不同处理方式对'大泡'青皮核桃采后保鲜效果的影响

Effects of different treatments on preservation of postharvest'Dapao'green walnut

冯博 ¹邵毅 ¹黄柳娟 ¹禹建虎 ²龚新武 ²白冰¹

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作者信息

1. 上海市农业科学院农产品质量标准与检测技术研究所,上海 201403
2. 临沧工投顺宁坚果开发有限公司,临沧 675900
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摘要

为延长青皮核桃的保鲜期、研究适合的保鲜方法,以云南'大泡'核桃为研究对象,采用3 μL/L 1-MCP(1-甲基环丙烯)对青皮核桃进行熏蒸处理,以未使用1-MCP处理的青皮核桃为对照,使用两种厚度的PE(聚乙烯)保鲜袋真空密封后,在贮藏温度2-4℃条件下低温储藏,定期测定核桃的果皮腐烂率、果皮褐变率、仁衣褐变率、果仁硬度、口感以及果仁丙二醛的含量等生理指标.结果表明:1-MCP熏蒸结合厚度为80 μm的PE袋密封保存的方式更有利于延缓青皮核桃的腐败.

Abstract

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.

关键词

青皮核桃/1-MCP/真空密封/贮藏保鲜

Key words

Green walnut/1-MCP/Vacuum sealing/Storage and preservation

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基金项目

云南省科技人才与平台计划(院士专家工作站)(202305AF150008)

上海市青年科技英才扬帆计划(20YF1442900)

出版年

2024

上海农业学报

上海市农业科学院,上海市农学会

上海农业学报

CSTPCD

影响因子：0.434

ISSN：1000-3924

参考文献量16

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