ナガイモの貯蔵に関する研究　（第２報）　大型貯蔵施設内で貯蔵中の品質変化

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タイトル別名
  • Studies on the Storage of Chinese Yam cv. "Nagaimo". (Part 2). Changes in Quality of Chinese Yam Stored in a Commercial Warehouse.
  • ナガイモ ノ チョゾウ ニ カンスル ケンキュウ 2 オオガタ チョゾウ シセ
  • Changes in Quality of Chinese Yam Stored in a Commercial Warehouse
  • 大型貯蔵施設内で貯蔵中の品質変化

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Chinse Yams were stored in a commercial warehouse (9×11×5m) from November of 1986 to April of 1987 and the changes in quality of the yams were investigated throughout the storage period. The surface of the yams showed a gradual yellowing after about 58 days of storage. Both glucose and fructose contents increased markedly, which resulted in an increase in sweetness of the yams. Moreover, the viscosity of the ground solution of the yams decreased during storage. A significant linear relationship between the viscosity of the yams during storage and the temperature at the center of the yams was observed at the 5% level. Conseqently, the viscosity could be expressed as a function of the temperature.

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