摘要
研究了陇核3号核桃在(0±1)℃、(5±1)℃和室温(20～30℃)条件下贮藏180天期间生理与品质的变化。结果表明,低温贮藏核桃的呼吸速率显著低于室温贮藏,而且含水量、可溶性蛋白质、总脂肪含量以及可溶性总糖含量均明显高于室温条件下贮藏的核桃。低温能较好地保持核桃的品级,其中0℃贮藏质量最好,但与5℃低温条件下贮藏180天期间总体上无明显差异。
In this paper, the changes of physiology and quality of walnuts （Juglans regia L.） Longhe No.3 stored at （0±1） ℃, （5±1） ℃ and 20-30 ℃（room temperature） for 180 days were studied. The results showed that storing at low temperature was more effective to slow down respiratory rate, reduce the losses of water, soluble protein con- tent. total fat content and soluble total sugars content compared with the walnut stored at room temperature. Overall, low temperature was advantageous to their quality grade, storage quality of the walnut stored at 0 ℃ was the best lint there was no significant difference oceurred during 180 days storage of walnuts at 0 ℃ and 5 ℃ as a whole.
出处
《保鲜与加工》
CAS
2009年第4期38-41,共4页
Storage and Process
基金
"十一五"国家科技支撑计划(2006BAD01A17)
关键词
核桃
贮藏
温度
生理
品质
walnut
storage
temperature
physiology
quality
