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Effect of CF Preservative on Quality Retention of Fresh Walnut(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2017年10
Page:
114-117
Research Field:
Publishing date:

Info

Title:
Effect of CF Preservative on Quality Retention of Fresh Walnut
Author(s):
WEI Wenwen1; DUAN Wenkai2; SUN Fei1; LYU Ping1; JIA Lianwen1; YU Wangqing1
(1.Jinan Fruit Research Institute，China Supply & Marketing Cooperatives，Jinan，Shandong 250014;2.College of Life Science，Shandong Normal University，Jinan，Shandong 250014)
Keywords:
fresh walnut; CF preservative; ClO2; cold storage
PACS:
-
DOI:
10.11937/bfyy.201710026
Abstract:
Fresh walnuts was used as material.Effects of CF and ClO2 preservative on quality retention of fresh walnuts during storage were investigated in this study,to select the proper preservative.The results showed that ClO2 and CF treatment could significantly inhibit the respiratory intensity，polyphenoloxidase and peroxidase activity，reduce the browning index of walnut peel，but little impact on the seed coat and the flavor during storage in 28 days.Storaged up to 42 days，CF treatment effect was obvious，compared with ClO2 treatments and CK,the browning index reduced by more than 30%，it indicated that CF preservative was useful for walnuts preservation.

References:

 

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Memo

Memo:
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Last Update: 2017-06-02