Abstract
The shelf life of chestnuts is limited by water loss. Polymeric packages have been used to prevent dehydration, although little specific information is available on the use and design of MA packaging for extending shelf life. To investigate the product response to MA conditions, a range of O2 levels were generated inside low-density polyethylene (LDPE) packages containing chestnuts. The respiration rate decreased with decreasing O2 levels below 16 kPa at 0C. A rapid increase in RQ and ethanol were noticed when the chestnuts were exposed to O2 levels below 1 kPa at 0C, indicating a shift to fermentative metabolism. In a flow-through system, the respiration rate at 0C and the Q10 were measured as 108 nmol·kg–1·s–1 and 2.5, respectively. Chestnuts were stored at –2, 0, 5, and 20C in LDPE packages for 6 months and quality was periodically evaluated. Off-flavors were noticed from chestnuts stored in O2 levels below 1 kPa at 0C on day 38. Chestnuts stored at 0C but at higher O2 levels were acceptable for 5 months. Chestnuts stored at –2C were still acceptable after 6 months of storage.
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