Effect of postharvest treatments on the useful life of chestnuts (Castanea sativa Mill)
Bernardez, M.M.; De la Montana Miguelez, J.; Garcia Queijeiro, J.
Alimentaria 39(334): 105-111
ISSN/ISBN: 0300-5755 Accession: 003733043
Chestnuts are perishable products whose life can be prolonged by various means. Chestnuts are edible at a moisture content above the threshold of 50%. In the present study, we assessed the effect of different postharvest treatments on the preservation of two cultivars of chestnut (Famosa and Longal), which are of the highest commercial interest in the region of Verin Monterrei (Spain). If the only objective is to prolong their storage life, the best results are obtained by storing chestnuts at low temperatures immediately after harvest. However, the best option is to combine a curing period under cold water (with 2 g of sorbic acid/litre) with a drying phase (in a hot air-stream), before storing them in cold stores. This limits the effects of fungi causing decay.