Abstract:

This study evaluated the effectiveness of a coating agent composed of 0.05% natamycin and 2.0% konjac gum
and microwave treatment (85–90 ℃, 8 s) used in individually or together in preserving the quality of Chinese chestnuts by
examining the changes in respiratory intensity, starch content, fruit rotting, weight loss and percentage of fruits damaged by
insect pests during storage at 5–15 ℃. The results showed that microwave treatment was effective in reducing fruit rotting
and the percentage of fruits damaged by insect pests and lowering respiratory intensity and starch degradation to a certain
extent, but it had no effect on water loss. Similarly, the composite coating agent could reduce fruit rotting, water loss,
respiratory intensity and starch degradation, but had no effect on insect pests. A complementary and synergistic effect was
observed when both treatments were combined, providing the best quality preservation. After storage at temperatures of 5–15 ℃
for 70 days, the percentage of rotten fruits was 3.1%, the incidence of insect pests 1.7%, and weight loss 2.41%.

Key words: Chinese chestnut, natamycin, konjac gum coating, microwave treatment, preservation