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This study was carried out to improve the storage stability of export peeled-chestnuts using electrolyzed acid-water, because ice-cold tap water generally used to store export peeled-chestnuts grew turbid during the cold chain, decreasing the quality. The changes of pH and turbidity in the electrolyzed water used for storing peeled-chestnuts were investigated. The pH value rapidly changed when stored at 30℃, whereas it very slowly changed at 4℃. This was especially evident by the change in pH from 2.5 to 3.4 of the electrolyzed acid-water after 8 days. In the case of turbidity, closely correlated with the pH change, the electrolyzed water used for storing peeled-chestnuts was very turbid when stored at 30℃, but it was not even until 14 days at 4℃, as evident by the absorbance (OD_(660)) of electrolyzed acid-water at pH 2.5 and 4℃ being only 0.01 after 14 days and 0.11 after 35 days. Sensory evaluation, tested by expert panel, of the chestnuts stored in electrolyzed water was not significantly different compared to the control.
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