The effects of cold storage on the quality of peeled, raw or heat-treated Greek chestnuts packed under vacuum

Abstract

SummaryChanges in the quality attributes of European chestnuts (Castanea sativa Mill.) from the Greek provinces of Chania and Volos were studied during cold storage at 0°C or at 4°C over a 3-month period. Samples of peeled chestnuts, raw or heat-treated, were packaged under vacuum in plastic bags (high density polyethylene, 80 μm-thick) then stored. Total sugars, fatty acids, moisture, polyphenols, starch, and lipid contents, as well as colour and sensory evaluations, were measured periodically throughout storage. The dominant sugar was sucrose [10 – 21% (w/w)], while fructose and glucose were almost undetectable. The main fatty acid in chestnuts was linoleic acid. Generally, mono- and poly-unsaturated fatty acids represented approx. 85% of the total fatty acids. Heat-treatment did not significantly influence the composition of chestnuts. No significant differences were found in any of the parameters measured between the two storage temperatures. Chestnuts were well-preserved under all the conditions studied.