乙烯利催熟去青皮对鲜核桃冻藏品质的影响  

Effect of ethephon ripening and peeling on quality of fresh walnut during freezing storage

作　　者：吴小华[1,2] 陈柏 李明泽[1,2] 张蕊 冯继虎[3] WU Xiao-hua;CHEN Bai;LI Ming-ze;ZHANG Rui;FENG Ji-hu(Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Sciences,Lanzhou,Gansu 730070,China;Gansu Innovation Center of Fruit and Vegetable Storage and Processings,Lanzhou,Gansu 730070,China;Gansu Kangxian Productivity Promotion Center,Longnan,Gansu 746500,China)

机构地区：[1]甘肃省农业科学院农产品贮藏加工研究所,甘肃兰州730070 [2]甘肃省果蔬贮藏加工技术创新中心,甘肃兰州730070 [3]甘肃省康县生产力促进中心,甘肃陇南746500

出　　处：《食品与机械》2022年第6期144-150,共7页Food and Machinery

基　　金：甘肃省民生科技专项(编号:21CX10NK001);甘肃省现代水果产业体系项目(编号:GARS-SG-1);甘肃省引导资金项目(编号:2019GAAS03)。

摘　　要：目的:评价乙烯利催熟去青皮的生产操作在鲜核桃冷冻—解冻复鲜中应用的可行性。方法:以清香核桃为试材,将青皮核桃手工采摘后进行乙烯利催熟堆沤去皮,同时以自然堆沤去皮为对照(CK),脱除青皮后置于温度为-7~-5℃、湿度为85%~95%的恒温冷冻库中进行冻藏,并分析冷冻—解冻复鲜后鲜核桃核仁的感官品质、营养品质及油脂品质等。结果:-7~-5℃冻藏条件下,乙烯利催熟去青皮处理在一定程度上促进了脱青皮鲜核冻藏前期种仁、种皮的褐变速度,冻藏10个月后,经乙烯利催熟后脱去青皮的鲜核桃,其种壳色泽、种皮色泽和种仁风味得分分别为73.48,74.56,77.26,核仁含水量、总脂肪含量、酸价、碘值、过氧化值和皂化值分别为22.07%、49.74%、0.62 mg/g、145.31 g/100 g、3.62 meq/kg和169.53mg/g,与人工去青皮鲜核桃相比均无显著性差异,能够保持种仁较好的感官和营养品质。结论:乙烯利催熟可用于脱青皮鲜核桃冷冻贮藏保鲜的前处理工序。Objective:To evaluate the feasibility of the production of ethephon in the freezing thawing and fresh keeping of fresh walnut,and to provide theoretical basis and technical support for fresh walnut freezing thawing and fresh keeping technology system.Methods:The late fruiting walnut variety’Qingxiang’from Longnan county of Gansu province was used as the experimental material,and then the green walnut was picked by hand and then peeled by Ethephon.Meanwhile,the artificial peeling was used as the control(CK).The fresh walnut was peeled and stored in a constant temperature freezer with temperature of-7~-5℃and humidity of 85%~95%,the effects of ethephon on sensory quality(seed shell color,seed coat color,seed coat browning index,peeling difficulty and seed kernel flavor),nutritional quality(water content,total fat content)and oil quality(acid value,iodine value,peroxide value and saponification value)of fresh walnut kernel after freezing thawing were studied.Results:Under the conditions of-7~-5℃frozen storage,Ethrel accelerated the browning rate of peeled fresh kernels in the early stage of frozen storage to a certain extent.After 10 months of frozen storage,the scores of shell color,shell color and kernel flavor were 73.48,74.56 and 77.26,respectively;The kernel water content,total fat content,acid value,iodine value,peroxide value and saponification value were 22.07%,49.74%,0.62 mg/g,145.31 g/100 g,3.62 meq/kg and 169.53 mg/g,respectively.There was no significant difference compared with the artificial peeled fresh walnut,which could maintain better flavor and nutritional quality.Conclusion:Ethephon accelerated ripening and peeling had no adverse effect on the quality of fresh walnut after freezing thawing.Ethephon could be used in the pretreatment process of fresh walnut frozen storage.

关 键 词：乙烯利催熟 人工去皮 冻藏 品质 鲜核桃 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]