Hot Water Treatment Preserves Chinese Chestnut (Castanea mollissima Blume) Quality during Storage by Increasing Its Sugar Accumulation and ROS-Scavenging Ability
Yanpeng Wang,
Jin Yao,
Xibing Jiang
et al.
Abstract:Heat treatment is a widely used physical technology for postharvest fruit and crops. The Chinese chestnut cultivar “Kuili” has high sugar and amylose contents, and is popular among people. However, the chestnut quality decreases quickly after harvest. In order to maintain the chestnuts’ quality during storage, this study explores five hot water treatments for chestnuts: T1 (control, no treatment), T2 (50 °C), T3 (65 °C), T4 (75 °C), and T5 (90 °C) for 45 min. T1 was dried at ambient temperature, while the othe… Show more
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