|Table of Contents|

Effects of Walnut Green Polyphenols Combined With Low Temperature Storage on the Postharvest Quality of Prune Fruits

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2026年9
Page:
69-75
Research Field:
Publishing date:

Info

Title:
Effects of Walnut Green Polyphenols Combined With Low Temperature Storage on the Postharvest Quality of Prune Fruits
Author(s):
WANG Xue1; CHEN Zheng1; ZHAO Shuoqi2; LI Qian1; ZHU Shuai1; PEI Longying2
(1.Experimental Teaching Demonstration Center of Food Safety and Nutrition,Xinjiang Institute of Technology,Aksu,Xinjiang 843100；2.Xinjiang Auricularia Engineering Technology Research Center,Aksu,Xinjiang 843100)
Keywords:
plum; polyphenol extract; low temperature storage; quality
PACS:
S662
DOI:
10.11937/bfyy.20254037
Abstract:
Taking ‘French’ prunes as the experimental materials,the fruits were treated by immersion for 20 minutes in crude walnut green husk polyphenol preservation solutions at concentrations of 0 mg·L-1 (distilled water control),20 mg·L-1,30 mg·L-1,and 40 mg·L-1,respectively.The effects of crude polyphenol solutions from walnut green peel at different concentrations on fruit quality indices,including decay rate,weight loss rate,firmness,color and soluble solids content,were investigated,in order to provide references for the development of postharvest storage technologies of prunes.The results showed that compared with the control,the 30 mg·L-1 treatment group significantly reduced the decay rate (by 55.45%) and weight loss rate (by 29.92%) of the fruits after 35 days of storage.Additionally,it effectively delayed the decline in firmness during the 7-49 days of storage and better maintained the deep red color of the fruits.In terms of physiological indicators,the ascorbic acid content of 30 mg·L-1 treatment was significantly increased by 113.25% compared to the control in the early storage period (14 days). By the late storage period (49 days),the soluble solids content was significantly increased by 21.53%,while the browning index was significantly reduced by 52.59% compared to the control.In conclusion,walnut green husk polyphenols could effectively improve the postharvest storage quality of prunes,with 30 mg·L-1 identified as the optimal treatment concentration.

References:

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Last Update: 2026-05-20