Abstract:

Different postharvest NaOCl（500 mg·L-1）water-curing treatment durations (2 d, 3 d, 4 d and 5d) were conducted on Chinese chestnut (Castanea mollissima Blume 'Yanchang') and the changes of several enzyme activities (amylase, PPO, POD, SOD, CAT and ADH) were monitored during storage at 0℃. The results revealed that the amylase activity was not affected by 2 d water-curing treatment, while 4 d and 5 d water-curing treatments could keep amylase activity at a lower level than control. All the treatments reduced PPO activities, and the most effective durations were 4 d and 5 d. Water-curing durations of 4 d and 5 d increased the POD activities during the cold storage. All the treatments enhanced the SOD activity, among which 3 d, 4 d and 5 d had the better results than the other treatment and control. CAT activity was enhanced by water-curing at all storage period, and for ADH, 4d and 5d treatments were ideal. This experiment indicated that the pre-storage NaOCl water-curing treatments durations of 4 d and 5 d were the most benefit for chestnut storage.

Key words: chestnut, NaOCl, water-curing, cold storage, enzyme activities