Exploration on Mechanism by Which Exogenous Hydrogen Peroxide Delays Browning of Chinese Chestnut Kernels

CAO Meng; JIN Yuhui; ZHOU Feng; YANG Ruyi; LI Jianfang

doi:10.19554/j.cnki.1001-3563.2026.07.012

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Packaging Engineering ›› 2026, Vol. 47 ›› Issue (7) : 103-110. DOI: 10.19554/j.cnki.1001-3563.2026.07.012

Agro-products Preservation and Food Packaging

Exploration on Mechanism by Which Exogenous Hydrogen Peroxide Delays Browning of Chinese Chestnut Kernels

CAO Meng, JIN Yuhui, ZHOU Feng, YANG Ruyi, LI Jianfang^*

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Abstract

The work aims to explore the effect and mechanism of different concentrations of hydrogen peroxide on delaying the browning of Chinese chestnut kernels and improving the storage quality of Chinese chestnuts. The Xinyang high-quality Yuluohong Chinese chestnut was used as the test material, and the Chinese chestnut kernels were soaked in hydrogen peroxide solutions with concentrations of 1, 5 and 10 mmol/L at room temperature (25 ℃) for 3 min, and then treated with water as the control group, and finally stored in vacuum packaging for 15 d. The weight loss rate, browning degree, malondialdehyde content, catalase and peroxidase activity were measured every 3 d. During storage, compared with the blank group, the browning degree of Chinese chestnut kernels treated with 5 mmol/L exogenous hydrogen peroxide decreased by 5.9%, the weight loss rate decreased by 42.2%, the activity of peroxidase (POD) and catalase (CAT) increased to a certain extent, and the activity of polyphenol oxidase (PPO) decreased. The accumulation of malondialdehyde in Chinese chestnut cells was effectively slowed down within 9 d of storage, thus delaying the browning of Chinese chestnut kernels. In conclusion, after low concentration hydrogen peroxide treatment, the browning of Chinese chestnut kernels can be effectively slowed down, while high concentration treatment is not conducive to its storage quality. Among them, 5 mmol/ L hydrogen peroxide treatment has the best effect on browning inhibition. This result provides a theoretical basis for the storage and preservation of Chinese chestnut.

Key words

exogenous hydrogen peroxide / Chinese chestnuts / browning / storage

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CAO Meng, JIN Yuhui, ZHOU Feng, YANG Ruyi, LI Jianfang. Exploration on Mechanism by Which Exogenous Hydrogen Peroxide Delays Browning of Chinese Chestnut Kernels[J]. Packaging Engineering. 2026, 47(7): 103-110 https://doi.org/10.19554/j.cnki.1001-3563.2026.07.012

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