Study on the Changes ofMa in Nutr ients in D ifferentChinese Chestnut Var ieties Pre2and Post-storage

XU Juan; LIANG Li-song; WANG Gui-xi; MA Hui-ling

12 chestnut varieties collected from 9 localities were analyzed in terms of water content, fat, solublep rotein, starch and soluble sugar before and after stored in refrigerator for 6 months at 0 ℃ to study the changes ofmain nutrients p re- and post-storage in different chestnut varieties. The results showed that before storage thechestnuts had a high water content among 52. 47% - 61. 30% and a low fat content among 11. 5 - 30. 0 g·kg-1 ;soluble p rotein, starch and soluble sugarwere 51. 53 - 57. 93 mg·g-1 , 561. 8 - 727. 1 g·kg-1 and 67. 3 - 146. 4g·kg-1. After stored for 6 months , there were changes in each indicators, the water content, fat, soluble p roteinand starch were reduced respectively by 1. 23% - 5. 00% , 28. 5% - 70. 43% , 0. 33% - 13. 38% , 25. 47% -43. 8% and soluble sugar was increased by 23. 02% - 160. 33%. Significant differences were found in watercontent, fat, soluble p rotein, starch and soluble sugar ( P < 0. 05) of these 12 varieties p re- and post- storage andthere was a regionality in these differences.

1. College of Forestry, Northwest A&F University, Yangling　712100, Shannxi, China

2. Research Institute of Forestry , CAF

Received Date: 2007-06-20

Abstract: 12 chestnut varieties collected from 9 localities were analyzed in terms of water content, fat, solublep rotein, starch and soluble sugar before and after stored in refrigerator for 6 months at 0 ℃ to study the changes ofmain nutrients p re- and post-storage in different chestnut varieties. The results showed that before storage thechestnuts had a high water content among 52. 47% - 61. 30% and a low fat content among 11. 5 - 30. 0 g·kg-1 ;soluble p rotein, starch and soluble sugarwere 51. 53 - 57. 93 mg·g-1 , 561. 8 - 727. 1 g·kg-1 and 67. 3 - 146. 4g·kg-1. After stored for 6 months , there were changes in each indicators, the water content, fat, soluble p roteinand starch were reduced respectively by 1. 23% - 5. 00% , 28. 5% - 70. 43% , 0. 33% - 13. 38% , 25. 47% -43. 8% and soluble sugar was increased by 23. 02% - 160. 33%. Significant differences were found in watercontent, fat, soluble p rotein, starch and soluble sugar ( P < 0. 05) of these 12 varieties p re- and post- storage andthere was a regionality in these differences.

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Reference (15)

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Study on the Changes ofMa in Nutr ients in D ifferentChinese Chestnut Var ieties Pre2and Post-storage

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