘要

Tubers of cultivars Tsu-Cheng and Coconut-Lisbon had been stored at 10, 15, and 20℃ for 164 days. Less weight loss was found as storage temperature decreased. Lower storage temperatures delayed sprouting in 'Coconut-Lisbon' yam. Cultivar Tsu-Cheng, originated in temperate zone, could remain hard and firm with good appearance after 164 days at 10℃; however, for 'Coconut-Lisbon', originated in the tropics and subtropics, the best storage temperature was recommended at 15℃ due to the chilling injury at 10℃.

並列關鍵字

Yam ； Cultivar ； Tuber ； Storage ； Temperature ； Chilling injury