Postharvest handling and storage of chestnutsWorking document of the project: TCP/CPR/8925 by Fabio Mencarelli
|
Copyright
The designations employed and the presentation of the material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.
All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to the Chief, Publishing and Management Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy or by e-mail to [email protected]
© FAO 2003
Table of Contents
Section 1. Postharvest physiology and pathology of chestnuts
1.2 Botanical notes and Chemical composition
1.3 Physical structure of chestnuts
1.4 Respiration and ethylene production
Section 2. Postharvest technology of chestnuts
2.2 Maturity index and Harvest
2.3 Quality parameters and procedure
ANNEX 2 - Flow diagram of chestnut handling in the packinghouse
ANNEX 3 - Traditional sand storage method with small modifications
ANNEX4 - Ventilated wet air system for chestnuts storage
ANNEX 5 - Physiological characteristics and storage requirements
ANNEX 6 - Risk assessment flow process chart of chestnuts