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| 不同保鲜方法对核桃青皮感官及核桃仁可溶性蛋白含量的影响 |
| Effects of different preservation methods on sensory and soluble protein content of green walnut |
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| DOI： |
| 中文关键词: 青皮核桃 保鲜 核桃仁 可溶性蛋白 感官 |
| 英文关键词:green walnut preservation walnut kernel soluble protein sensory |
| 基金项目:云南省重大科技专项（2018ZG003）；云南省技术创新人才项目（2017HB091） |
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| 中文摘要: |
| 为研究不同保鲜方法对青皮核桃贮藏期间品质的影响，以漾濞泡核桃为试材，分别采用二氧化氯(ClO2)、1-甲基环丙烯（1-MCP）、乙烯吸收剂进行处理，贮藏于（2±1） ℃条件下，每隔10 d测定核桃仁可溶性蛋白含量，并记录青皮核桃在保鲜过程中青皮的变化情况。结果表明：核桃仁可溶性蛋白含量随贮藏时间延长先升高再降低，随后趋于平稳；贮藏40 d时核桃仁可溶性蛋白含量达到最高峰，ClO2、乙烯吸收剂处理显著高于对照；核桃青皮颜色、紧实度随贮藏时间延长呈下降趋势，褐变指数以及腐烂指数则相反；核桃青皮4项感官指标均在40 d时出现转折点，其中以ClO2处理效果最佳。结合核桃青皮感官指标和核桃仁可溶性蛋白含量的变化情况，建议青皮核桃在低温贮藏40 d左右时，脱青皮可以得到更好品质。 |
| 英文摘要: |
| In order to study the effect of different preservation methods on the quality of green walnut during storage, Yangbipao walnuts were treated with chlorine dioxide (ClO2), 1-methylcyclopropene (1-MCP) and ethylene absorbent, and stored at (2±1) ℃, and the soluble protein content in walnut kernel was determined every 10 d, and the changes of green husk during the preservation process were recorded. The results showed that the soluble protein content in walnut kernel first increased and then decreased, and then tended to be stable. The content of soluble protein reached the peak at 40 d, and the treatment of ClO2 and ethylene absorbent was significantly higher than the control. The color and compactness of walnut green husk decreased with the storage time prolonging, while the browning index and decay index showed opposite trend. The four sensory indexes of walnut green husk had turning points at 40 d, and the treatment effect with ClO2 was the best. Comprehensive analysis of sensory index of walnut green husk and soluble protein content in walnut kernel, it was suggested that green walnut could be stored at a low temperature for about 40 d, and the quality of peeled walnut was better. |
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