Technological parameters of water curing affect postharvest physiology and storage of marrons (Castanea sativa Mill., Marrone fiorentino)

摘要: Abstract Little is known about the biochemistry of marron ( Castanea sativa cv Marrone fiorentino) when it soaked in water for curing process; immersion treatment time still empirical and based on traditional knowledge. A study was carried out by keeping marrons 7 d at 14 °C. Tap acid (pH 3) were used following water/marron ratios 1:1, 1:2, 3:2. After curing, moved to air storage room temperature (20 °C 90% RH) 1 week (shelf-life), 0 °C RH 60 d. large accumulation carbon dioxide head space glass jar where kept, observed during soaking, above all samples with a ratio 1:2. In first 5 d significant increase acetaldehyde concentration phenol content measured pulp subsequently, both compounds declined. Ethanol decreased slightly or remained constant. During shelf-life, lowest respiration rate 1:1 1:2 while highest samples. SSC (solid soluble contents) increased but constant under shelf-life conditions. SSC, ethanol, polyphenols did not change 2 months, showed higher percentage decayed marrons. Finally, possible define some technological parameters. The must be least 5 no longer than 7 d, order avoid cell destruction. advised. Using water, polyphenol sugar contents. However, metabolic response these assumed “stress response” water.