Effect of storage conditions on European chestnuts (Castanea sativa) Quality.
1994
Noureldin S.
Chestnuts from two cultivars of European Chestnuts (Castanea sativa) early Maronia and Lianokastana (grown and harvested in Crete), were treated with hot water and fungicide, and then stored for four months in a combination of different storage conditions: 02: 1 and 21, RH: 60 and 95 and Temp: 6 and 20 C. Water loss was less than 45 in all treatments. For nuts stored at ULO and 20 C, mold and off-flavour developed well in advance compared to other storage conditions. The best storage conditions proved to be ULO and 6 C. Moisture content in two cultivars was more than 53 before storage; moisture loss did not exceed 4 in none of the treatments. Lipids were extracted by two procedures: by soxhlet apparatus (benzene), which did not exceed 3 and flactuated during storage, and by Chloroform which ranged between 4-5 for the two cultivars, and decreased during storage. Linoleic acid, the major fatty acid of chestnuts, was approximately 60 in "early Maronia" and 57 in "Lianokastana", of the total fatty acids. The amount of linoleic acid decreased during storage ar 20 C and ULO, while palmitic and stearic acids icreased. The ratio of unsaturated to saturated fatty acids was 3.4 for "Early Maronia" and 3.2 for "Lianokastana", although it decreased at 20 C, no changes were exhibited at 6 C. Sucrose content at harvest was 160.2mg/g for "Early Maronia" and 168.3mg/g for "Lianokastana" which decreased during storage at 20 C. Clucose content ranged between 50-60 mg/g, while fructose content was less than 0.01 mg/g and increased with the storage of two cultivars.
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