Articles
CHARACTERISTICS OF THE CHESTNUTS FROM UNA SANA CANTON IN COMPARISON TO OTHER CHESTNUT VARIETIES AND THE INFLUENCE OF DIFFERENT PRESERVATION TECHNIQUES ON NUTRITIVE VALUES
Article number
768_47
Pages
359 – 366
Language
English
Abstract
Una Sana Canton (USC) is the richest area in chestnut trees in the north-western part of Bosnia and Herzegovina.
This research examined the commercial and nutritive characteristics of a USC Castanea variety compared with Istrian chestnut variety exposed to different modes of storage under laboratory conditions to establish the optimal preservation method, and to evaluate the effect of applying anti-microbial materials (extracts of rosemary and sage) during storage.
Carbohydrate concentration was high (45.91%) and chestnuts had a high energy level (757 kJ/100 g). Chestnuts stored at 2°C and treated with an extract from sage showed the greatest mass loss, while those stored at room temperature had the least.
After a monitoring period (room temperature 48 d; cool storage 90 d; freezing conditions 150 d) of all samples which were stored by different methods, the surface was visibly contaminated by green mould (Penicillium sp.); contamination that occurred during cooling was least in samples treated with the sage solution (3×107 Penicillium sp.). The surface of nut samples stored by freezing was not visibly contaminated.
This research examined the commercial and nutritive characteristics of a USC Castanea variety compared with Istrian chestnut variety exposed to different modes of storage under laboratory conditions to establish the optimal preservation method, and to evaluate the effect of applying anti-microbial materials (extracts of rosemary and sage) during storage.
Carbohydrate concentration was high (45.91%) and chestnuts had a high energy level (757 kJ/100 g). Chestnuts stored at 2°C and treated with an extract from sage showed the greatest mass loss, while those stored at room temperature had the least.
After a monitoring period (room temperature 48 d; cool storage 90 d; freezing conditions 150 d) of all samples which were stored by different methods, the surface was visibly contaminated by green mould (Penicillium sp.); contamination that occurred during cooling was least in samples treated with the sage solution (3×107 Penicillium sp.). The surface of nut samples stored by freezing was not visibly contaminated.
Authors
I. Mujic, V. Alibabic, J. Ibrahimpaic, S. Jahic, D. Muslimovic
Keywords
anti-microbe, Castanea sativa, cooling storage, freezing, sage extract, rosemary extract, resistance starch
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