Partager

Effet de l'oxygène et du dioxyde de carbone sur la qualité et la fraîcheur des châtaignes entreposées à basse température.

[In Chinese. / En chinois.]

Auteurs : WU J., DAI G. F., LI Z. W., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : [In Chinese. / En chinois.]
  • Identifiant de la fiche : 2006-0269
  • Langues : Chinois
  • Source : J. Fruit Sci. - vol. 19 - n. 4
  • Date d'édition : 2002

Liens


Voir la source

Indexation