Quality changes of chestnuts during cold storage.

概要

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Chemical, physical and organoleptic properties of the chestnuts during storage at 1, 5 and 10°C were studied, in order to develop the preferable storage temperature. The spoilage (mould and sprout) of chestnuts was dependent upon storage temperature. The quality of chestnuts packed in polyethylene Pouch at 1°C maintained better than those at 5 and 10°C. Total polyphenol content, elastic coefficients, color index and sensory score of chestnuts at 1°C were also varied smaller. The sucrose content in chestnuts was markedly increased while the starch content was decreased, by cold storage. Storage temperature had a profound effect on the sucrose content and the degree of sucrose accumulation increased with the decrease of storage temperature. The maximum sucrose content was 10% at 1°C it was considered that the chestnuts in polyethylene Pouch at 1°C were able to store for a long term (more than 6 months) with improving organoleptic taste due to sucrose accumulation.
日本食品保蔵科学会の論文