| The effects of different storage conditions on the qualities of walnut and walnut oil were studied.Fresh walnuts were stored under four different storage conditions, such as normal temperature, low temperature, wax-sealing package and fresh-keeping bag package. Through the determination of moisture content, crude protein content, crude fat content and lipase activity of walnut, and acid value, peroxide value and fatty acid composition of walnut oil, the effects of different storage conditions on the qualities of walnut and walnut oil were analyzed.The results showed that saturated fatty acid content accounted for about 9% in walnut oil, and unsaturated fatty acid content was up to 91%. The decrease rates of contents of moisture, crude protein, and crude fat in walnut in wax-sealing package after storing for 90 d were the slowest with 8.09, 0.7, 2.16 point percentage, respectively, and acid value and peroxide value of walnut oil had the slowest growth rates with 0.44 mgKOH/g and 2.19 meq/kg respectively. Lipase activity of walnut in wax-sealing package increased at first and then decreased, and overall activity was low. The content of unsaturated fatty acid in walnut oil in wax-sealing package had the lowest reduction range by 1.03 point percentage.The wax-sealing based on lower temperature could isolate oxygen to a certain extent, and had a positive significance for the storage of walnut and walnut oil. |
