青皮鲜核桃低温贮藏后货架期品质的变化  

Quality changes of green juglans during shelf life after cold storage

作　　者：郭园园[1] 鲁晓翔[1] 李江阔[2] 陈绍慧[2] 张鹏[2] 李博强[3] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134 [2]国家农产品保鲜工程技术研究中心,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [3]中国科学院植物研究所资源植物研发重点实验室,北京100093

出　　处：《食品与发酵工业》2014年第2期213-218,共6页Food and Fermentation Industries

基　　金：国家“十二五”科技支撑计划(2012BAD38B01);天津市重点科技攻关项目(11ZCKFNC01900);林业公益性行业专项(201004048-2)

摘　　要：以青皮鲜核桃为试材,研究不同厚度PE包装的青皮鲜核桃结合低温贮藏60d后,转入常温货架期间果实品质及生理的影响。结果表明:在货架期间,经厚度为40、50μm的PE袋包装处理过的青皮鲜核桃能有效地保持其原有水分和色泽,降低呼吸强度,提高青皮鲜核桃仁过氧化物酶(POD)和过氧化氢酶(CAT)的活性,并使脂氧合酶(LOX)活性维持在较低的水平,能够有效保持青皮鲜核桃的品质,延缓果实衰老。与对照组相比,经厚度为40μm的PE袋包装处理过的青皮鲜核桃货架期延长到9d,保鲜效果良好。The effects of film packaging combined refrigerator storage on physiology and quality of green juglans were investigated. Green juglans were storaged for 60 days and then change into room temperature. The result showed that： 40 μm and 50 μm PE packaging treatment could effectively keep the original moisture content and original col- or, reduce the fruit respiration. The activities of catalase （CAT） and peroxidase （POD） were promoted during the shelf life. The activity of lipoxygenase （LOX） was also maintained at a lower level. The quality of green juglans were effectively maintained and the ripening of green juglans was delayed. Compared with control group, green juglans with 407 m PE packaging treatment had better preservation effect which extended the shelf-life up to 9 days.

关 键 词：青皮鲜核桃 PE包装 货架期 生理品质 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]