Changes of Constituent Components in Chestnut during Storage

밤의 저장 중 성분변화

  • Published : 1996.12.30


Studies were carried out to investigate the changes of constituent components in chestnuts (Castanea crenata Sieb. et Zucc) during storage at $20^{\circ}C$ for 9 weeks and $1^{\circ}C$ for 15 weeks. Ascorbic acid content of chestnut was 4.08 mg% in oxidized form and 17.7 mg% in reduced form which was 81.3% of total ascorbic acid. The reduced form gradually decreased during storage, while the oxidized forms increased during 5 weeks at $20^{\circ}C$ and 7 weeks at $1^{\circ}C$. The major organic acids in chestnut were malic acid, citric acid and quinic acid. Citric acid significantly decreased during storage, while malic acid increased during storage at $20^{\circ}C$ and decreased at $1^{\circ}C$. Free sugars in chestnuts were identified as glucose, fructose, sucrose and maltose. Glucose and fructose decreased after 5 weeks storage at $20^{\circ}C$ followed by an increase thereafter. Sucrose and maltose also increased. The major free amino acids in the chestnut were glutamic acid, aspartic acid, arginine, alanine, proline and serine. Glutamic acid, arginine, alanine, threonine, phenylalanine, valine and lysine increased during storage at $20^{\circ}C$, while proline, serine, isoleucine. leucine and ${\gamma}-aminobutyric$ acid decreased.


chestnut;storage temperature;storage time;constituent components