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研究了板栗的贮藏方式、贮藏温度及贮藏过程中板栗品质的变化。在 0～ 2℃温度条件下 ,冷藏板栗干耗较严重 ,栗仁失水皱缩 ,并在贮藏后期发芽 ;用保鲜袋包装后冷藏 ,可有效地防止板栗失水 ,栗仁新鲜饱满 ,但在贮藏后期发芽 ;人工气调贮藏能较好的抑制失水和发芽 ,但贮藏成本较高且对技术要求较严格。采用保鲜袋包装并变温 (即在贮藏后期将温度降至 - 2～ - 4℃的临界低温 )保持了板栗的新鲜度 ,贮藏期达 8个月以上 ,干耗率为 2 .0 %～ 2 .3% ,腐烂率为 0 .6 %～ 1.6 % ,发芽率为 0 ,保存率为 92 .1%～ 97.4 % ,较好地保持了板栗的淀粉、糖和蛋白质含量 ,品质风味正常
The chestnut storage method, storage temperature and chestnut quality during storage were studied. Under the condition of 0 ~ 2 ℃, the chestnut dry loss is more serious, the chestnut is dehydrated and shrunken, and germinated in the later storage. After being stored in the fresh-keeping bag, it can effectively prevent the chestnut from losing water and fresh chestnut full, Germination in the late storage; Artificial atmosphere storage can better inhibit water loss and germination, but the higher storage costs and the more stringent technical requirements. Fresh bags were used to pack and change temperature (that is, the temperature was lowered to the critical low temperature of -2 to -4 ℃ in the late storage), the freshness of chestnut was maintained for more than 8 months and the drying rate was 2.0% -2 .3%, the rotten rate was 0.6% ~ 1.6%, the germination rate was 0, the preservation rate was 92.1% ~ 97.4%, the content of starch, sugar and protein of chestnut was well preserved, the quality and flavor were normal