FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (8): 633-635.

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Study on Storage of Chestnut Using Combination of Sodium Hypochlorite,Potassium Sorbate and Calcium Propionate

 TAN  Zheng-Lin, WANG  Qing-Zhang, WU  Mou-Cheng   

  1. 1.College of Tourism and Hotel Management,Hubei University of Economics,Wuhan 430205,China;2.College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China
  • Online:2008-08-15 Published:2011-08-26

Abstract: The quadratic orthogonal rotation design with three factors was used to study the effects of sodium hypochlorite,potassium sorbate and calcium propionate solutions on the storage of chestnut,and the function model of good fruit rate of chestnut versus three factors(the three solutions) was established. The analysis on this model showed that the effect order of the three factors is as follows:calcium propionate > potassium sorbate > sodium hypochlorite. Under the combination of 11.4% to 19.5% concentration sodium hypochlorite,2.67% to 39.9% concentration potassium sorbate and 1.09% to 2.71% concentration calcium propionate,over 55% good-fruit rate can be achieved.

Key words: chestnut, storage, quadratic orthogonal rotation design, mathematical model