Abstract
This study aimed to determine the effect of storage conditions on the quality of fruits before natural dropping of the chestnut fruit. Before natural dropping of chestnut burrs, fruits were collected to investigate changes in quality including Brix, free sugar contents, and free amino acid contents at different storage temperatures (1°C, 5°C, 10°C, and 25°C), storage duration (7, 15, and 30 days), and condition (with or without burrs). To investigate changes in fruit quality, the fruits were collected 9 days before the natural drop, 3 days before the natural drop, and ripe fruits were collected from the tree. Chestnuts on the tree increased in Brix free sugar and free amino acid content as they ripened. Cold temperature storage (1°C and 5°C) treatment increased the sucrose and glutamine contents. Thus, the storage conditions of chestnut burrs changed the sweetness, saltiness, and umami of the fruit.
https://ror.org/00b7yvh50 
