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| Effect of low-temperature freezing preservation on peeled fresh walnuts of Wen 185 |
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| DOI： |
| KeyWord:Wen 185 walnut fresh walnut low temperature freezing preservation |
| FundProject:中央财政林业科技推广示范项目（\[2021\]ZYTG006）；陇原青年人才项目“核桃保鲜实验研究”(市委组\[2019\]57);甘肃省委组织部重点人才项目（2021RCXM71） |
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| Abstract: |
| Aiming to provide a theoretical basis for fresh walnut preservation and storage,taking Wen 185 as the test variety, after peeling, it was frozen at-10 ℃ for 180 d, and its quality changes were analyzed during the storage period. The results showed that during the storage period of Wen 185 peeled fresh walnut, the nut mold rate was 0, the seed coat changed from dark yellow to nearly dark brown and easy to separate, the seed kernel was white, the aroma changed from deep fragrance to light fragrance, and the color difference between seed kernel and seed coat gradually increased. There was a overall downward trend in the moisture content and oil content.The changes of the flavor substances of kernels were divided into three stages, namely 0-60 d, 90 d, 120-180 d.The composition of fatty acids in walnut oil did not change significantly, but the relative content changed to varying degrees. The acid value and peroxide value of walnut oil increased gradually,but both did not exceed the national standard. During the freezing storage period (0-180 d), there is little change in nut quality of Wen 185, and the low temperature freezing storage effect is good. |
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