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KMID : 0380619850170050331
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Korean Journal of Food Science and Technology
1985 Volume.17 No. 5 p.331 ~ p.335
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Studies on storing Chest - nut(Castanea crenata var . dulcis Nakai) Sealing with Polyethylene Film
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김영배/Kim, Y B
이병영/윤인화/한판주/이정명/Lee, B Y/Yoon, I H/Han, P J/Lee, Ch M
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Abstract
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Series of study were conducted to develop a method for longterm storage of chest-nut with preserving it´s taste and freshness. Experiments were carried out with Korean chest-nut (Castanea crenata var. Okkwang) sealed in polyethylene (P.E) film stored under the ambient and low temperature. Summarized results are as follow: After the harvest, CO₂ produced by chest-nut at the early storage was increased with temperature increase. Q10 ㎎/㎏/day, the temperature index of CO₂ production, by chest-nut ranged 2.4-2.7. It was available to store chest-nut in good condition with 8-15% total loss upto the following may at the ambient temperature sealed in 0.03 ㎜ P.E. film, and upto the following july at the low temperature if sealed in 0.03 or 0.05 ㎜ P.E. film. Throughout the period from one month after the innitiation upto the end of the storage, the rate of CO₂ and O₂ was maintained near the optimum condition for the CA storage of chest-nut. The taste of chest-nut was improved during the storage due to increased reducing-sugar and decreased Ovate soluble tannin. However, the taste become bitter and unacceptable from the early stage of the storage when used the thicker P.E. film (than above mentioned) for the sealing.
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