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Water curing of chestnuts and marrons, a commonly used postharvest method, is based on soaking fresh fruit in water typically for 9 days. In this study, water curing tests were carried out on marrons (Castanea sativa Mill., cv. Marrone fiorentino) in a 1:2 marron/water ratio, at 18 ± 1 °C for 9 d. After curing, marrons were stored in a cold room at 15 ± 1 °C for 90 d. Several chemical, physical, microbiological characteristics of the fruit were measured prior to, during and after curing. Results showed that water curing had some preservative effects on marrons. Hydration of fruit during curing resulted in decreased moisture loss during storage. Water curing had an inhibiting effect on fruit-infecting fungi (i.e. Ciboria batschiana, the agent of black rot). A phenomenological hypothesis to explain preservation effects is proposed.

Introduction Stapled haemorrhoidopexy is less painful than Milligan-Morgan haemorrhoidectomy, allowing an earlier return to working activities, but its long-term efficacy is not fully established. This study reports the long-term follow-up of a randomized clinical trial comparing the two techniques in 100 patients affected by third- and fourth-degree haemorrhoids. Methods All patients were contacted and invited to attend the clinic to assess long-term functional outcome. The degree of continence and satisfaction were assessed by questionnaire. Anal manometry and anoscopy were performed. Results Eighty patients were available after a median follow-up of 87 months. No statistically significant differences were found between the two groups in terms of incontinence, stenosis, pain, bleeding, residual skin tags or recurrent prolapse. A tendency towards a higher recurrence rate was reported in patients with fourth-degree haemorrhoids, irrespective of the technique used. No significant changes in anal manometric values were found after surgery in either group. Conclusion Both techniques are effective in the long term.