Chestnut storage and preservation of two technologies

Storing fresh chestnuts effectively is crucial for maintaining their quality and extending their shelf life, especially in commercial settings. Here are several proven methods that can be used to preserve chestnuts efficiently. 1. **Commercial Storage Methods** (1) **Cool Room Storage**: A cool, well-ventilated room or indoor space is ideal for storing chestnuts. Bamboo racks are constructed with each shelf measuring 3 meters long, 1 meter wide, and 2 meters high. The chestnuts should be left to air out for 2–3 days before being placed on the rack. This process results in an approximate 8% weight loss. Before storage, small, soft, or damaged chestnuts should be removed, along with any insects. Chestnuts are then placed in 25 kg baskets, soaked in water, and stored on the bamboo racks after being lifted from the water. Using this method, chestnuts can be stored for up to 144 days with a freshness rate of 84.2%, a rotting rate of 11%, and no signs of germination. Alternatively, a 1% acetic acid solution can replace the water treatment, allowing chestnuts to be stored until April with a good fruit rate of about 85%. (2) **Refrigeration**: Refrigeration is considered the most effective method for preserving fresh chestnuts. In southern regions, the temperature should be maintained between 1–3°C, while in northern areas, it should be kept at 0–2°C with a relative humidity of 80–95%. Under these conditions, chestnuts have minimal rot and light consumption, and they remain free from germination, maintaining their original flavor and texture for up to one year. (3) **Modified Atmosphere Storage**: For normally mature chestnuts, simple modified atmosphere storage can be applied after sweating and heat dissipation. To prevent mold, chestnuts should be soaked in a 500-times diluted thiophanate solution for 10 minutes, then dried and stored. Inner packaging with 0.05 mm thick polyethylene film is used, with large bags (37 cm × 26 cm × 58 cm) holding 20–25 kg and small bags (19 cm × 13 cm × 30 cm) holding 10 kg. These packages are stored in a cool, ventilated warehouse with stable temperatures. With this method, chestnuts can remain fresh until January of the following year, with only 1–2% moldy fruit and 3–4% weight loss, preserving their original quality and flavor. (4) **Sodium Dithionite Deoxidizer**: This method uses a non-toxic, odorless deoxidizer based on sodium dithionite, which does not affect the taste or quality of the chestnuts. It’s easy to prepare and can maintain chestnut freshness for up to five months, with a good fruit rate of around 95% and a light consumption rate of approximately 8%. 2. **Traditional Farmer Methods** (1) **Sand Storage Method**: In southern regions, a cool indoor space is selected, and a layer of dry straw is laid first, followed by 6–7 cm of sand. The sand should be moist but not wet. Chestnuts are placed on the sand in layers of 3–6 cm, alternating with wet sand. Alternatively, chestnuts can be mixed with two parts wet sand. The pile is covered with 3–6 cm of sand and dry straw, with a height of about 1 meter. This method allows chestnuts to be stored until after the Spring Festival. (2) **Ventilated Room Storage**: In a cool, ventilated room, chestnuts can be piled in heaps of 1–2 m in width and no more than 1 m in height. Regular checks of temperature and humidity are essential. If the heap becomes hot or dry, water can be sprinkled to cool it down. Covering the heap with straw or sorghum stalks helps protect against freezing and sun exposure. Laying a 10 cm layer of sand on top improves preservation. This method can keep chestnuts fresh until March of the following year, though some germination may occur. (3) **Dry Storage Method**: Mature chestnuts are immersed in water, and floating ones are removed. After soaking for 3–5 days, they are placed in bamboo baskets and hung in a cool, ventilated area to dry naturally for 20–30 days. They are then stored in a clean place, turned once a month, and can be kept until the Spring Festival. This method ensures a good fruit rate of over 95%. (4) **Cylinder Storage Method**: A clean, dry cylinder is prepared, and a bamboo sieve is placed at the bottom. A ventilated bamboo tube is inserted in the center, and chestnuts are added in layers, separated by pine needles. The cylinder is covered with a layer of pine needles and sealed with bamboo covers to prevent rodent damage. Pine needles are replaced monthly. This method keeps chestnuts fresh after the Spring Festival with a good fruit rate above 90%. (5) **Acetic Acid Treatment**: After storage, chestnuts are soaked in 1% acetic acid for 1 minute after 3–4 days. They are then placed in bamboo baskets, covered with plastic film, and stored for one month, repeating the process four times. By March of the following year, chestnuts can be soaked in a 2% salt and 2% soda ash solution. After 1.5 months, the good fruit rate remains above 85%.

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