不同包装处理对鲜食核桃的保鲜效应  

Effects of Different Treatments on Preservation of Fresh Walnut

作　　者：张丽萍 朱旭[2] 马惠玲[2] 

机构地区：[1]睢宁县农业委员会农环站,江苏睢宁221200 [2]西北农林科技大学生命科学学院,陕西杨凌712100

出　　处：《山东农业科学》2014年第10期117-119,共3页Shandong Agricultural Sciences

基　　金：陕西省农业攻关项目"高二氧化碳气调对核桃鲜贮的原理与技术研究"(2012K01-29)

摘　　要：以西扶2号核桃为试材,研究了不同保鲜材料对鲜食核桃保鲜过程中的氧气、酸价、过氧化值等生理生化指标的影响。结果表明:用PE30和PE50包装保鲜效果较好。Using walnut variety Xifu No.2 as test material, the effects of different fresh-keeping materials on physiological and biochemical indicators of fresh walnut were studied , including oxygen , acid value , peroxide value and so on .The results showed that PE 30 and PE50 treatments had better preservation effects .

关 键 词：鲜食核桃 保鲜材料 酸价 含水量 抗氧化活性 保鲜效果 

分 类 号：S664.109.3[农业科学—果树学]