Study of water curing for the preservation of marrons ( Castanea sativa Mill., Marrone fiorentino cv)

Water curing of chestnuts and marrons, a commonly used postharvest method, is based on soaking fresh fruit in water typically for 9 days. In this study, water curing tests were carried out on marrons ( Castanea sativa Mill., cv. Marrone fiorentino) in a 1:2 marron/water ratio, at 18 ± 1 °C for 9 d....

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Bibliographic Details
Published in:Postharvest biology and technology 2010-04, Vol.56 (1), p.95-100
Main Authors: Migliorini, M., Funghini, L., Marinelli, C., Turchetti, T., Canuti, S., Zanoni, B.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Castanea sativa
chestnuts
Ciboria batschiana
cold storage
cultivars
food composition
Food industries
food microbiology
food preservation
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Marrons
Moisture
Phenolic compounds
physical properties
plant pathogenic fungi
postharvest diseases
postharvest treatment
Sclerotiniaceae
soaking
storage temperature
water content
Water curing
water temperature
water treatment
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Summary:Water curing of chestnuts and marrons, a commonly used postharvest method, is based on soaking fresh fruit in water typically for 9 days. In this study, water curing tests were carried out on marrons ( Castanea sativa Mill., cv. Marrone fiorentino) in a 1:2 marron/water ratio, at 18 ± 1 °C for 9 d. After curing, marrons were stored in a cold room at 15 ± 1 °C for 90 d. Several chemical, physical, microbiological characteristics of the fruit were measured prior to, during and after curing. Results showed that water curing had some preservative effects on marrons. Hydration of fruit during curing resulted in decreased moisture loss during storage. Water curing had an inhibiting effect on fruit-infecting fungi (i.e. Ciboria batschiana, the agent of black rot). A phenomenological hypothesis to explain preservation effects is proposed.
ISSN:0925-5214
1873-2356
DOI:10.1016/j.postharvbio.2009.12.001