Study on several technical solutions for the preservation of Trung Khanh chestnuts in Cao Bang

Abstract

This study aimed to determine technical parameters for the processing and preservation of Trung Khanh chestnuts (Cao Bang, Vietnam) in order to extend storage life and maintain product quality. In-shell chestnuts were treated with a solution containing 0.2% NaCl and 0.2% citric acid for 30 minutes, then dried at 60°C for 4.5 hours to reduce the moisture content to approximately 40%. The products were vacuum-packed using polyethylene (PE), polypropylene (PP), and polyamide (PA) films, and stored under different temperature conditions (15, 5, 0, -10, and -18°C). The results showed that chestnuts vacuum-packed in PA films and stored at -18°C effectively inhibited microbial activity, limited oxidation, and maintained stable quality, allowing storage for up to 12 months with quality equivalent to pre-storage chestnuts. These findings enable to propose appropriate preservation techniques for chestnut raw materials during the harvest season under small- and medium-scale production conditions, contributing to maintaining the quality of chestnuts and developing sustainable brand development of the Trung Khanh chestnut specialty.