EFFECTS OF LOW O₂ OR HIGH CO₂ CONCENTRATIONS ON THE QUALITY CHANGES OF CHINESE CHESTNUT (CASTANEA MOLLISSIMA BLUME) DURING COLD STORAGE

Postharvest treatments including low O₂ (0-5%) or high CO₂ (30-80%) concentrations were conducted on Chinese chestnut (Castanea mollissima Blume cv.
Dahongpao) and the quality changes were monitored during storage at 0°C. Both concentration of O₂ or CO₂ and duration of treatment were the main factors affecting quality.
Off-flavors were detected in chestnuts when the O₂ concentration was <2% or CO₂ concentration were >50%. If treatment duration was <20 d, recovery from injury occurred completely during 120 d in cold storage.
Chestnuts treated with 3-4% O₂, or 40% CO₂ for 20 d had the least amount of rots at the end of 120 d cold storage.
Low O₂ and high CO₂ induced ethanol accumulation in chestnuts, but concentrations decreased during cold storage, and at the end of 120 d storage was the same as controls.
The 4% O₂ or 40% CO₂ treatments for 20 d retarded starch hydrolysis during 120 d at 0°C. These experiments indicated that 4% O₂ or 40% CO₂ for 20 d were best conditions for maintaining chestnut quality at 0°C.

XXVII International Horticultural Congress – IHC2006: International Symposium on The Role of Postharvest Technology in the Globalisation of Horticulture

Guixi Wang, Lisong Liang, Xiaohu Yang

chestnut, low O₂ treatment, high CO₂ treatment, cold storage, quality

https://doi.org/10.17660/ActaHortic.2008.768.46