不同保鲜处理对青皮核桃贮藏品质的影响  

Effects of Different Preservation Treatments on Storage Quality of Green Walnut

作　　者：赵茹 康明丽[1] 张琴 朱志强 何爱民 吉洋洋 ZHAO Ru;KANG Mingli;ZHANG Qin;ZHU Zhiqiang;HE Aimin;JI Yangyang(College of Food Science and Biology,Hebei University of Science and Technology,Shijiazhuang 050000,China;National Engineering Research Center of Agricultural Product Preservation(Tianjin),Key Laboratory of Agricultural Product Storage and Preservation,Ministry of Agriculture and Rural Affairs,Tianjin 300384,China;Institute of Agricultural Product Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences,Tianjin 300384,China;Hebei Lüling Kangwei Food Co.,Ltd.,Xingtai 054300,China)

机构地区：[1]河北科技大学食品与生物学院,河北石家庄050000 [2]国家农产品保鲜工程技术研究中心(天津),农业农村部农产品贮藏保鲜重点实验室,天津300384 [3]天津市农业科学院农产品保鲜与加工技术研究所,天津300384 [4]河北绿岭康维食品有限公司,河北邢台054300

出　　处：《食品工业科技》2024年第18期273-281,共9页Science and Technology of Food Industry

基　　金：河北省重点研发计划项目(21327101D)。

摘　　要：为探究不同保鲜处理对青皮核桃贮藏效果的影响,该研究以青皮核桃为试验材料,采用4种不同保鲜方法进行处理:0℃冷水浸泡5 min、150 mg/L ClO_(2)浸泡20 min、100 mg/L赤霉素浸泡20 min和赤霉素(100 mg/L)+咪鲜胺(有效成分含量450 g/L)混合处理20 min,以不做处理的青皮核桃为对照,在0±0.3℃的低温条件下贮藏,研究其贮藏期间褐变指数、水分含量、色差、呼吸强度、硬度、叶绿素含量、丙二醛(malondialdehyde,MDA)含量、多酚氧化酶(polyphenol oxidase,PPO)和过氧化物酶(peroxidase,POD)活性,总酚和总黄酮含量。结果表明,在贮藏期间,处理组青皮核桃与对照组相比,处理组显著(P<0.05)延缓了其水分含量的降低和色差的变化,延缓褐变指数、呼吸强度和PPO活性的上升,抑制了硬度、叶绿素、总酚、总黄酮含量的下降,降低了贮藏期MDA的生成量,更好的保持POD活性。由试验可知,赤霉素+咪鲜胺处理的青皮核桃水分含量、硬度、叶绿素含量、总酚和总黄酮含量最高,褐变指数和色差上升最缓慢,呼吸强度最低,丙二醛含量和PPO、POD活性最低,保鲜效果最佳。To explore the effects of different preservation treatments on the storage quality of green walnut,this study took green walnut as test material and adopted 4 different preservation.Methods:Soaked in cold water at 0℃for 5 min,150 mg/L ClO_(2) for 20 min,100 mg/L gibberellin for 20 min and mixed with gibberellin(100 mg/L)+imidamine(active component content 450 g/L)for 20 min.The browning index,moisture content,color difference,respiratory intensity,hardness,chlorophyll content,malondialdehyde(MDA)content,polyphenol oxidase(PPO)and peroxidase(POD)activity,total phenol and total flavonoids content of walnut with green peel as control were studied during storage under 0±0.3℃.The results showed that during the storage,compared with the control group,the treatment group significantly(P<0.05)delayed the decrease of water content and the change of color difference,delayed the increase of browning index,respiratory intensity and PPO activity,inhibited the decrease of hardness,chlorophyll,total phenol and total flavonoid contents,reduced the MDA production and better maintained POD activity during the storage period.According to the experiment,the water content,hardness,chlorophyll content,total phenol and total flavone content of green walnut treated with gibberellin+imimine were the highest,the browning index and color difference increased the most slowly,the respiratory intensity was the lowest,the malondialdehyde content and the activities of PPO and POD were the lowest,and the preservation effect was the best.

关 键 词：青皮核桃 低温贮藏 保鲜处理 贮藏效果 赤霉素 咪鲜胺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]