Optimization of water curing for the preservation of chestnuts (Castanea sativa Mill.) and evaluation of microbial dynamics during process

摘要: Chestnuts are very perishable fruits, whose quality may be compromised during postharvest handling. Damage can caused both by insects and fungi. Water curing, a commonly used method, is based on soaking fruits in water typically for about one week. Factors that affect effectiveness of curing have only been explained partially. A decrease pH, likely imputable to light fermentation lactic acid bacteria, inhibit the growth moulds. In this study Lactobacillus pentosus strain was selected its ability fungi, as starter culture curing. As second goal, reduction environmental impact process evaluated using had re-cycled from previous treatment. Experiments were performed pilot well farm scale. all trials, microbial dynamics means polyphasic approach including conventional molecular-based analyses. According results, employment an adjunct appears promising opportunity. Even if no duration achieved, waters exhibited minor complexity did not lose natural lustre after process.