アリルイソチオシアネート蒸気を用いた豆類もやしの病害軽減化  [in Japanese] Inhibition of Bean Sprout Pathogenic Fungi Growth Using Allylisothiocyanate Vapor  [in Japanese]

Access this Article

Search this Article

Author(s)

Abstract

豆類もやしの病害軽減化を目的として,アリルイソチオシアネート(以下,AIT)蒸気による原料豆の殺菌方法を検討し,以下の点を明らかにした. <BR>(1) 緑豆もやしの栽培過程での胚軸部の生長におよぼすAITの濃度・処理時間の関係を検討した結果,濃度と時間の積による処理量が胚軸部の生長に影響を与えるが,600ppm×hr処理以下では生長を妨げないことが認められた. <BR>(2) AIT 20ppm/RH 100%/24hr気相処理では,緑豆もやしおよびブラックマッペもやしの生長を妨げずに<I>C. gloeosporioides, A. alternata, F. oxysporum</I>による病害発生の抑制が可能となった. <BR>(3) 塩素処理での抑制が不可能な病害発生は,AITにより抑制可能となるが,塩素処理で抑制可能となる病害は,AIT単独では抑制が不可能となることから,両者の併用処理がより有効であることが示唆された.

Pathogenic fungi contaminating bean sprout seeds (mung bean, black mappe) cause putrefaction to bean sprouts. Sterilization treatment should be done safely because it is usually consumed within 10 days after the treatment. We tried sterilization of bean sprout seeds using allylisothiocyanate (AIT), the food additive and the main flavoring component of Wasabi (Japanese horseradish) and mustard. We showed the following three things. (1) Growth of mung been sprouts was affected by dose of AIT, the product concentration multiplied by exposure time. It was showed that less than 600ppm·hr of AIT dose does not inhibit bean sprouts growth. (2) AIT exposure under 20ppm/RH 100% for 24hr inhibited damage caused by <I>C. gloeosporioides, A. alternata</I> and <I>F. oxysporum</I> with no influence on bean sprouts growth. (3) It is desirable to use chloride treatment and AIT treatment together. AIT treatment could inhibit chloride resistant disease, but AIT treatment alone was not successful for some disease for which chloride treatment was effective.

Journal

  • Nippon Shokuhin Kagaku Kogaku Kaishi

    Nippon Shokuhin Kagaku Kogaku Kaishi 49(6), 388-394, 2002-06-15

    Japanese Society for Food Science and Technology

References:  10

Cited by:  1

Codes

  • NII Article ID (NAID)
    10008560170
  • NII NACSIS-CAT ID (NCID)
    AN10467499
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    1341027X
  • NDL Article ID
    6187374
  • NDL Source Classification
    ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-126
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
Page Top