FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (9): 604-606.

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Study on Methods of Germination Inhibition of Shadi Glossy Chinese Chestnut

 WANG  Xing-Ping, MO  Kai-Ju, ZHOU  Zhi, TIAN  Guo-Zheng   

  1. 1. Hubei Key Laboratory of Biological Resource Conservation and Utilization,Hubei University for Nationalities,Enshi 445000,China;2. School of Biological Science and Technology,Hubei University for Nationalities,Enshi 445000,China
  • Online:2008-09-15 Published:2011-12-08

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Abstract: The dormancy of Shadi glossy Chinese chestnut and its methods of germination inhibition namely isopropyl N-(3- chlorophenyl) carbamate (CIPC) disposal, maleichydrazide (MH) disposal and controlling relative humidity during storage period were studied. The results showed that the chestnut has 2-month nature dormancy stage, which can be delayed to 4 months at 3 ℃during storage period. Controlling relative humidity during storage period can effectively inhibit the germination of the chestnut, but CIPC or MH disposal cannot.

Key words: Shadi glossy Chinese chestnut, dormancy stage, CIPC, MH, germination inhibition