摘要
以‘西扶1号’和‘清香’核桃果实为试材,在(0±0.5)(2±0.5)(5±0.5)(8±0.5)℃温度下贮藏0、30、45 d和60 d后移至(20±1)℃,测定其货架期3 d时的外观、褐变指数、软褐率、色泽和裂果率的变化,以期筛选出核桃适宜的冷藏温度和品种。结果表明:‘西扶1号’核桃果实的褐变指数、软褐率、裂果率显著低于‘清香’核桃果实,其感官品质更优;2个品种核桃果实在(0±0.5)℃贮藏后货架期的外观、褐变指数、裂果率及软褐率均显著低于其它温度处理,色泽保持最好。因此,(0±0.5)℃为保持核桃果实货架期感官品质的适宜贮藏温度,2个品种中以‘西扶1号’果实的货架期感官品质较好。
‘Xifu No.1’and‘Qingxiang’walnut fruits stored at(0±0.5)℃,(2±0.5)℃,(5±0.5)℃and(8±0.5)℃for 0 day,30 days,45 days and 60 days,respectively,were moved to(20±1)℃for 3 days,then the appearance,browning index,softening browning rate,color and fruit cracking rate were measured,in order to select the suitable cold storage temperature and variety of walnut.The results showed that the browning index,softening browning rate and fruit cracking rate were significantly lower and the sensory quality was better in‘Xifu No.1’than‘Qingxiang’fruit;the shelf-life appearance,browning index,fruit cracking rate and softening browning rate of walnut fruits stored at(0±0.5)℃were significantly lower than those at other temperature treatments for the 2 varieties,and the color of samples was the best at(0±0.5)℃.Therefore,(0±0.5)℃was the suitable storage temperature for maintaining the sensory quality of walnut fruits,and the sensory quality of‘Xifu No.1’fruit was better.
作者
高梦璐
袁国芸
王敏雁
马艳萍
刘朝斌
GAO Menglu;YUAN Guoyun;WANG Minyan;MA Yanping;LIU Chaobin(College of Forestry,Northwest A&F University,Yangling,Shaanxi 712100)
出处
《北方园艺》
CAS
北大核心
2021年第13期114-119,共6页
Northern Horticulture
基金
2019年陕西省农业专项资助项目(K3360216015)
陕西省陇县河沟村核桃产业示范村建设资助项目(Z2220220049)。
关键词
核桃果实
贮藏温度
感官品质
货架期
褐变
walnut fruits
storage temperatures
sensory quality
shelf life
browning
