Study On Affecting Factors And Control Technologies Of Chestnut Preservation

Chestnut is an important food resource in China. It is widely grown and heavy-producing. Becourse of preservation difficulties, the transportation, selling and processing of chestnut are affected and large amount of chestnut was lost in the preservation.This article studied the affecting factors of chestnut preservation, and the effects of microwave technology, film coating technology, and heat treatment technology on xingyang chestnut storage, while the storage weight loss, enzymatic activity, and insect pests were tested.PartⅠInfluence of Constant Temperature Acid Solution Bath on Insect Pests and Physicochemical Properties of ChestnutThe chestnut was dipped in the acid solution with constant temperature, the effect of soaking temperature, time, and the types of acidity regulators, the pH of soaking liquids and the solid-liquid ratio on the pesticidal effect, the sensory properties, the activities of POD and CAT, and the vitamin C loss of chestnut, was studied by utilizing single factor tests and orthogonal tests. It was found that the parasites of chestnut were totally killed and the egg hatching was inhibited while being soaked in acid solution at 45℃, pH of 5.5 for 35 min; the optimal acidity regulators was citric acid; the best temperature acid solution bath condition on inhibition of POD and CAT was pH of 1.5, temperature at 55℃, soaking time 45min, the solution temperature was the prime important factor among them; the optima constant temperature acid solution bath condition on the highest preservation rate of Vc, was pH of 1.5, temperature at 45℃, soaking time 35min, the soaking time was...