Growth and development, quality and storage quality of Sunchoke (Helianthus tuberosus L.)
1997
Suphot Pinphong
Study was conducted on growth and development, quality and storage quality of sunchoke (Helianthus tuberosus L.) between June 1, 1994 to March 1, 1995 at The Royal Agricultural Station, Pangda in Chiang Mai and Postharvest Horticultural Lab, Department of Horticulture, Faculty of Agriculture, Kasetsart University. During 1-8 weeks of growth, the plant height increased rapidly and thereafter its growth was almost constant while fresh weight of stem decreased and the plant started to produce flower with tuber development. When the plant was 18 weeks old, it had a maximum yield of 5.69 kg/clump and their stem fresh weight was 1.21 kg/clump. At this age its yield of extra large and large tubers was 76.2 percent followed b6 15.6 percent and 8.2 percent of medium and small with mini tubers. Specific gravity, flesh firmness, dry weight matter, total nonstructural carbohydrates (TNC) content, highest scores of fresh and cooked eating quality of tubers were 1.09, 24.00 kg/square cm, 22.96 percent, 68.00 percent, 7.7 and 7.9 respectively with 15.9 percent soluble solids. The optimal harvesting stage of tubers was between 18-20 weeks after sprouting based on quality and quantity of tubers. This period the leaves and stems of sunchoke were dry by 50-100 percent from the top. At room temperature, the tubers were stored in three kinds of container, open basket (control), perforated and sealed polyethylene bags. At 10 5 and 1 deg C tubers were placed in only sealed polyethylene bags. Tubers stored at room temperature, control treatment deteriorated quickly with shortest storage life. The product became shrivel within 5 days. Those in perforated bags had a storage life of 15 days. Sprouting, moldy and rotting tubers were found in sealed bags when stored for 7 days. At all low temperature storages, sunchoke tubers could be stored longer than 3 months with minimal quality changes. However, 5 and 1 deg C showed comparable result which was better than that at 10 deg C.
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Эту запись предоставил Kasetsart University