Vol. 82 No: 6

Title:
The effects of cold storage on the quality of peeled, raw or heattreated Greek chestnuts packed under vacuum

Authors:
S.A. VEKIARI, E.Z. PANAGOU and C. MALLIDIS

pp: 967-973

Abstract:
Changes in the quality attributes of European chestnuts (Castanea sativa Mill.) from the Greek provinces of Chania and Volos were studied during cold storage at 0°C or at 4°C over a 3-month period. Samples of peeled chestnuts, raw or heat-treated, were packaged under vacuum in plastic bags (high density polyethylene, 80 μm-thick) then stored. Total sugars, fatty acids, moisture, polyphenols, starch, and lipid contents, as well as colour and sensory evaluations, were measured periodically throughout storage. The dominant sugar was sucrose [10 – 21% (w/w)], while fructose and glucose were almost undetectable. The main fatty acid in chestnuts was linoleic acid. Generally, mono- and polyunsaturated fatty acids represented approx. 85% of the total fatty acids. Heat-treatment did not significantly influence the composition of chestnuts. No significant differences were found in any of the parameters measured between the two storage temperatures. Chestnuts were well-preserved under all the conditions studied.

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