Study on Control Chestnut’s Bourgeoning in Storage

Abstract

Abstract: The experiments of control chestnut’s bourgeoning were conducted and the technique of control chestnut’sbourgeoning was presented. There resulted a good effect of control chestnut’s bourgeoning, and insects could also be killed if chestnutwas to be eradiated with 1.0～2.0kGy γ radiation. Besides, there was a good effect of killing bacterium. There was a synergiceffect of control chestnut’s bourgeoning if chestnut was to be marinated with 4%NaCl+2% Na2S2O5 in 30 minutes. Thebourgeoning rate was 0 for 210d storage at (0±1)℃.

Key words: chestnut, preservation, bourgeoning, experiment

ZHANG Zhong-Liang, LU Zhou-Min, WU Wan-Xing, LI Wen-Hua. Study on Control Chestnut’s Bourgeoning in Storage[J]. FOOD SCIENCE, 2004, 25(9): 191-193.

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Study on Control Chestnut’s Bourgeoning in Storage

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