Structural analysis of relationship between fruit quality and heating method in Japanese chestnut (Castanea crenata Sieb. Et Zucc.)
Takashi Honma, Hiromichi Hara, Eiichi Inoue and Toshiaki Matsuda
Abstracts of 27th International Horticultural Congress & Exhibition (IHC 2006), August 13-19, 2006, COEX (Convention & Exhibition), Seoul, Korea. 494 pages.
2006
บทคัดย่อ
Three Japanese chestnut (Castanea crenata) cultivars (‘Tsukuba’, ‘Riheiguri’ and ‘Imakita’) were collected at optimum harvesting time and stored at 1°C in polyethylenes bag with a thickness of 0.08mm.Changes in the finestructure of chestnut cotyledons after roasting at 150°C for 40min or steaming for 40min were investigated with scanning electron microscopy.In addition, we also determined two major quality factors, soluble sugars and starch contents.In steamed chestnut, a mesh-like structure was observed that was caused by gelatinization of starch in all cotyledons.In roasted chestnust, a mesh-like structure wasobserved only in inner (adaxial) side of cotyledons.The outer layer of cotyledon (abaxial side) had collapsed and become a plate-like structure that was caused by high temperatures during baking.The amount of soluble sugars and starch changed during roasting and steaming.These changes affected texture of chestnuts that was a major factor for tasting quality.