|Table of Contents|

Effects of Frozen Treatments on Quality and Physiology of ‘Xiangling’ Walnut Fruits During Storage

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2021年01
Page:
100-107
Research Field:
Publishing date:

Info

Title:
Effects of Frozen Treatments on Quality and Physiology of ‘Xiangling’ Walnut Fruits During Storage
Author(s):
JING Nana1; WANG Jiaxin1; ZHONG Zixuan1; LYU Wenjing1; MA Yanping1; ZHANG Ting2
(1.College of Forestry，Northwest A&F University，Yangling，Shaanxi 712100；2.Institute of Agricultural Products Storage and Processing，Xinjiang Academy of Agricultural Sciences，Urumqi,Xinjiang 830091)
Keywords:
walnut fruits; frozen storage; quality; physiology
PACS:
-
DOI:
10.11937/bfyy.20201221
Abstract:
‘Xiangling’ walnut fruits were used as test materials, the effects of different freezing temperatures (0 ℃, -1 ℃, -20 ℃, -40 ℃ for 48 hours firstly and then -20 ℃) on the changes in the sensory quality, moisture content and fat content, peroxide value, total phenol content, PPO and POD activities were studied.In order to provide theoretical reference and techincal support for the application of walnut fruit storage technology.The results showed that -20 ℃ and -40 ℃ treatments effectively inhibited the browning of walnut fruits and delayed the degradation of fat in kernel.However，no significant difference in sensory quality was detected between them.Frozen storage at -20 ℃ maintained the fat content and oil quality better，the lower PV and the POD peak in kernel was significantly higher，but the average POD activity in green husk was lower than those of the control and other treatments.The quality of walnut fruits kept only for a short period and the fat content promptly decreased in -1 ℃ treatment.AS for the green husk，the cold damage accelerated browning and the crude fat content decreased rapidly after one month.Therefore,-20 ℃ were identified as the suitable freezen storage temperature for walnut fruits.

References:

[1]马艳萍,刘兴华,袁德保,等.不同品种鲜食核桃冷藏期间呼吸强度及品质变化[J].农业工程学报,2010,26(1):370-374.[2]马艳萍,马惠玲,刘兴华,等.鲜食核桃和干核桃贮藏生理及营养品质变化比较[J].食品与发酵工业,2011(3):240-243.[3]梁双婕.干鲜核桃品质比较和乙烯对核桃果实采后成熟调节作用研究[D].杨凌：西北农林科技大学，2016.[4]MILTIADIS V C，ELENI T.Storage of fresh walnuts (Juglans regia L.)-Low temperature and phenolic compounds[J].Postharvest Biology and Technology，2012(73):80-88.[5]冯文煜,蒋柳庆,马惠玲,等.不同厚度PE膜包装对核桃果实采后生理与鲜贮的效应[J].食品科学,2013(18):295-300.[6]陈柏,颉敏华,吴小华,等.1-MCP浓度对‘清香’青皮核桃冷藏期间品质及抗氧化活性的影响[J].经济林研究,2019(2):73-81.[7]王进,柳庆,马惠玲,等.ClO2和1-MCP对青皮核桃二步贮藏的效应[J].中国食品学报,2015(3):137-145.[8]董慧,鲁周民,马艳萍,等.辐照对核桃果实冷藏生理与品质的影响[J].食品科学,2016,37(20):228-233.[9]姚镭栓.预处理、冻藏及解冻方法对速冻青花菜营养品质的影响[D].杭州:浙江大学,2014.[10]ALHAMDAN A，HASSAN B，ALKAHTANI H，et al.Freezing of fresh Barhi dates for quality preservation during frozen storage[J].Saudi Journal of Biological Sciences，2018，25:1552-1561.[11]TAN X Y，MISRAN A，DAIM L D J，et al.Effect of freezing on minimally processed durian for long term storage[J].Scientia Horticulturae，2020，264：109170.[12]LIANG D，LIN F，YANG G，et al.Advantages of immersion freezing for quality preservation of litchi fruit during frozen storage[J].LWT-Food Science and Technology，2015，60(2):948-956.[13]ALHAMDAN A，HASSAN B，ALKAHTANI H，et al.Cryogenic freezing of fresh date fruits for quality preservation during frozen storage[J].Journal of the Saudi Society of Agricultural Sciences，2015,25(8):1552-1561.[14]ZGUL H U，SERVET V，HUSEYIN C A，et al.A comparative study on chemical composition of organic versus conventional fresh and frozen tomatoes[J].Journal of Food Processing and Preservation，2019，43(3):e13964.[15]鲁墨森,张倩,杨娟侠.鲜食核桃保鲜和周年供应技术研究[J].山东农业科学,2010(3):81-83.[16]景鑫鑫,颉敏华,吴小华,等.不同冻藏温度对去青皮鲜核桃采后生理及贮藏品质的影响[J].食品与发酵工业,2019,45(10):161-167.[17]陈柏，颉敏华，吴小华，等.不同冷冻温度对‘清香’去青皮鲜核桃冻藏期间品质的影响[J].经济林研究，2019,37(3):65-72.[18]郭园园,鲁晓翔,李江阔,等.纳他霉素对青皮核桃保鲜的影响[J].食品与发酵工业,2013(8):225-229.[19]弓弼,蒋柳庆,马惠玲.早实核桃3个品种青皮果实鲜贮特性比较[J].食品科学,2016,37(2):250-255.[20]王进,马艳萍,陈金海,等.自发气调方式对核桃鲜贮及核桃仁品质的影响[J].现代食品科技,2014(3):169-176.[21]MEXIS S F，BADEKA A V，RIGANAKOS K A，et al.Effect of packaging and storage conditions on quality of shelled walnuts[J].Food Control，2009，20(8):743-751.[22]GB 5009.227-2016，食品安全国家标准 食品中过氧化值的测定[S].北京：国家卫生和计划生育委员会，2016.[23]CHEN L Y，CHENG C W，LIANG J Y.Effect of esterification condensation on the Folin-Ciocalteu method for the quantitative measurement of total phenols[J].Food Chemistry，2015，170:10-15.[24]NADEMEJAD N，AHMADIMOGHADAM A，HOSSYINIFARD J，et al.Effect of different rootstocks on PAL activity and phenolic compounds in flowers，leaves，hulls and kernels of three pistachio (Pistacia veraL.) cultivars[J].Trees，2013，27(6):1681-1689.[25]WANG J，LIANG S，MA H，et al.Effects of ethephon on fresh in-husk walnut preservation and its possible relationship with phenol metabolism[J].Journal of Food Science，2016，81：1921-1927.[26]VANHANEN L P，SAVAGE G P.The use of peroxide value as a measure of quality for walnut flour stored at five different temperatures using three different types of packaging[J].Food Chemistry，2006，99(1):64-69.[27]STEFANO B，MAARTEN H，ROBERTA T，et al.Metabolic responses to low temperature of three peach fruit cultivars differently sensitive to cold storage[J].Frontiers in Plant Science，2018(9):706-722.[28]陶菲，郜海燕，陈杭君，等.不同包装对山核桃脂肪氧化的影响[J].农业工程学报，2008，24(9)：303-305.[29]MA Y P，LU X G，MA H L，et al.Effect of Co-60-gamma-irradiation doses on nutrients and sensory quality of fresh walnuts during storage[J].Postharvest Biology & Technology，2013，84:36-42.[30]MA Y P，LI P，WATKINS C B，et al.Chlorine dioxide and sodium diacetate treatments in controlled atmospheres retard mold incidence and maintain quality of fresh walnuts during cold storage[J].Postharvest Biology and Technology，2020，161，111063.[31]LI J S，BAI J，LI S Y，et al.Effect of lactic acid bacteria on the postharvest properties of fresh lotus root[J].Postharvest Biology and Technology，2020，160：110983.[32]YINGSANGA P，SRILAONG V，KANLAYANARAT S，et al.Relationship between browning and related enzymes (PAL，PPO and POD) in rambutan fruit(Nephelium lappaceum Linn.) cvs.Rongrien and See-Chompoo[J].Postharvest Biology and Technology，2008，49(2-3):164-168.

Memo

Memo:
-
Last Update: 2021-04-21