Effects of freezing-point precooling on the storage quality of chestnuts

The paper studied the effects of different precooling treatments on physiological and biochemical indexes and quality of Chestnut. The processing temperatures(-2 ℃,-3 ℃,-4 ℃) under different processing time(18 h, 36 h, 48 h) on fresh chestnuts were carried out. The changes of weight-loss rate, relative conductivity, freshness index, respiration rate, and starch indicators activity were studied. The results showed that: chestnuts were storaged at(-1.5±0.5) ℃, RH 90%～95% after precooling 36 h at -3 ℃, storage quality remained better. The freshness index was up to 90.42% after 150 days′ storage, and the products might attain the level of organic food.