• Journal of Biosystems Engineering
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• v.24 no.5
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• pp.407-414
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• 1999

To evaluate the quality of flame-peeled chestnuts, their physical and chemical properties were analyzed. The physicochemical properties of flame-peeled chestnuts, including geometrical shape, texture and chemical composition, were compared to those of hand-peeled ones. For the flame-peeled chestnuts, some properties in heated and non-heated sections were separately analyzed. The color, texture such as springness, cohesiveness, adhesiveness, hardness and chewiness, moisture content, and reducing sugar of the heated section of the flame-peeled chestnuts were significantly different with their non-heated section. But the physicochemical properties of the non-heated section of the flame-peeled chestnuts were similar to those of the hand-peeled ones.

• Food Science and Preservation
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• v.4 no.2
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• pp.173-180
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• 1997

The effects of sugars and heating methods on the sugar infilteration, hardness, color and organoleptic characteristics were investigated for quality improvement of sugared chestnuts. Among the tested sugars, isomaltooligosugar was the most effective on the rate of sugar infilteration. High temperature increased the rate of sugar infilteration during sugaring process, but color and flavor were deteriorated at 9$0^{\circ}C$. The most suitable temperature for sugaring process was 7$0^{\circ}C$. The product sugared with fructooligosugar recoreded the highest score in hardness, odor and preference than any other sugars tested and increased the rate of sugar infilteration when mixed with sugar at same amount. The changes of soluble solids in chestnuts boiled with microwave oven were ranged from 18。Brix to 32。Brix, while chestnuts heated in general were from 18。Brix to 28。Brix. Chestnuts boiled with microwave heating were sugared rapidly. The hardness of boiled and sugared chestnuts was lower when treated with microwave than with general heating. Hunter's L and b value of sugared chestnut treated with microwave decreased during processing but a value somewhat increased.

• Journal of Korean Society of Forest Science
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• v.95 no.1
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• pp.73-81
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• 2006

This study has the object of deriving schemes for not only securing safety of chestnuts, which is the most important forest product in terms of both production and exportation, to consumers with implementing persistent production of them in harmony with the environment, but also producing environmentally friendly chestnuts that can contribute to the increase of a farm household's income through price differentiation from other chestnuts, which are grown by generally accepted ways. In order to do this, I performed an analysis of the reality and outcome from the management of farm households that produce environmentally friendly chestnuts. The result of the analysis demonstrated some problems such as poor establishment of farming skills in a beginning stage, administrative problems with weeding operations and prevention of blight, difficulty in ensuring distribution channels and high production cost. Therefore, propelling productive expansion of environmentally friendly chestnuts after resolving these problems requires many supports and ideas: establishment and diffusion of farming skill system under the cooperation of civil and government organizations, construction of environmentally friendly INM (Integrated Nutrient Management) and IPM (Integrated Pest Management), creation of production areas for improving productivity, introduction of 'Institution of Income Conservation for Environmentally-Friendly Production' that can help farmers to preserve integrity of income on their switchover to production of environmentally friendly chestnuts from generally-grown chestnuts, and finally strong and persistent promotion of environmentally friendly chestnuts towards existing farmers and consumers.

• Preventive Nutrition and Food Science
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• v.16 no.3
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• pp.230-235
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• 2011

Roasted and retorted (RR) chestnuts develop green pigment spots on their surface during storage. The purpose of this study was to evaluate the cytotoxicity of the green pigment using RAW 264.7, MOLT-4, KATOIII and HT-29 cells. The pigment scraped from RR chestnuts (GP), whole RR chestnuts with green pigment spots (GC), whole RR chestnuts without green pigment (WC) and roasted and frozen stored chestnuts (FC) were extracted in 10% DMSO. MOLT-4 cells were less resistant to the cytotoxicity of the chestnut extracts than the RAW 264.7 cells. The GP extracts did not show different responses against $H_2O_2$-induced oxidative stress and LPS-induced NO production compared to the other extracts. The chestnut extracts did not have proliferative activity on either of the KATOIII or HT-29 cells (p>0.05). Our results from the comparison of the green pigment produced on the surface of the RR chestnuts to chestnuts that do not develop the green pigment suggest that the pigment may not be harmful in terms of either cytotoxicity towards immune cells or proliferation of gastrointestinal cancer cells.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.534-539
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• 2008

This study investigated the effects of pretreatment and storage conditions on the properties of stored chestnuts. Effects on chestnuts of refrigerated storage (RNT) and frozen storage (FNT) with no pretreatment, frozen storage after oxalic acid treatment without blanching (FON) and with blanching (FOB) were examined. Water binding capacity, swelling power, solubility, and viscosity of the starch produced from RNT, FNT, and FON were similar to those of the starch produced from control (CON). FOB showed significant differences in these properties from CON. Textural properties of starch gels prepared from stored chestnuts except FOB also were very similar to those of CON starch gels. The sensory characteristics of steamed FON and FNT were similar to those of steamed CON except in brown color and hardness. Steamed FNT tended to have higher brown color and lower hardness than steamed FON. Steamed RNT showed significant differences in all the sensory properties except in hardness and cooked chestnut flavor. Steamed FOB was significantly higher than steamed CON in water release and off-flavor. Among the storage conditions examined, frozen storage with oxalic acid treatment is recommended for the long-term storage of chestnuts.

• Food Science and Biotechnology
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• v.14 no.2
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• pp.181-184
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• 2005

Effects of irradiation and fumigation on disinfestation and quality attributes of chestnuts during storage were studied. Fresh chestnuts were exposed to gamma irradiation (0-10 kGy) and methyl bromide (MeBr) under commercial conditions and stored at different temperatures for 6 months. Pest of quarantine importance for chestnuts, Curculio sikkimensis Heller showed 100% mortality by MeBr on 3rd day after fumigation and by irradiation at 0.5 kGy in about 3 weeks at $23{\pm}0.5^{\circ}C$. Respiration rates of samples one day after treatments increased in proportion to irradiation dose. Respiration pattern of MeBr group was equal to that of 10 kGy-group. Both MeBr and irradiation at 0.25 kGy or higher showed 100% inhibition of sprouting during storage at $5^{\circ}C$ for 6 months. Flesh firmness was significantly reduced by MeBr or irradiation over 5 kGy (p<0.05) 1 day after treatments. MeBr fumigation resulted in appreciable decrease in flesh weight, reducing sugar and ascorbic acid contents (p<0.05), as compared to irradiated samples. Irradiation at 0.5 kGy was effective as alternative to MeBr in controlling pests while maintaining overall quality of fresh chestnuts during storage.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.7 no.1
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• pp.25-30
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• 2001

The purpose of this study was to examine how can we keep the freshness of peeled chestnuts in distribution process. The 30 minutes impregnation treatment at the preservation solution of 0.3% consistency showed a good result. The solution treatment prevented from surface yellowing and quality degradation of peeled chestnuts. And, in vaccum packaging after treating chemicals surface drying was faster than the other packaging from 7th day. A vitamin C treatment was no effective to restrain the growth of microbials.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.71-78
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• 2011

Peeled chestnuts were stored at different temperatures($-10^{\circ}C$ and $-20^{\circ}C$) and for different times(0, 10, and 20 min at $90^{\circ}C$) for blanching over a 6 month period. Analyses were conducted for moisture content, total sugar content, browning index, polyphenol compounds, PPO activity, and SEM. Moisture content and PPO activity were increased by storage time. The increments for the samples stored at $-20^{\circ}C$ were lower that for the samples stored at $-10^{\circ}C$. The Browning index was increased by storage time, and increments for the samples stored at $-20^{\circ}C$ were lower that for the samples stored at $-10^{\circ}C$. Scanning electronic microscopy(SEM) studies were performed on peeled chestnuts. Results showed that the wrinkle structure of the cell wall was enhanced by storage time, and the level of enhancement was higher at $-10^{\circ}C$ than at $-20^{\circ}C$.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1999.12a
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• pp.509-515
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• 1999

• Food Science and Preservation
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• v.8 no.1
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• pp.9-15
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• 2001

The effects of water soaking and gamma irradiation on the storage quality of chestnuts (Castanea crenata) were investigated. Chestnuts weirs soaked in water for 48 hrs at room temperature, irradiated at 0, 0.15, 0.25 and 0.35 kGy of $\^$60/Co gamma ray, and then stored at 0$\^{C}$ and 95$\pm$2% RH for 9 months. Spouting was observed at the end of storage only in chestnuts that were soaked and irradiated at below 0.25 kGy. Rotting was found from the early stage of storage in all pre-treatment conditions, but the rotting rate of soaked chestnuts was higher twice than unsoaked ones after 9 months of storage. Weight loss was lower in soaked than unseated samples regardless of irradiation dose. Loss of flesh firmness was appreciably retarded as irradiation dose increased. Total sugar content decreased slowly in irradiated samples at the later periods of storage. Gamma irradiation resulted in the decrease of vitamin C content immediately after treatment, but retarded its loss rate during storage. Soluble tannin content was not affected by gamma irradiation at scout inhibition doses.