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Influences of Ozone and Preservative on Chestnut during Ice Temperature Combined with Modified Atmosphere Storage

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Abstract:

The influences of ozone and preservative on chestnuts during ice temperature combined with modified atmosphere storage were investigated. Respiration rate, starch content, moisture content and peroxidase (POD) activity were used to evaluate the quality of chestnuts. The results showed that ozone and preservative treatment decreased respiration rate, and inhibited moisture evaporation and starch consumption. The respiration rate and peroxidase activity of chestnuts with ozone treatment were significantly lower than that of preservative treatment. It is indicated that ozone treatment is superior to preservative treatment for keeping storage effects and nutrients of chestnuts in some extent.

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Periodical:

Advanced Materials Research (Volumes 554-556)

Pages:

1233-1236

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.554-556.1233

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Online since:

July 2012

Authors:

Ling Li, Jun Zhan, Li Ya Liang, Shi Jie Yan

Keywords:

Chestnut, Moisture Content, Ozone, Peroxidase Activity, Preservative, Respiration Rate, Starch Content

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© 2012 Trans Tech Publications Ltd. All Rights Reserved

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