不同处理方式对青皮核桃保鲜效果的影响  

Effects of Different Treatments on Fresh-Keeping Effect of Green Walnut

作　　者：李广胜 高悦 马骏 李昆仑 刘林林 路丹丹[3] LI Guang-sheng;GAO Yue;MA Jun;LI Kun-lun;LIU Lin-lin;LU Dan-dan(National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin),Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Tianjin 300384,China;Tianjin Agricultural University,Tianjin 300384,China;Tianjin University of Science and Technology,Tianjin 300222,China)

机构地区：[1]国家农产品保鲜工程技术研究中心(天津),天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 [2]天津农学院,天津300384 [3]天津科技大学,天津300222

出　　处：《保鲜与加工》2021年第11期28-33,共6页Storage and Process

基　　金：天津市农业科学院院长基金(16008)。

摘　　要：为延长青皮核桃贮藏时间,提升市场价值,以“辽核一号”为试材,对其使用PE50(PE材料,厚度50μm)保鲜袋进行包装,包装前分别采用ClO_(2)、1-MCP和混合(ClO_(2)+1-MCP)处理,于0℃环境进行贮藏。结果表明:与单一处理相比,混合处理能够有效保持核桃仁水分,减缓核桃青皮褐变与腐烂的程度,有效抑制核桃仁中乙烯和丙二醛的产生;混合处理组核桃仁可溶性蛋白含量与VC含量较贮藏初期下降缓慢,保持了青皮核桃较好的贮藏品质,贮藏时间为120 d时仍具有很高的市场价值;其他单一处理组在90 d时由于表皮腐烂率较高直接影响到核桃仁口感与品质,失去贮藏意义。In order to prolong the storage time and enhance the market value of green walnut,‘Liaohe No.1’walnuts were treated with ClO_(2),1-MCP and mixture of the above two,respectively,and then packaged in the PE50(PE,thickness 50μm)fresh-keeping bags and stored at 0℃.The results showed that the mixed treatment of ClO_(2) and 1-MCP could effectively maintain walnut moisture,slow down the degree of walnut green browning and decay,and inhibit the production of ethylene and malondialdehyde,in walnut kernels,compared with single preservative treatment.Besides,the contents of soluble protein and VC in walnut kernels in mixed treatmnet group decreased slowly in initial stage of storage,which maintained the better storage quality of green walnut.And it still had high market value at 120 days of storage.While the walnut kernels taste and quality of green walnut in the other single treatment groups deteriorated due to the high decay rate of walnut skin at 90 days of storage,and lost the significance of storage.

关 键 词：青皮核桃 二氧化氯 1-MCP 保鲜 

分 类 号：S664.1[农业科学—果树学]