The storage of chestnut (Castanea sativa Mill) in normal (NA), modified (MA) and controlled atmosphere (CA)

This research has been carried out on chestnuts cv. 'Sarıaşlama' and 'Osmanoğlu' produced in the area situated in Cumalıkızık of Bursa province. The samples of chestnuts were exposed to the implementation of hot (46±2°C, 45 min.) and cold (15±2°C, 8 days) water before being taken to the storage. The fruits were stored both in normal (NA), modified (MA) and controlled atmosphere packaging (CA) after hot and cold water treatments. The fruit stored in MAP were wrapped through vacuumed and non-vacuumed insulated bags, the textures of which are made of polyethylene (50 and 65 μm). The fruits were stored in three different atmosphere combinations (%CO2:%O2) (10:2, 15:2, 20:2) in CA storage. Both three storage methods fruits were stored at 0±1°C temperature and 90±5% relative humidity for 5 months. To determine the shelf life, fruits were held at 20±2°C temperature and %60±5 relative humidity for 10 days. On the samples of the fruit taken monthly periodical intervals and shelf life during the store periods, various quality parameters and enzymatic activities have been observed. In this study both types of chestnuts the maximum weight loss were detected in fruit NA stored, total sugars and starch was found to have a little changes in the modified atmosphere in which vacuum practices have been put. In addition to these, the combination of CO2 (%), O2 (%), and C2H4 (ppm) in the modified conditions in vacuumed environments has been observed the less gradient. As for the ratio of mildew analysis in the fruit kept in the modified conditions where vacuum applications are held has shown better results than in the other applications. This case enzymatic activities in this study, the implementation of hot water and vacuum practices combined by 50 μm polyethylene has shown and observed better and successful results from both the storage period and the fruit quality points of views. Weight loss has been shown slightly changes in CA. pH changes was detected at lower levels in the fruits stored in CA. Enzymatic activities generally slow down in all gas combinations, especially much more in hot water and 15:2 and in cold water 20:2 gas combinations. Considered to other parameters in both types, the implementation of hot water and 15:2 gas combination has shown and observed better and expectance results from both the storage period and the fruit quality points of views.