JP4364841B2 - 温湯処理によるクリ果実の病害防除方法 - Google Patents
温湯処理によるクリ果実の病害防除方法 Download PDFInfo
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- JP4364841B2 JP4364841B2 JP2005180280A JP2005180280A JP4364841B2 JP 4364841 B2 JP4364841 B2 JP 4364841B2 JP 2005180280 A JP2005180280 A JP 2005180280A JP 2005180280 A JP2005180280 A JP 2005180280A JP 4364841 B2 JP4364841 B2 JP 4364841B2
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- hot water
- chestnut fruit
- chestnut
- fruit
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Description
試験材料(クリ品種):筑波
収穫時期:2004年9月22日
収穫場所:兵庫県加西市
試験実施日:2004年11月27日
試験材料の保存:試験実施前日まで2℃で保存
処理温度:(処理区)45〜50℃まで0.5℃間隔、(対照区)無浸漬
処理時間:30分間
処理方法:各区30〜40果ずつ籾消毒用ネット(24cm×31cm)に入れて処理。終了後、冷流水中で15分間冷却し、5分間脱水した後、室温で保存
調査方法:2004年12月10日(試験実施当日を含み14日後)に発病の有無を調査
Claims (4)
- 収穫したクリ果実を温湯に浸漬して炭疽病および黒色実腐病を防除する方法であって、
収穫したクリ果実を47〜50℃の温湯に30分間浸漬し炭疽病菌および黒色実腐病菌を死滅または不活化させた後、クリの実品質を良好に保持するために20℃前後以下の冷水に10〜20分間程度浸漬する冷水浸漬、強制空冷あるいは自然放熱によりクリ果実の温度下げることを特徴とする温湯処理によるクリ果実の病害防除方法。 - 収穫したクリ果実の温湯浸漬に先だってクリ果実の表面洗浄を、冷水、常温水、浸漬温湯と同温度ないしはそれよりやや低い温度の温水による水洗あるいは風選により行うことを特徴とする請求項1記載の温湯処理によるクリ果実の病害防除方法。
- 収穫したクリ果実の水洗と温湯浸漬を47〜50℃の温湯により同時に、かつ30分間を限って行うことを特徴とする請求項1記載の温湯処理によるクリ果実の病害防除方法。
- 冷水浸漬による冷却後のクリ果実を遠心脱水、通風、払拭のいずれかまたはそれらの併用により表面脱水処理することを特徴とする請求項1記載の温湯処理によるクリ果実の病害防除方法。
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JP2005180280A JP4364841B2 (ja) | 2005-06-21 | 2005-06-21 | 温湯処理によるクリ果実の病害防除方法 |
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JP2005180280A JP4364841B2 (ja) | 2005-06-21 | 2005-06-21 | 温湯処理によるクリ果実の病害防除方法 |
Publications (2)
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JP2007000015A JP2007000015A (ja) | 2007-01-11 |
JP4364841B2 true JP4364841B2 (ja) | 2009-11-18 |
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JP2005180280A Expired - Fee Related JP4364841B2 (ja) | 2005-06-21 | 2005-06-21 | 温湯処理によるクリ果実の病害防除方法 |
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Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
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WO2010095702A1 (ja) * | 2009-02-19 | 2010-08-26 | クラシエフーズ株式会社 | 密封容器入り調理栗、栗中のマルトース生成方法、調理栗の甘味増強方法及び密封容器入り調理栗の製造方法 |
CN104823771A (zh) * | 2015-05-21 | 2015-08-12 | 曾和 | 一种治疗果树腐烂病、干腐病的方法 |
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