Effects of different treatments on preservation of postharvest'Dapao'green walnut
To prolong the fresh-keeping period of green walnut,and to explore the optimum fresh-keeping method,Yunnan'Dapao'walnut was taken as the research object in this study.The walnut with green peel was fumigated with 3 μL/L 1-MCP,and the walnut without 1-MCP was used as control.The walnut with green peel was stored at 2-4 ℃ after vacuum sealing with PE bags of two thickness.The rotting rate of green peel,browning rate of green peel,browning rate of kernel coat,hardness and taste of nuts and the content of MDA in nuts were measured regularly.The results showed that 1-MCP fumigation combined with 80 μm PE bag was more beneficial to retard the spoilage of green walnut.
Green walnut1-MCPVacuum sealingStorage and preservation
万方数据
