Studies on the Chestnuts in Storage (IV) : On the Prevention of the Discoloration of Chestnuts in Storage

1. This report was carried out to investigate the prevention of the discoloration of canned chestnuts by various chemicals, variety Ginyose being used in storage. 2. The discoloration of nut was effectively prevented by some organic acids as far as this experiment was concerned. The oxalic acid was the most effective among those acids and the effect of the others was the order as follows ; maleic acid, fumalic acid, pyrubic acid, citric acid, tartaric acid, ascorbic acid and malic acid. 3. Using the mixture of 0.15% ascorbic acid and 0.3% citric acid solution or above in every steps of the canning, the discoloration of nut would be perfectly prevented and the quality was not deteriorated appreciably