Abstract

This study compared the single grain weight, the carbohydrate composition (starch, amylose, total sugar, reducing sugar, pectin, fibre) and moisture, protein, fat and ash contents of four Chinese chestnut cultivars (Banhong, Yankui, Yanlong and Zaofeng) from the Yan mountain range of China. Results showed that the tannin content of the pellicle of the chestnuts and the rate of its loss during the canning heat treatment had a significant effect on pellicle removal (p<0.05). Analysis of the canned chestnuts after storage at room temperature (25±2°C) suggested that Banhong was most preferred with a sensory score of 6.15 after 7 days and 5.79 after 180 days of storage. No significant quality differences were observed between the Zaofeng and Banhong cultivars, while the quality of the Yanlong and Yankui cultivars was significantly lower (p<0.05). We have obtained some dependence between the chestnuts' physicochemical components and the overall acceptability of the canned chestnuts.

Keywords:

Chestnuts canned in sugar syrup, correlation, cultivars, physicochemical composition, sensory quality,

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