The sucrose content of irradiated chestnuts was determined during storage at various temperatures. The sucrose content was enhanced by cold-storage or gamma-irradiation. Sucrose was accumulated in irradiated chestnuts and a preferable dose range for the accumulation of sucrose was between 0.5 and 1 kGy. Storage temperature had a profound effect on the sucrose content and the degree of the sucrose accumulation increased with the decrease of storage temperature in both unirradiated and irradiated samples. The spoilage of chestnuts was dependent upon storage temperature irrespective of irradiation treatment.
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Hayashi et al. (1983) studied this question.