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| Effects of different preservation methods on sensory and soluble protein content of green walnut |
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| DOI： |
| KeyWord:green walnut preservation walnut kernel soluble protein sensory |
| FundProject: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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| Abstract: |
| 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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