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《Food Science》 2007-10
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Effects of High CO_2 Postharvest Treatment on Browning Relative Aspects of Chinese Chestnut

WU Li-ting1,2,LIANG Li-song1,WANG Gui-xi1,XU Bu-qian2 (1.Research Institute of Forestry, Chinese Academy of Forestry, Key Laboratory of Tree Breeding and Cultivation, State Forestry Administration, Beijing 100091, China;2.Key Laboratory of Postharvest, College of Horticulture, South China Agricultural University, Guangzhou 510640, China)  
In this paper, effects of high CO2 postharvest treatment on browning relative aspects of Chinese chestnuts (Castanea mollissima Blume.'Yanhong') harvested from Huairou, Beijing were studied. 20 kg chestnut of each treatment was put into a big glass jar and treated with gas flow (40%~50% CO2, 3%~5% O2) for 3 and 5 days respectively at 20℃. Changes of browning relative aspects were analyzed at 0, 5, 10 days during shelf-life after treatment. It was showed that high CO2 treatment was a positive way to control browning of Chinese chestnuts. High CO2 treatment could decrease tannic content markedly after treatment, but it was not evidently in central layer cotyledon and interlayer cotyledon in later shelf life. Total phenol was lower than CK in cotyledon ectosexine, but it was higher than CK in central layer cotyledon and interlayer cotyledon when just finished the treatment. It was not evidently in the later shelf life. High CO2 treatment inhibited PPO activity and the activity markedly lower than CK during the whole shelf-life in three parts. It also reduced POD activity, but just in early shelf-life days. High CO2 treatment could reduce MDA content. The treatment of 3 days was preferably kept good integrality of membrane system. Considering all indexes synthetically, high CO2 treatment for 3 days better than 5 days.
【Fund】: 国家林业局“948”项目(2004-4-54)
【CateGory Index】: TS255
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