The easy removal of the pellicle from the kernels of chestnuts (Castanea spp.) is an important breeding objective, since few Japanese chestnut (Castanea crenata) cultivars have easily removable pellicles. So far, the removal of the pellicle from the kernel at the selection stage of chestnut breeding has been evaluated using roasted nuts, but this treatment is laborious and time-consuming. To develop a method for quick removal, nuts from eight cultivars were deep-fried in salad oil for 2 min at 190℃. The time required for removal of the pellicle using a paring knife without damaging the embryo was 3.1 min (average of eight cultivars) for fried nuts, 13.3 min for raw nuts, and 11.2 min for roasted nuts. In addition, there was a high correlation in the time required for pellicle removal between the fried nuts and the roasted nuts (r = 0.868) and the raw nuts (r = 0.929), indicating that the oil treatment was as the effective as other treatments in identifying varietal differences. The present results indicate that the method of frying in salad oil is effective, simple, and rapid enough to discriminate chestnut genotypes. We therefore named it the HOP (High-temperature Oil Peeling) method.
雑誌名
果樹研究所研究報告
雑誌名(英)
Bulletin of the National Institute of Fruit Tree Science
食用油を利用したクリの渋皮剥皮法
nifs_report_No5p21-27p.pdf
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