福岡県農業総合試験場研究報告14（1995） pp 99 - 103
低温およびフィルム包装を用いたヤマノイモの貯蔵技術
茨木俊行・池田浩暢
貯蔵温度，収穫時期および包装フィルムがヤマノイモの鮮度に及ぼす影響を調査した。
@ヤマノイモの切り口に蜜ろうを塗布すると切断面からのカビの発生を抑制できた。 A貯蔵温度が低いほど（１℃以上の温度）ヤマノイモの呼吸速度は抑制された。また，低温ほどカビの発生や減量率が抑制されたため鮮度が長く保持された。 B収穫時期が遅いほど貯蔵後の品質は良かった。 Cポリプロピレン（以後ＯＰＰ）フィルムでヤマノイモを包装した場合，減量を抑制でき，鮮度を長く保つことができた。密封包装した場合，フィルム内の酸素濃度は６．７〜７．８％，二酸化炭素濃度は４．１〜５．６％で平衡に達した。この結果は，同一条件下でコンピュータを用いてシミュレートした結果と良く一致した。以上から，２月に収穫したヤマノイモをＯＰＰフィルムで包装し，０℃の低温庫中で貯蔵すると１１月まで鮮度が保持された。貯蔵後は２０℃で４日間商品性を維持できた。
［キーワード：ヤマノイモ，低温貯蔵，呼吸抑制，フィルム包装］
Effects of Film Packageing and Low Temperature Storage on Quality Stability of Japanese Yam, 'YAMANOIMO'. IBAFLAKI Toshiyuki and Hironobu IKEDA (Fukuoka Agric. Res. Cent. , Chiknshino, Fukuoka 818, Japan) Bull. Fukuoka Agic. Res. Cent. 14 : 99-103 (1995)
Effects of storage temperature , harvest time and film packageing on quality stability of Japanese yam 'yamanoimo' were investigated to establish a tech-nique of year-round shipping. The growth of fungi was inhibited if yam cut was coated with wax made from honey comb. Under low storage tamperature, the respiration rate of yam decreased, and the growth of fungi was inhibited under the same condition. The later the harvest time was, the higher the freshness score by sensory evaluation was. The weight loss was prevented when yams were wrapped with polypropylene (OPP) film bags, so freshness of yams could be kept for long time. The concentrations of oxygen and carbon dioxide in the completely heat-sealed OPP film bags were 6.7-7.8% and 4.1-5.6% respectively. This result was satisfactory, and it agreed with the simulation model that was adjusted at similar conditions. It is concluded that yam should be yielded in February, after harvest it should be packed with OPP film bags and stored at 0 ℃, so the marketable quality of yam could be kept until November.
[Key words : Japanese Yam 'YAMANOIMO' , Storage, Harvest time, Film packageing, Market quality]
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