Hydrothermal and high-pressure processing of chestnuts - Dependence on the storage conditions

Enrique Pino-Hernández,Carlos A. Pinto,Luís Abrunhosa,José António Teixeira,Jorge A. Saraiva

Postharvest Biology and Technology（2022）

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摘要

•HPP at 600 MPa for 5 min avoided molds and larvae growth on chestnuts.•The shelf-life of chestnuts treated at 600 MPa was extended in 40 days compared to HT.•Chestnuts treated by HPP preserved better their nutritional composition.•Softer texture and dark color observed on kernel chestnuts processed by HPP.•HPP processed chestnuts could be peeled more quickly and easily.

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关键词

Martaínha chestnut,Castanea sativa Mill.,Fungi,Ascorbic acid,HPP,Hydrothermal treatment

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