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Effects of oxygen and carbon dioxide on the freshness quality of chestnuts stored at low temperature.

[In Chinese. / En chinois.]

Author(s) : WU J., DAI G. F., LI Z. W., et al.

Type of article: Article

Summary

It is very difficult to keep the concentration of O2 and CO2 at 3-5 and 2-6%; respectively, during storage of chestnuts (Castanea mollissima) unless storage is carried out under a controlled atmosphere. By determining the concentration of O2 and CO2, and analysing the freshness-keeping results over three years, it was proven that O2 concentration in the range of 9.5-17% had a positive correlation with the percentage of good nuts stored for 5 months at 0 plus or minus 1 °C. The most suitable concentrations of O2 and CO2 were about 17 and 4.5%, respectively. A simple and feasible storage method for chestnuts produced in Xinyang, Henan Province, China, at 0 plus or minus 1 °C was set up, thanks to which the percentage of good nuts will be higher than 95% after 5 months of storage.

Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2006-0269
  • Languages: Chinese
  • Source: J. Fruit Sci. - vol. 19 - n. 4
  • Publication date: 2002

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