Zhejiang University Researcher Reports Recent Findings in Food Research (Combination of Sodium Nitroprusside and Controlled Atmosphere Maintains Postharvest Quality of Chestnuts through Enhancement of Antioxidant Capacity).

A recent study conducted by researchers at Zhejiang University in Hangzhou, China, investigated the effects of controlled atmosphere (CA) and nitric oxide (NO) on the quality of chestnuts during storage. The study found that both CA and CA+NO improved the storage quality of the chestnuts, with CA resulting in more ethanol production. The combination of CA and NO enhanced antioxidant production and activities, leading to the scavenging of reactive oxygen species and the reduction of malondialdehyde. Overall, the study suggests that the combination of CA and NO is more beneficial for maintaining the quality of chestnuts during postharvest preservation. [Extracted from the article]