|Table of Contents|

Changes of Shelf-Life Sensory Quality of Walnut Fruits at Different Temperatures

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2021年13
Page:
114-119
Research Field:
Publishing date:

Info

Title:
Changes of Shelf-Life Sensory Quality of Walnut Fruits at Different Temperatures
Author(s):
GAO Menglu; YUAN Guoyun; WANG Minyan; MA Yanping; LIU Chaobin
(College of Forestry，Northwest A&F University，Yangling，Shaanxi 712100)
Keywords:
walnut fruits; storage temperatures; sensory quality; shelf life; browning
PACS:
-
DOI:
10.11937/bfyy.20204420
Abstract:
‘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.

References:

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Last Update: 2021-10-11