@article{oai:repository.naro.go.jp:00001269,
 author = {山崎, 博子 and YAMAZAKI, Hiroko and 庭田, 英子 and NIWATA, Eiko and 矢野, 孝喜 and YANO, Takayoshi and 長菅, 香織 and NAGASUGA, Kaori and 山崎, 篤 and YAMASAKI, Atsushi},
 journal = {東北農業研究センター研究報告, Bulletin of TOHOKU Agricultural Research Center},
 month = {Jan},
 note = {The effects of temperature during the postharvest period on endodormancy, ecodormancy and respiration rate of garlic 'Fukuchi White' bulbs were investigated to clarify the bulbs basic characteristics, which will be useful for the development of a chemical-free postharvest technology. Bulbs at harvest were already starting to awaken from endodormancy. Three-week forced curing after harvest accelerated this awakening. When bulbs were exposed to various temperatures (−0.5℃〜35℃) for 3 weeks just after harvest, exposure to −0.5℃ and 15℃ retarded awaking endodormancy, while exposure to 25℃, 30℃ or 35℃ accelerated it. Exposure to 35℃ accelerated it most severely. The bulbs stored at various temperatures (−2.5℃〜35℃) for 9 weeks after the 3-week forced curing developed sprouts and roots most easily in storage at 15℃ and 10℃, respectively. The further the storage temperature was from 15℃ and 10℃, the less the bulbs developed sprouts and roots, respectively. Sprout and root growth in 9-week storage at −2.5℃ and 35℃ was inhibited almost completely. The respiration rate of stored bulbs declined with the rise in temperature in the range from 20℃ to 30℃. The respiration rate in storage at high temperature (25℃〜35℃) was lower than that in storage at cool temperature (10℃〜20℃)．Garlic bulbs obtained this unique respiration characteristic for about 3 weeks after harvest. From the results of this study, it can be presumed that curing between 25℃and 30℃ is more suitable than that at about 35℃, the existing curing temperature of garlic bulbs in Aomori prefecture, from the viewpoint of maintenance of endodormancy. It can also be presumed that subzero temperature is suitable for long-term storage of garlic bulbs because it is effective for maintaining endodormancy as well as ecodormancy., 薬剤に依存しないニンニクの品質保持技術の開発に資する基礎的知見を得るため、ニンニク「福地ホワイト」りん茎の自発休眠、他発休眠および呼吸速度に及ぼす収穫後の温度の影響を調査した。りん茎の自発休眠は収穫時にすでに覚醒の途上にあり、収穫後の３週間の強制乾燥処理は覚醒をさらに促進した。自発休眠に及ぼす温度の影響 (収穫後3週間、−0.5℃〜35℃) を調査した結果、−0.5℃および15℃条件は自発休眠の覚醒を遅らせた。一方、25℃以上の条件は自発休眠の覚醒を促進し、その効果は35℃条件で最も高かった。他発休眠に及ぼす温度の影響 (強制乾燥後9週間、−2.5℃〜35℃) を調査した結果、芽は15℃、根は10℃条件で最も伸長した。芽、根の伸長はこれらの温度より低温および高温になるほど強く抑制され、−2.5℃および35℃条件ではほぼ完全に停止した。貯蔵中のりん茎の呼吸速度は、20℃〜30℃の範囲では温度上昇とともに低下し、呼吸速度は涼温 (10℃〜20℃) より高温条件 (25℃〜35℃) で低かった。このような特異な呼吸特性は収穫後約3週間の間に獲得された。以上の結果から、収穫直後に行うニンニクの乾燥条件としては、自発休眠の維持の観点から、産地における現行条件 (約35℃) より低い、25℃〜30℃条件が望ましく、貯蔵条件としては、自発休眠と他発休眠の両方に対して高い維持効果をもつ氷点下条件が望ましいと考えられた。},
 pages = {17--27},
 title = {ニンニクりん茎の自発休眠、他発休眠および呼吸速度に及ぼす収穫後温度の影響},
 volume = {111},
 year = {2010},
 yomi = {ヤマザキ, ヒロコ and ニワタ, エイコ and ヤノ, タカヨシ and ナガスガ, カオリ and ヤマサキ, アツシ}
}