摘要
以青皮核桃为试材,将果实分别贮藏在(5±1)、(0±0.5)、(-1±0.5)℃条件下,研究不同贮藏温度对青皮核桃保鲜效果的影响。结果表明,(-1±0.5)℃贮藏对青皮核桃含水量的下降、a*的升高、酸价的升高有延缓作用,可降低青皮核桃外果皮的呼吸强度,但对MDA含量的抑制作用不大,并有效提高了青皮核桃POD的活性,降低了PPO的活性,延缓了青皮核桃的衰老。与对照组的贮藏期相比,实验组一与实验组二分别延长了30d和45d。不同贮藏温度对青皮核桃保鲜效果顺序为:(-1±0.5)℃>(0±0.5)℃>(5±1)℃。这说明贮藏青皮核桃的适宜温度为(-1±0.5)℃。
The experiment selected green juglans as experimental material. In order to investigate the effect of different storage temperatures on the freshness retaining of green juglans,the green juglans were stored under （5±1）,（0±0.5）,（-1±0.5）℃. The result showed that：the group of （-1±0.5）℃ storage temperature could delay the decrease of moisture content,increase of a＊ and increase of acid value. （-1±0.5）℃ storage could reduce the decrease of fruit firmness,but the inhibition effect on of MDA content was not obvious. The activities of peroxidase （ POD ） were promoted effectively and the activity of polyphenol oxidas （ PPO ） was reduced effectively,in turn,the ripening of green juglans was delayed. Compared with the control group,the storage period of the experimental group one and the experimental group two were extended 30d and 45d. The result of green juglans under different storage temperatures was in the following order ： （-1±0.5）℃＆gt;（0±0.5）℃＆gt; （5±1）℃. Therefore,the optimum storage temperature of green juglans was （-1±0.5）℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第16期308-312,共5页
Science and Technology of Food Industry
基金
国家"十二五"科技支撑计划(2012BAD38B01)
天津市重点科技攻关项目(11ZCKFNC01900)
关键词
青皮核桃
贮藏温度
保鲜
green juglans
storage temperature
freshness retaining
