馬鈴薯抑制發芽試驗

Abstract

1. 本試驗自民國48年12月5日開始，於50年3月17日結束。 2. 本試驗以化學藥品或冷藏方法處理，探究最有效之貯藏方法，抑制其發芽，提高商品價值及延長貯藏時期，以便調節市場供應為本試驗之目的。 3. 馬鈴薯生育期以MH-30行葉面噴射處理，無論其濃度高低及噴射早晚，對於馬鈴薯之產量及等級並無顯著之影響。 4. MH-30之0.05%，0.10%，0.25%，0.5%四種濃度，不論室溫貯藏或冷藏，均以0.5%之濃度處理為最能抑制馬鈴薯之發芽。 5. MH- 30之處理時期，於塊莖形成期比於塊莖肥大初期或肥大中期處理似乎有效。換言之，自塊莖形成期至收穫前，此一段期間，處理愈早似乎愈能抑制發芽。 6. Belvitan “K” 之濃度以1/500比1/1000或對照區更有抑制發芽之效果。 7. 貯藏場所以低溫貯藏比室溫貯藏者，更能抑制發芽，延長其商品價值。而前者無腐爛現象，後者則腐爛情形相當嚴重。 8. 馬鈴薯貯藏一年前後重量之減損，低溫貯藏者極微，各處理間僅5~6%，然而室溫貯藏者，其重量減損則甚大，各處理間均達30%以上，後者貯藏三個月後即開始萎縮，4個月後逐漸失去商品價值；然而前者一年後仍然飽滿，根本未有失去商品價值。 9. 馬鈴薯用2℃冷藏，可長期保持商品價值，為馬鈴薯最好之長期貯藏方法。 1. This experiment was begun on December 5, 1959, and ended on March 17, 1961. 2. This experiment was treated by chemicals and low temperatuie to inhibit the spiouting of potatoes and postpone the storage duration in order to settle the problems of market supply. 3. There were no significant effects on the yield and size of potatoes which treated with MH-30 without regard to the concentration or date of application during the growth period of potatoes. 4. The treatment of 0.5% concentration was the most effective to inhibit the potato sprouts among the four concentrations such as 0.05%, 0.1%, 0.25% and 0.5% of maleic hydrazide-30 both in common and cold rooms. 5. The application of MH-30 in the tuber formation was more effective than in the begining or middle of tuber growth. Tn other word, it seemed that the ealier application, the more effective during the period which from the tuber formation to harvest. 6. The Belvitan “K” treatment of 1:500 was more effective than the treatment of 1:1000 concentration or non-treatment. 7. The cold storages were more effective to able to inhibit the potato sprouts and postpone the commercial value than the common room storages. Moreover, the latter were easy to decay than the former. 8. The weight losses during the cold storages were decreased only 5 to 6%, while the common room storages amount to 30% in every treatments. The latter woudl be begun to shrinkage from the third month after storage, and would be lost the mar-ketability from the fourth month after. However, the former were still swell one year after storage, and would not be lost the commercial value at all. 9. Potatoes treated in the cold room of 2℃ would be able to inhibit the sprouts and keep the marketability for a long period.