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| 不同品种鲜食核桃冷藏期间呼吸强度及品质变化 | |
| 引用本文： | 马艳萍,刘兴华,袁德保,王丽美,袁逸飞.不同品种鲜食核桃冷藏期间呼吸强度及品质变化[J].农业工程学报,2010,26(1):370-374. |
| 作者姓名： | 马艳萍 刘兴华 袁德保 王丽美 袁逸飞 |
| 作者单位： | 1. 西北农林科技大学林学院,杨凌,7121001 2. 西北农林科技大学食品科学与工程学院,杨凌,712100 3. 华南理工大学轻工与食品学院,广州,510640 |
| 摘 要： | 为探讨鲜食核桃冷藏期间品质变化规律，在(0±1)℃、相对湿度(RH)70%～80%的贮藏条件下，以辽河4号（L4）、西扶1号（X1）和西扶2 号（X2）核桃品种为试材，采用0.03 mm 厚聚乙烯（PE）袋包装，定期对其相关指标进行测定。结果显示，贮藏初期（15 d）呼吸强度迅速下降，之后维持在低且平稳的水平；3个品种之间水分、脂肪、蛋白质及氨基酸含量均呈现极显著差异；贮藏期间蛋白质含量变化不显著；脂肪、不饱和脂肪酸含量及维生素E含量总体呈现下降趋势；氨基酸含量30 d 时最高，之后保持下降趋势；酸价及过氧化值呈现上升趋势；贮藏中后期（60 d后）酸价、过氧化值、好果率及感官品质急剧下降。结果表明：鲜食核桃贮藏品质受品种影响很大，60 d 为鲜食核桃适宜贮藏期，以L4品质最好。 |
| 关 键 词： | 贮藏，呼吸强度，品质控制，鲜食核桃 |
| 收稿时间： | 2008/12/3 0:00:00 |
| 修稿时间： | 6/8/2009 12:00:00 AM |
Changes of respiration intensity and quality of different varieties of fresh walnut during cold storage[ |
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| Ma Yanping,Liu Xinghua,Yuan Debao,Wang Limei,Yuan Yifei.Changes of respiration intensity and quality of different varieties of fresh walnut during cold storage[[J].Transactions of the Chinese Society of Agricultural Engineering,2010,26(1):370-374. | |
| Authors: | Ma Yanping Liu Xinghua Yuan Debao Wang Limei Yuan Yifei |
| Institution: | 1.College of Forestry/a>;Northwest Agriculture and Forestry University/a>;Yangling 712100/a>;China/a>;2.College of Food Science and Engineering/a>;3.Department of Light Industry and Food/a>;South China University of Technology/a>;Guangzhou 510640/a>;China |
| Abstract: | The purpose of this research was to discuss the quality changes of 'Liaohe4', 'Xiful'and 'Xifu2' fresh walnut which were packed in 0.03 mm polyethylene bag and stored at about (O±1)℃, the relative humidity of 70%-80% , and the main indicators were determined regularly. The results indicated that, during the initial storage (15 d), the respiration rate of fresh walnut showed downtrend sharply, then low and stabilized. There were obvious differences on the content of moisture, fat, protein and amino acid among the three cultivars. Protein content changed slightly, the fat, vitamin E and fatty acid content showed a downward trend. The amino acid content was the highest when storing for 30 d then followed by the overall downward trend. Acid value and peroxide value showed an upward trend and acid value, peroxide value, fine fruit rate and sensory quality dropped drastically after 60 days' storage. The results show that the different varieties have obviously different qualities, the suitable storage period is 60 d for fresh walnut and LA is the best in quality during storage. |
| Keywords: | storage respiration intensity quality control fresh walnut |
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