Development of a long-term quality maintenance technology and processing technique for farm products from Ibaraki Prefecture. －Focus on long-term storage of chestnuts and the development of a stewed sweet chestnuts processing technique－

DOI Web Site 3 References
  • Ishii Takashi
    The Plant Biotechnology Institute, Ibaraki Agricultural Center (Belonging in front, The Horticultural Institute, Ibaraki Agricultural Center)

Bibliographic Information

Other Title
  • 茨城県産農産物の長期品質保持技術・加工技術の開発－クリの長期貯蔵と甘露煮加工技術の開発を中心に－

Search this article

Description

<p>The value-added improvement of prefectural farm products is important for the development of Ibaraki agriculture as a growth industry, and investigation of the impact of storage during long-term shipment and the development of high-quality products are needed. Japanese chestnuts, which are a specialty product of Ibaraki Prefecture, were wrapped without sealing in polyethylene film during storage (packaging that was folded the mouth of the bag). Results showed that the packaging treatment could decrease desiccation of the chestnuts (floating chestnuts), and combined with storage at -1 °C, could delay browning of the fleshy interior compared to conventional storage (2 °C) for around one month. It was further clarified that fungal growth could be suppressed. In addition, by using a retort sterilizer for the purpose of cooking and sterilization concurrently, stewed sweet chestnuts characterized by a bright color and softness were produced, and the original flavor and nutritional components of the Japanese chestnuts were retained.</p>

Journal

References(3)*help

See more

Keywords

Details 詳細情報について

Report a problem

Back to top