| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for suppressing sprouting without inviting quality deterioration, with respect to root vegetables after harvesting. Ž<P>SOLUTION: This method for suppressing sprouting includes irradiating with far red light root vegetables such as potato and garlic, preferably continuously irradiating them with far red light. It is all right to intermittently irradiate them with far red light, and the intermittent irradiation of far red light is preferably a repeat of 2 hours irradiation and 4 hours non-irradiation. Furthermore, it is preferable to bring the light intensity in an irradiation surface of far red light to at least 0.3 W/m<SP>2</SP>when performing irradiation of far red light at room temperature, and bring the light intensity in an irradiation surface for far red light to at least 0.02 W/m<SP>2</SP>when performing irradiation of far red light at low temperature. Ž<P>COPYRIGHT: (C)2010,JPO&INPIT Ž
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