Storing fresh chestnuts effectively is crucial for maintaining their quality and extending their shelf life, especially in commercial settings. There are several methods that can be used depending on the available resources and storage conditions.
One effective method involves storing chestnuts in a cool, well-ventilated indoor space or a ventilated room. A bamboo rack can be constructed with each shelf measuring 3 meters long, 1 meter wide, and 2 meters high. The chestnuts should be placed in the room for 2–3 days to allow heat dissipation before being arranged on the racks. Before storage, it's important to remove small, tender, or damaged chestnuts, as well as those affected by insects. They are then placed into 25kg baskets, soaked in water, and stored on the bamboo racks after being lifted out of 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 germination observed. Alternatively, a 1% acetic acid solution can replace the water treatment, allowing chestnuts to be stored until April with a good fruit rate of 85%.
Refrigeration is considered the most effective method for preserving fresh chestnuts. In southern regions, the ideal temperature is between 1–3°C, while in the north, it should be maintained at 0–2°C, with a relative humidity of 80%–95%. This method significantly reduces rot and weight loss, prevents germination, and maintains the original flavor and quality for up to one year.
Another approach involves using air-conditioned storage after a simple modified atmosphere process. Chestnuts are first allowed to sweat and lose heat before being treated with a 500-fold diluted thiophanate solution for 10 minutes to prevent mold. After drying, they are packed in 0.05mm polyethylene film bags—large bags (37cm x 26cm x 58cm) hold 20–25kg, and small bags (19cm x 13cm x 30cm) hold 10kg. These are then stored in a cool, ventilated warehouse. This method allows chestnuts to remain fresh until January of the following year, with only 1–2% mold and 3–4% weight loss, preserving the original flavor and quality.
For large-scale storage, plastic containers lined with 0.23mm thick polyethylene film are used. The size of the container depends on the volume of chestnuts to be stored. The carbon dioxide concentration inside should be kept below 10%, oxygen levels between 3%–5%, with a temperature of -1 to 0°C and a humidity of 90%–95%. This method allows for a four-month storage period.
A sodium dithionite-based deoxidizer is another non-toxic and odorless option that does not affect the taste or quality of chestnuts. It is easy to prepare and can preserve chestnuts for up to five months, achieving a good fruit rate of around 95% and a light consumption rate of about 8%.
On a smaller, farmer-level scale, there are also traditional methods. One popular technique is the sand-trapping method, where dry straw is laid on the ground, followed by a 6–7cm layer of sand. Chestnuts are then alternated with wet sand layers, and the entire pile is covered with more sand and dry straw. This method allows chestnuts to be stored until after the Spring Festival.
Another method involves placing chestnuts in a cool, ventilated room and piling them in heaps no taller than 1m. The heap should be checked regularly for temperature and moisture, and water can be sprinkled if needed. Covering the heap with straw or sorghum stalks helps protect it from cold and sun. This method can store chestnuts until March of the following year, though some germination may occur.
The dry storage method involves soaking mature chestnuts in water, removing floating ones, and letting them soak for 3–5 days. Afterward, they are placed in a bamboo basket and hung in a cool, ventilated area to dry naturally for 20–30 days. Once dry, they are stored in a clean place, turned monthly, and can last until the Spring Festival with a good fruit rate above 95%.
The cylinder method involves placing a bamboo sinker at the bottom of a cleaned and dried cylinder, inserting a ventilated bamboo tube in the center, and filling the cylinder with chestnuts. A layer of pine needles is added between each layer of chestnuts, and the cylinder is sealed with bamboo covers to prevent rodent damage. Pine needles are replaced monthly, and this method allows chestnuts to be stored after the Spring Festival with a good fruit rate above 90%.
Lastly, the acetic acid treatment method involves soaking chestnuts in 1% acetic acid for 1 minute after 3–4 days of storage. After filtering, they are placed in bamboo baskets, covered with plastic film, and stored for up to one month. Repeating the soaking process four times ensures a good fruit rate of over 85% even in March of the following year.
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