CAJ | 학술논문

为探讨鲜食核桃冷藏期间品质变化规律,在(0±1)℃、相对湿度(RH)70%～80%的贮藏条件下,以辽河4号(L4)、西扶1号(X1)和西扶2号(X2)核桃品种为试材,采用0.03mm厚聚乙烯(PE)袋包装,定期对其相关指标进行测定.结果显示,贮藏初期(15 d)呼吸强度迅速下降,之后维持在低且平稳的水平;3个品种之间水分、脂肪、蛋白质及氨基酸含量均呈现极显著差异;贮藏期间蛋白质含量变化不显著;脂肪、不饱和脂肪酸含量及维生素E含量总体呈现下降趋势;氨基酸含量30 d时最高,之后保持下降趋势;酸价及过氧化值呈现上升趋势;贮藏中后期(60 d后)酸价、过氧化值、好果率及感官品质急剧下降.结果表明:鲜食核桃贮藏品质受品种影响很大,60 d为鲜食核桃适宜贮藏期,以LA品质最好.
위탐토선식핵도랭장기간품질변화규률,재(0±1)℃、상대습도(RH)70%～80%적저장조건하,이료하4호(L4)、서부1호(X1)화서부2호(X2)핵도품충위시재,채용0.03mm후취을희(PE)대포장,정기대기상관지표진행측정.결과현시,저장초기(15 d)호흡강도신속하강,지후유지재저차평은적수평;3개품충지간수분、지방、단백질급안기산함량균정현겁현저차이;저장기간단백질함량변화불현저;지방、불포화지방산함량급유생소E함량총체정현하강추세;안기산함량30 d시최고,지후보지하강추세;산개급과양화치정현상승추세;저장중후기(60 d후)산개、과양화치、호과솔급감관품질급극하강.결과표명:선식핵도저장품질수품충영향흔대,60 d위선식핵도괄의저장기,이LA품질최호.
The purpose of this research was to discuss the quality changes of 'Liaohe4', 'Xiful'and 'Xifu2' fresh walnut which were packed in 0.03 mm polyethylene bag and stored at about (O±1)℃, the relative humidity of 70%-80% , and the main indicators were determined regularly. The results indicated that, during the initial storage (15 d), the respiration rate of fresh walnut showed downtrend sharply, then low and stabilized. There were obvious differences on the content of moisture, fat, protein and amino acid among the three cultivars. Protein content changed slightly, the fat, vitamin E and fatty acid content showed a downward trend. The amino acid content was the highest when storing for 30 d then followed by the overall downward trend. Acid value and peroxide value showed an upward trend and acid value, peroxide value, fine fruit rate and sensory quality dropped drastically after 60 days' storage. The results show that the different varieties have obviously different qualities, the suitable storage period is 60 d for fresh walnut and LA is the best in quality during storage.