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《Food Science》 2007-09
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Effects of Postharvest Water-curing Treatment Duration on Quality Changes of Chestnut (Castanea mollissima Blume) during Storage

YANG Xiao-hu1,2,WANG Gui-xi1,LIANG Li-song1,SHI Xue-hui3(1.Key Laboratory of Forest Silviculture of State Forestry Administration,Institute of Forestry,Chinese Academy of Forestry,Beijing 100091,China;2.Hunan Forestry Academy,Changsha 410004,China;3.College of Horticulture and Landscape,Hunan Agricultural University,Changsha 410128,China)  
The chestnut(Castanea mollissima Blume.'Yanchang')was studied for its change in the contents of sugar,starch,protein and ethanol,the rate of rot and sprouting after water-curing treatment for different time(Bubble,Bubble+1 d,Bubble+2 d and Bubble+3 d)and then stored at 0±0.5 ℃ in holed PE bags.The results showed that the rate of rot and sprouting in shelf-life are significantly reduced.The soluble sugar and protein are kept well and starch hydrolyzable rate is slowed down by" Bubble+2 d" treatment during cold storage.All the data have shown that" bubble+2d" treatment improved the quality of chestnut during storage.
【Fund】: 国家林业局“948”项目(2004-4-54)
【CateGory Index】: TS255.3
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