板栗加工新品种‘阳光’

doi:10.11707/j.1001-7488.20080331

Scientia Silvae Sinicae ›› 2008, Vol. 44 ›› Issue (3): 174-174.doi: 10.11707/j.1001-7488.20080331

A New Variety of Chinese Chestnut ‘Yangguang’ and Its Process

Huang Wugang,He Xishan,Cheng Lili

Istitute of Forest and Pomology, Beijing Academy of Agricultural and Forestry Sciences Beijing 100093

Received:2008-02-01 Revised:1900-01-01 Online:2008-03-25 Published:2008-03-25

Abstract

Abstract: A new variety for chestnut was selected from Yanshan variety group of Castanea mollissima. The average nut weight was 11.1g. Total reducing sugar content of nuts was up to 18%. Kernels of ‘Yangguang’ retained original color in the heat treatment with the 100 ℃ water. Nuts of ‘Yangguang’ are used to produce good sensorial products without adding color fixatives and the color-retention techniques.

Key words: chestnut, browning, processing, new variety

Huang Wugang;He Xishan;Cheng Lili. A New Variety of Chinese Chestnut ‘Yangguang’ and Its Process[J]. Scientia Silvae Sinicae, 2008, 44(3): 174-174.

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A New Variety of Chinese Chestnut ‘Yangguang’ and Its Process

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