The Research Of The General Result That Keeping Chestnut Kernel Fresh

Chinese chestnut is one of the famous specialty nut of China. It is very popular with consumers in many countries and areas, such as Japan, Thailand, the UK, the US, Hong Kong, Macao and so on. Due to the high moisture content, the chestnut would be easily mildewed and rot because of improper methods during storage. The market is in short supply but also seriously affects the market value, the foreign trade export, and the enthusiasm of nuts production. Based on fresh chestnut core, this paper studies the storage characters and preservative methods of chestnut. The specific details and research results are as follows:Firstly, study on the quality of Chinese chestnut core affected by different fresh-keeping methods. Under different factors, after the chestnut cores were dealt with air control storage, chlorine dioxide storage, adsorbent storage and irradiation storage, both the respiration intensity and the contents of crude fat and protein were changed more than 10%. Especially, the respiration intensity fell off with the extension of storage time. Because biological activity was reduced after dealt with the four storage methods, the loss of nutriment was decreased to keep the edibleness value. Certain moisture content is the main factor for maintaining cell turgid pressure and freshness. It is also the main factor to measure the quality of chestnuts. High moisture content will lead to mildew and rot during storage, while lack of water will lead to seeds shrivel, which results in the decrease of commodity value and edible value. Soluble protein, which plays the vital role to nuts quality of the storage is one of the most important nutrients to Chinese chestnut. The speed of aging during storage process of chesenuts can be partly explained by the content change of the soluble protein. After storage, the starch content of various chestnuts greatly reduced, but the content of soluble sugar increased significantly.Secondly, The best condition of gas storage chestnut kernel method In appropriate low temperature (-2.5～0℃) and High humidity (RH 93%-97%) Control of the rolls of 2%～5%O2, CO2 by 2%～4%. Optimum conditions of storage method of chlorine dioxide, chlorine dioxide soak 27 h, concentration of 150 mg/L, soaking temperature of 9 ℃. Adsorbent storage method, A formula (calcium oxide, calcium hydroxide, ferrous sulfate) is better than that of formula B (sodium sulfate, calcium oxide, calcium hydroxide), A formula effectively delay the chestnut respiration intensity, but also improve the quality of chestnut kernel after storage. Appropriate irradiation dose can effectively restrain the fresh chestnut fruit storage time of respiratory rate,1 kGy 60Co irradiation dose can achieve good effect of mildew, PE bag packing way of low temperature preservation is better than the other three kinds of storage ways.