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为了探明不同品种鲜食核桃贮藏效果,以厚麻壳核桃(H1)、薄壳核桃(B1)和威宁泡核桃(W1)为原料,在4℃条件下,相对湿度(RH)70%～80%,利用0.07mm聚乙烯袋包装观察鲜食核桃在贮藏期品质及生理变化。结果表明:厚麻壳核桃和威宁泡核桃不饱和脂肪酸含量较高,且威宁泡核桃含EPA较高;薄壳核桃核仁出仁率最高,品质好;贮藏过程中3个品种鲜食核桃蛋白质和脂肪含量降低很少;酸值和过氧化值均逐渐增大;还原糖含量均先增大后减少;水分变化较小;呼吸强度整体呈下降趋势;丙二醛(MDA)缓慢波动增加;脂肪酶活性快速增大;过氧化氢酶(CAT)活性先下降后上升,但厚麻壳核桃趋势较明显;过氧化物酶(POD)都先增大后减小再增大;多酚氧化酶(PPO)均呈波动趋势;由各指标判断,3个品种鲜食核桃冷藏差异较显著且威宁泡核桃作为鲜食核桃较耐贮藏,其次为薄壳核桃。
In order to find out the storage effect of different varieties of fresh walnut, walnut (H1), walnut (B1) and Weining walnut (W1) were used as raw materials and the relative humidity (RH) was 70% ~ 80%, the use of 0.07mm polyethylene bags to observe the fresh walnut quality and physiological changes during storage. The results showed that the content of unsaturated fatty acid in thick hemp walnut and Weining walnut was higher, and the content of EPA in Weining walnut was the highest. The kernel yield of walnut kernel was the highest and the quality was good. Three varieties of fresh food The content of protein and fat in walnuts decreased little; the value of acid value and peroxide value increased gradually; the content of reducing sugar increased at first and then decreased; the change of water content was smaller; the respiration intensity decreased overall; MDA slowly fluctuated (P <0.05), and the activity of lipase increased rapidly. The activity of catalase (CAT) decreased first and then increased, but the tendency of the thickness was more obvious. The peroxidase (POD) firstly increased, then decreased and then increased Phenoloxidase (PPO) showed a trend of fluctuation. Judging by each index, there were significant differences in refrigerated storage of three varieties of fresh-eating walnuts and Weining walnut as fresh-keeping walnuts, followed by thin-walled walnuts.