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Note. Sugar, Moisture Contents, and Color of Chestnuts during Different Storage Regimes

Departamento de Enxeñaría Química, Escola Tecnica Superior de Enxeñaría, Universidade de Santiago de Compostela. Rúa Lope Gómez de Marzoa, s/n, 15782 Santiago de Compostela, Spain, francisco.chenlo{at}usc.es

R. Moreira

Departamento de Enxeñaría Química, Escola Tecnica Superior de Enxeñaría, Universidade de Santiago de Compostela. Rúa Lope Gómez de Marzoa, s/n, 15782 Santiago de Compostela, Spain

L. Chaguri

Departamento de Enxeñaría Química, Escola Tecnica Superior de Enxeñaría, Universidade de Santiago de Compostela. Rúa Lope Gómez de Marzoa, s/n, 15782 Santiago de Compostela, Spain

M.D. Torres

Departamento de Enxeñaría Química, Escola Tecnica Superior de Enxeñaría, Universidade de Santiago de Compostela. Rúa Lope Gómez de Marzoa, s/n, 15782 Santiago de Compostela, Spain

Color, moisture and sucrose, glucose and fructose contents of chestnuts (Castanea sativa Mill.) at several initial states (whole and undried; whole, peeled, and partially air-dried, with or without prior sucrose treatment; peeled, broken, and undried or partially air-dried) were monitored for 11 months during storage under various conditions (unpacked, packed in plastic bags at ambient pressure, or vacuum packed) and temperature (at room temperature, 3°C or -18°C). Moisture content decreased considerably in all cases except in those of packed whole peeled chestnuts without sucrose treatment and stored at room temperature or 3°C. Chestnuts stored for 2 months in contact with the atmosphere had moisture contents of only ~4% of their dry weight. After 4 months storage, sucrose content had fallen (in some cases to zero) in all samples except in broken chestnuts dried to a 2% moisture content and conventionally stored whole unpeeled chestnuts (in which sucrose content rose slightly). Glucose and fructose contents generally peaked after 1-2 months of storage, and by month 4 returned to initial or lower levels. Sugar content was hardly affected by initial moisture or sugar contents except when moisture content had been reduced to 2%. Color changes were least during storage in air or at 3°C.

Key Words: chestnut • sugar content • moisture content • storage time • color

Food Science and Technology International, Vol. 15, No. 2, 169-178 (2009)
DOI: 10.1177/1082013208106321


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