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《Journal of Fruit Science》 2004-01
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Effects of Shock Treatment with Low O_2 and High CO_2 on the Flavor and Pathogenic Fungi Growth of Chinese Chestnut (Castanea mollissima Blume )

Liang lisong and Wang Guixi (Research Institute of Forestry,Chinese Academy of Forestry Sciences,Beij ing100091China)  
This article studied on the effect of shock tr eatment with low O 2 and high CO 2 on the flavor of Zhandiban chest-nut (Castanea mollissima Blume )and the mycelia growth of two main pathogenic fungi Fusarium sp.and Colletotrichum sp .Chestnut treated with0%O 2 and40%,60%,80%CO 2 (balanced with N 2 )for5,10,15days at0℃showed that the flavor of chestnut became di sorder.The higher the CO 2 concentration and the longer the time exposed to high CO 2 concentration,the heavier the off-flavor.But this change of flavor was r eversible to some extended,that was when the treatment time was less than1 0days and/or CO 2 condition was less than60%,the off-flavor can be recovered gradually in 7~21days after the treat-ed chestnut moved to the normal air condition.If the treatment time was too long(more than10days)and/or CO 2 concentra-tion was too high(80%),the off-flavor of chestnut couldn ’t be recovered after treatment.Low O 2 and high CO 2 shock treat-ment at0℃could effectively inhibit the mycelia growth of Fus arium sp.and Colletotrichum sp..The mycelia growth rate were lower than that of CK when the two fungi were cultured for7days at26~28℃after different treatments and the Fusarium sp.was more sensitive to the low O 2 and high CO 2 shock treatment than Colletotrichum sp..
【Fund】: 国家重点科技项目“经济林产品贮藏保鲜及加工技术研究”(国家计划委员会部门专项G01)的部分内容
【CateGory Index】: S436.64
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