玉葱の貯蔵性に関する研究(第1報)
球の特性と貯蔵中の萌芽との関係
1957 年 26 巻 2 号 p. 129-136
詳細
1957 年 26 巻 2 号 p. 129-136
This studies were made to determine the rela-tionships between the characters of onion bulbs, especially size, shape, condition of neck or soluble solids content, and their sprouting during the storage period. Experiments were carried out during 1951_??_1954 and the variety used was “Sapporo-ki” onion that was widely distributed in Hokkaido.
The results may be summarized as follows:
1. In the case of the same variety cultivated and stored by the same method, the amount of sprouting during storage was scarcely related to the size of the bulbs (Table 1, 2).
2. The amount of sprouting was considered to be connected with the shape of bulbs; for the .standard, round type of this variety, total losses which were caused by sprouting and decay were always lowest (Table 3, 4, 5).
3. There was a tendency for bulbs having a relatively good solid flesh with firm necks to be less susceptible to sprouting and shrinkage during storage than those with relatively soft flesh or necks (Table 6).
4. Total soluble solids were determined at this trials by the hand sugar refractometer as a method for rapid determination.
There appeared to be a positive high significant correlation (r=+0.653:D. F.=24) between soluble solids and dry matter content, and soluble solids' appeared to increase from top to base of bulb, and from outer to inner scales (Table 7, 8).
5. There appeared to be a negative, high signi-ficant correlation between soluble solids content and the amount of sprouting during storage (Table 9). And soluble solids content was found to be close-ly related to total sugar content, with special reference to reducing sugar, or soluble nitrogen content (Table 7, 8).
6. With the sprouting of bulbs, the content of sugar, nitrogen or dry matter components were observed to transfer gradually from top to base and to decrease very much in the outer or inner than middle scales. And soluble solids content in each part of the bulbs decreased in parallel with the tendency to be shown in each part for non-sprouting period (Fig. 2, 3, 4; Table 10).
7. Observations in this experiments have indi-cated that it appears to be possible to some extent to estimate the general level of sprouting during storage, by determining soluble solids content by the hand sugar refractometer at harvest time, on the condition of same variety under same cultural management.
