|Table of Contents|

Change of the Content of Polyphenol Compounds in Fresh Walnut During Storage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2012年14期
Page:
163-165
Research Field:
Publishing date:

Info

Title:
Change of the Content of Polyphenol Compounds in Fresh Walnut During Storage
Author(s):
JI Ai-qing1; PENG Gong-bo2; YANG Hong-yan3; NING Chan-juan4; WU Guo-liang5
1.College of Life Science and Technology，Jinzhong College，Jinzhong，Shanxi 030600；
2.Dengfeng Bureau of Forestry，Dengfeng，Henan 452470；
3.Jinzhong City Meteorology Bureau，Jinzhong,Shanxi 030600；
4.College of Horticultural Science，Shanxi Agricultural University，Taigu，Shanxi 030801；
5.College of Horticultural Science，Henan Agricultural University，Zhengzhou，Henan 450002
Keywords:
fresh walnut; rotted rate; total phenol; flavonoids
PACS:
S 664.109+.3
DOI:
-
Abstract:
Seven varieties of precocious walnut were used as the materials.Rotted rate of fresh walnuts under both normal temperature and cold storage conditions was investigated.The dynamic change of polyphenol compounds content was studied as well.The results showed that compared with normal temperature，cold storage decreased rotted rate more effectively；Total phenol and flavonoids contents，which were low during prophase period but increased with storage time rapidly，showed a similar variation.The contents both appeared peak values 15 days after stored.Whereafter，they decreased continuously；Rotted rate increased rapidly 15 days after stored.Correlation analysis showed that there was a positive correlation between rotted rate and total phenol，while flavonoids content appeared a negative correlation.

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Last Update: 2014-09-17