Mechanism of Chestnut Rotting During Storage

Wang Xiaoming; Tang Shijun; Li Changzhu; Li Li; Li Dangxun

doi:10.3969/j.issn.1009-9980.2001.02.010

Abstract：In this study， the relationship of respiration rate， metabolic pathway， key enzymatic activities， metabolites and membrane peroxidation with chestnut (Castanea mollissima Bl) rotting during storage at room temperature and cold conditions were investigated. The results showed that respiration rate of chestnut gradually decreased during storage at room temperature， low temperature significantly inhibited the respiration rate during the first period (between 10 days) of the cold storage， then the inhibitory action would gradually release. Compared with room temperature， the lower temperature also obviously inhibited glycolysis， maintained higher level of TCA cycling and reduced conversion of pyruvate to ethanol and lactate. In addition， CAT and POD activities were inhibited while SOD activity were kept high under the lower temperature ，which resulted in reduction of membrane peroxidation. Subsequently， the chestnut rotting rate was significantly reduced. In conclusion， the primary reason for chestnut rotting is the reduction of proper physiologic function and then bacteria and pathogen infection.