CF保鲜剂对青核桃冷藏效果的影响  

Effect of CF Preservative on Quality Retention of Fresh Walnut

作　　者：魏雯雯[1] 段文凯[2] 孙斐[1] 吕平[1] 贾连文[1] 郁网庆[1] 

机构地区：[1]中华全国供销合作总社济南果品研究院,山东济南250014 [2]山东师范大学生命科学学院,山东济南250014

出　　处：《北方园艺》2017年第10期114-117,共4页Northern Horticulture

基　　金："十二五"农村领域科技国家科技支撑计划资助项目(2015BAD16B09)

摘　　要：以鲜食青核桃为试材,采取CF和ClO_2保鲜剂浸果处理,探讨CF和ClO_2保鲜剂对青核桃果实冷藏保鲜效果的影响,以期为青核桃的采后保鲜筛选适宜的保鲜剂。结果表明:贮藏28d内,ClO_2和CF保鲜剂处理可显著抑制其呼吸强度,抑制多酚氧化酶和过氧化物酶活性,降低核桃青皮褐变指数,但对种皮和核仁风味的影响不大。贮藏至42d,CF保鲜剂处理效果明显,较ClO_2处理及对照降低果实褐变指数30%以上,可以用于延长核桃采后保鲜期。Fresh walnuts was used as material.Effects of CF and ClO2 preservative on quality retention of fresh walnuts during storage were investigated in this study,to select the proper preservative.The results showed that ClO2 and CF treatment could significantly inhibit the respiratory intensity，polyphenoloxidase and peroxidase activity，reduce the browning index of walnut peel，but little impact on the seed coat and the flavor during storage in 28 days.Storaged up to 42 days，CF treatment effect was obvious，compared with ClO2 treatments and CK,the browning index reduced by more than 30%，it indicated that CF preservative was useful for walnuts preservation.

关 键 词：鲜食核桃 CF保鲜剂 CLO2 冷藏 

分 类 号：S664.1[农业科学—果树学]