Relationship between the Dormancy and its Release and External Factors in Tubers of Water Yam(Dioscorea alata L.)
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概要
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To analyze the mechanism of dormancy in tubers of water yam (<I>Dioscorea alata</I>L.), we studied the relationship between external factors and dormancy and its release in tubers.<BR>Several strains of water yam that have been introduced into Japan from Southeast Asia and Oceania were grown in Kagoshima, Japan. Dormancy period ranging from 2 to 4 months in length (from harvest to sprouting), has been observed in 48 strains that were tested at 25°C. It was found that the duration of the dormancy period differed among the strains.<BR>The moisture content of the tubers decreased with storage time. Although the mean of the ratio of decreasing fresh weight found in 48 strains that were stored for 90 days was 20.5%, each strain differed in the tuber moisture content after the 90-day storage period. However, comparison of the group of strains with long dormancy with the group of strains with short dormancy showed that the ratio of decreasing fresh weight of the tubers did not differ between two groups. Thus the ratio did not appear to be related to the dormancy of water yam tubers.<BR>The duration of the dormancy period of 4 early maturing, 37 medium maturing, and 7 late maturing strains was determined and found to be 65, 66, and 61 days, respectively. Thus, these data did not reveal any relationship between the earliness and duration of dormancy period. However, if the dormancy period is considered to extend from tuber maturity to the date of sprout development on tubers, the early maturing strains showed a longer dormancy period since they required a longer time to sprout.<BR>Tubers show chilling injury when they are stored at or below 10°C, but do not show sprouting or chilling injury when stored at 15°C. Thus, the most suitable temperature for water yam storage is around 15°C.<BR>Since water yams originated in the tropics, in the natural habitat the dormancy would not be broken by low temperature. Therefore, the requirement for dormancy release of water yam should be different from that of Nagaimo (<I>D. opposita</I>), a temperate zone relative of water yam which has a low temperature requirement for dormancy release. Dormancy release studies in water yam revealed that low temperatures were not required for dormancy release.<BR>Dormancy release was promoted by higher storage temperatures ranging from 20°C to 30°C, though the damage appeared during storage at 35°C. The most effective treatment for dormancy release for<I>D. alata</I>was exposure of the tubers for 10 days to a temperature of 35°C.
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