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《Food Science》 2008-05
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Effect of Sodium Metabisulfite Water-curing Treatment on Storage of Chestnut(Castanea mollissima Blume)

CONG Yong-liang,LU Zhou-min,DUAN Zhen-jun,CAO Xue-dan,CHI Ming(College of Forestry,Northwest A and F University,Yangling 712100,China)  
The effect of different Na2S2O5 water-curing treatments were used to study on the post-harvest physiologic and biochemical characteristics of Zhen'an chestnut(Castanea mollissima Blume).The results indicated that Na2S2O5 water-curing treatments depressed rot,respiration intensity,decompose rate of starch and soluble protein during storage;the higher Na2S2O5 concentration,the more significantly they were depressed;because Na2S2O5 treatments depressed the decompose rate of starch and the consumption of the soluble sugar,the soluble sugar content of chestnut with Na2S2O5 treatments was lower than that of control in the early period of storage,but higher in the end.The results indicated that sodium mtabisulfite treatment could make preferable better effect on the storage of chestnut.
【Fund】: 国家林业局重点推广项目(2003-24-3);; 西北农林科技大学科研专项项目(07ZR017)
【CateGory Index】: S664.2
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