研究了食用防腐剂贮藏板栗的效果 ,结果表明 :苯甲酸钠和高锰酸钾处理使板栗保鲜分别达到 82 .0 %和 81.5 % ,山梨酸钾处理保鲜率达 74.1% ,处理前后板栗所含氨基酸总量几乎不变 ,据此认为食用防腐剂用于板栗的贮藏是可行的 The effects of preservatives on the storage of chestnut were studied. The results showed that the fresh storage of chestnut reached 82.0% and 81.5% respectively when treated with sodium benzoate and potassium permanganate, and the fresh storage rate of potassium sorbate reached 74.1%. Before and after treatment, The total amount of almost unchanged, thus that food preservatives for chestnut storage is feasible