板栗褐变控制方法研究现状

Advance in control methods in browning of chestnut kernel

板栗在我国栽培历史悠久,具有很高的食用和药用价值,但在贮藏和加工过程中,很容易发生褐变,从而大大降低其商品价值。该文对近十年国内外控制板栗褐变技术的方法进行归纳,总结了物理和化学方法的研究进展,并提出相关建议,以期为后续板栗的研究提供参考。

Chinese chestnut has a long history of cultivation in China,and it has pretty high edible and medicinal value as well.However,browning easily occurs during storage and processing,which greatly reduces its commercial value.This paper summarizes the domestic and foreign methods for controlling browning of chestnut kernel in the past decade,sums up the research progress of physical and chemical methods,and puts forward relevant suggestions in order to provide references for subsequent research of chestnut kernel.