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The Effect of Packaging Method and Storage Temperature on Water Chestnut Pulp Quality

The work aims to explore the effects of three packaging methods and three storage temperatures on the quality of water chestnut pulp. In order to study the effect of three different temperatures(-20°C, 5°Cand25°C)on the storage, the PE plastic bags were used as the experimental materials. The storage conditions were as follows: vacuum packaging, nitrogen filling packaging and ordinary packaging. The moisture content, starch content, POD activity and protein content were measured every five days. The experimental period was 30 days. The experimental results showed that the water content and protein content of water chestnut pulp decreased with the increase of storage time. The starch content of water chestnut pulp increased with the increase of storage time. The POD activity of water chestnut pulp increased with the increase of storage time at 25 °C. However, it first increased and then decreased with the increase of storage time at 5 °C and - 20 °C. The conclusion was that vacuum packaging and storage at 5 °C is the best way to keep water chestnut pulp fresh.