摘要
[目的]为鲜食核桃的贮藏保鲜提供依据。[方法]以西林2号核桃为试材,分析、比较鲜食核桃和干制核桃(对照)在0℃、0.03mm聚乙烯袋包装条件下贮藏时的生理生化变化。[结果]在贮藏过程中,鲜食核桃的呼吸强度整体呈下降趋势,且远大于对照(P<0.01);SOD活性呈先增大后减小趋势;MDA含量先增大而后较稳定;过氧化氢酶活性先下降,在贮藏至45 d时急剧上升,然后缓慢下降;细胞膜透性增大;脂肪酶活性先上升后下降,最后趋于平缓;脂肪氧合酶活性先增大后减小,之后又有上升趋势。随着贮藏时间的延长,鲜食核桃油脂酸值增大,过氧化值先增大后减小,碘价减小。[结论]从各生理生化指标来看,鲜食核桃不耐贮藏。
[ Objective ] The aim was to provide the basis for storing and fresh-keeping of fresh walnut. [ Method ] Using Xilin No. 2 walnut as tested material, the physiological and biochemical changes of fresh walnut and dried walnut （CK） packed in 0.03 mm polyethylene bag and stored at 0℃ were analyzed and compared. [ Result] During the storage, the respiration rate of fresh walnut showed downtrend, which was much larger than that of CK （P 〈 0.01 ） , SOD activity first increased and then decreased; MDA content first increased and then stabilized; catalase activity first declined, rose steeply when storing for 45 d, and then declined slowly ; membrane permeability increased ; lipase activity first rose and then declined, finally became fiat; lipoxygenase activity first increased, then decreased and then showed increasing trend. The lipid acid value of fresh walnut oil increased, peroxide value first increased and then decreased and iodine value decreased with the prolonging of the storage time. [ Conclusion] From the each physiological and biochemical index, the fresh walnut had shorter storage life.
出处
《安徽农业科学》
CAS
北大核心
2008年第23期9858-9860,9960,共4页
Journal of Anhui Agricultural Sciences
基金
广西工业职业技术学院资助项目
关键词
鲜食核桃
干制核桃
贮藏
生理生化
Fresh walnut
Dried walnut
Storage
Physiology and biochemical
