文献类型：期刊文献

中文题名：板栗贮藏保鲜条件及品质变化研究

英文题名：Studies on the Storage Condition and Quality Change of Chinese Chestnut after Harvest

作者：王贵禧[1] 梁丽松[1] 宗亦臣[1]

第一作者：王贵禧

机构：[1]中国林业科学研究院林业研究所

年份：2000

卷号：13

期号：2

起止页码：118-122

中文期刊名：林业科学研究

外文期刊名：FOREST RESEARCH

收录：CSTPCD;;Scopus;北大核心:【北大核心1996】；CSCD:【CSCD2011_2012】；

基金：国家林业局"几种名优果品贮藏保鲜技术研究";国家重点科技项目!"经济林产品贮藏保鲜加工技术研究"的部分内容

语种：中文

中文关键词：板栗;贮藏方式;品质;贮藏温度;失水;发芽

外文关键词：Chinese chestnut; storage method; storage condition; quality

分类号：S664.209.3

摘要：研究了板栗的贮藏方式、贮藏温度及贮藏过程中板栗品质的变化。在 0～ 2℃温度条件下 ,冷藏板栗干耗较严重 ,栗仁失水皱缩 ,并在贮藏后期发芽 ;用保鲜袋包装后冷藏 ,可有效地防止板栗失水 ,栗仁新鲜饱满 ,但在贮藏后期发芽 ;人工气调贮藏能较好的抑制失水和发芽 ,但贮藏成本较高且对技术要求较严格。采用保鲜袋包装并变温 (即在贮藏后期将温度降至 - 2～ - 4℃的临界低温 )保持了板栗的新鲜度 ,贮藏期达 8个月以上 ,干耗率为 2 .0 %～ 2 .3% ,腐烂率为 0 .6 %～ 1.6 % ,发芽率为 0 ,保存率为 92 .1%～ 97.4 % ,较好地保持了板栗的淀粉、糖和蛋白质含量 。
This paper deals with storage methods,storage temperatures and changes of chemical substances during storage of Chinese chestnut ( Castanea mollissima cv.Yanfeng and C.mollissima cv.Hongyouli).The results were as follow:(1)When the chestnut was stored at the temperature of 0～2 ℃,the weight loss was serious,the seed shrank and sprouted at the later stage of storage.(2)When the chestnut was stored at MA storage condition,the weight loss was less and the seed was kept freshly,but the sprouting of the seed still occurred at the later stage.(3)CA storage could control the weight loss and sprouting of the seed effectively,but the storage cost was too high and the storage technique was too strict to operate.(4)Based on MA condition,the storage temperature was regulated to -0.5～1.5 ℃,0～2 ℃ and -2～-4 ℃ at the initial,middle and later storage stage respectively,the chestnut was fresh,the sprouting was prevented and the decomposition of starch and protein were slow,so the quality and flavor of the stored chestnut was kept very well.By this storage method,Chinese chestnut can be stored for more than 8 months,the rate of weight loss,rot and sprouting were 2.0%～2.3%,0.6%～1.6% and 0 respectively.