@article{oai:repository.naro.go.jp:00001881,
 author = {正田, 守幸 and SHODA, Moriyuki and 髙田, 教臣 and TAKADA, Norio and 齋藤, 寿広 and SAITO, Toshihiro and 澤村, 豊 and SAWAMURA, Yutaka and 壽, 和夫 and KOTOBUKI, Kazuo},
 journal = {果樹研究所研究報告, Bulletin of the National Institute of Fruit Tree Science},
 month = {Mar},
 note = {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.},
 pages = {21--27},
 title = {食用油を利用したクリの渋皮剥皮法},
 volume = {5},
 year = {2006},
 yomi = {ショウダ, モリユキ and タカダ, ノリオ and サイトウ, トシヒロ and サワムラ, ユタカ and コトブキ, カズオ}
}