摘要
为了探索科学的核桃鲜果的储藏方法,采用自然环境、5℃低温、5℃低温密封3种保存处理方法,就不同时期采收的核桃青皮果实的保鲜贮藏技术进行了试验研究。结果表明:接近成熟期,核桃果实的质量就会逐渐减轻,果实早期采摘有利于贮藏保鲜;低温密封保存可以控制水分的损失;在相同的贮藏环境与保存期间不同核桃品种青皮果实的失水率不相同;带皮青核桃比湿核桃失水缓慢,外果皮能起到很好的保鲜作用;核桃果实外皮若完好无损,则有利于长期保存保鲜。
In order to research scientific storage method of fresh walnut,storage techniques of fresh walnut harvested at different dates were studied by the methods of storage at natural environment,storage at 5 ℃,and sealing storage at 5 ℃.The results showed that walnut mass became light by degrees with fruit ripening,and it was better for keeping fresh to early harvest fruit, lost of water in walnut could be controlled by sealing storage at low temperature, lost rates of water in different varieties were different at the same storage environment and period, lost of water in fresh walnut with exocarp was slower than that in wet walnut,and exocarp could effectively keep fresh, complete exocarp was good for long-term keeping fresh.
出处
《经济林研究》
2008年第3期115-118,共4页
Non-wood Forest Research
基金
陕西省攻关项目"核桃鲜食品种选育及保鲜技术研究"(2006K02-G2)
西安市攻关项目"核桃鲜食品种选育研究"(GG06094)
关键词
核桃
鲜果
贮藏
保鲜
walnut, fresh walnut, storage, keep fresh
