WEI Wenwen,DUAN Wenkai,SUN Fei,et al.Effect of CF Preservative on Quality Retention of Fresh Walnut[J].Northern Horticulture,2017,41(10):114-117.[doi:10.11937/bfyy.201710026]
CF保鲜剂对青核桃冷藏效果的影响
- Title:
- Effect of CF Preservative on Quality Retention of Fresh Walnut
- Keywords:
- fresh walnut; CF preservative; ClO2; cold storage
- 文献标志码:
- A
- 摘要:
- 以鲜食青核桃为试材，采取CF和ClO2保鲜剂浸果处理，探讨CF和ClO2保鲜剂对青核桃果实冷藏保鲜效果的影响，以期为青核桃的采后保鲜筛选适宜的保鲜剂。结果表明：贮藏28 d内，ClO2和CF保鲜剂处理可显著抑制其呼吸强度，抑制多酚氧化酶和过氧化物酶活性，降低核桃青皮褐变指数，但对种皮和核仁风味的影响不大。贮藏至42 d，CF保鲜剂处理效果明显，较ClO2处理及对照降低果实褐变指数30%以上，可以用于延长核桃采后保鲜期。
- 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.
参考文献/References:
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相似文献/References:
[1]王瑞庆,魏雯雯,徐新明,等.CF保鲜剂对鲜食枸杞贮藏品质的影响[J].北方园艺,2012,36(10):169.
WANG Rui-qing,WEI Wen-wen,XU Xin-ming,et al.Effect of CF Preservative on Quality Retention of Lycium barbarum Fruit[J].Northern Horticulture,2012,36(10):169.
[2]李 晴,刘 丹,马艳萍,等.MA包装对鲜食核桃冷藏期货架品质及内源激素的影响[J].北方园艺,2015,39(04):123.[doi:10.11937/bfyy.201504029]
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备注/Memo
第一作者简介：魏雯雯（1985-），女，硕士，助理研究员，现主要从事果蔬采后贮藏保鲜技术等研究工作。E-mail:flying200807@163.com.责任作者：吕平（1963-），男，本科，副研究员，现主要从事果蔬贮藏保鲜等研究工作。E-mail:jnbxzx@163.com.基金项目：“十二五”农村领域科技国家科技支撑计划资助项目（2015BAD16B09）。