Study of water curing for the preservation of marrons (Castanea sativa Mill., Marrone fiorentino cv)
作者： M. Migliorini , L. Funghini , C. Marinelli , T. Turchetti , S. Canuti
DOI: 10.1016/J.POSTHARVBIO.2009.12.001
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摘要: Water curing of chestnuts and marrons, a commonly used postharvest method, is based on soaking fresh fruit in water typically for 9 days. In this study, tests were carried out marrons (Castanea sativa Mill., cv. Marrone fiorentino) 1:2 marron/water ratio, at 18 ± 1 °C d. After curing, stored cold room 15 90 Several chemical, physical, microbiological characteristics the measured prior to, during after curing. Results showed that had some preservative effects marrons. Hydration resulted decreased moisture loss storage. an inhibiting effect fruit-infecting fungi (i.e. Ciboria batschiana, agent black rot). A phenomenological hypothesis to explain preservation proposed.
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