摘要
【目的】研究二氧化氯(ClO_(2))处理对湿鲜核桃低温贮藏期间效果影响,筛选适宜的处理浓度,为生产中湿鲜核桃贮运保鲜实用技术的应用推广提供理论参考。【方法】以新疆主栽核桃品种温185湿鲜核桃为试材,采用0(CK)、50、100和150 mg/L四个浓度ClO_(2)熏蒸处理后,置于(0±1)℃、相对湿度(RH)75%~80%条件下,定期统计其种壳霉变率,测定种仁相关的品质和理化指标,分析不同浓度ClO_(2)熏蒸处理对湿鲜核桃贮藏效果的影响。【结果】与对照CK相比,ClO_(2)熏蒸处理可显著抑制核桃坚果表面霉菌发生,降低其种皮褐变指数,维持核桃新鲜度和较好的核仁感官品质,且酸价和ClO_(2)残留含量维持在较低水平,其中100和150 mg/L ClO_(2)处理可使湿鲜核桃种壳霉变发生时间推迟7 d,霉变率较对照组分别降低10.67%和7.33%。【结论】100 mg/L ClO_(2)熏蒸处理效果最好,贮藏49 d时,种壳霉变率为26.67%,种皮褐变指数为18.89,好果率达到86.67%。
【Objective】This project aims to carry out chlorine dioxide treatment experiments to regulate the effect of its low-temperature storage period in order to screen the appropriate treatment concentration.【Methods】The main cultivar Wen 185 wet walnut in southern Xinjiang was taken as the test material,after fumigation with four concentrations of chlorine dioxide(ClO_(2)),0(CK),50,100,and 150 mg/L,they were placed under(0±1)℃,RH 75%~80%condition and the mold rate of its seed shell were regularly counted,and the quality of physical and chemical indicators related to its seed kernels determined to analyze the effects of different concentrations of ClO_(2) fumigation on its storage effect.【Results】The results show that compared with the control CK,ClO_(2) fumigation could inhibit the occurrence of mold on the surface of walnut nuts significantly and reduce the browning index of their seed coat,maintain walnut freshness and good nucleolar organoleptic quality with low acid valence and chlorine dioxide residuals,among which,the 100 and 150 mg/L ClO_(2) treatments could delay the occurrence of wet-fresh walnut seed hull mold by 7 days,and the mildew rate was reduced by 10.67%and 7.33%,respectively compared with the control group.【Conclusion】Comprehensive analysis show that the 100 mg/L ClO_(2) treatment has the best effect.When stored for 49 days,the seed shell mold rate is 26.67%,the seed coat browned index was 18.89,and the rate of intact fruit was 86.67%.This result can provide theoretical reference and scientific basis for the application and promotion of practical technology for the storage,transportation and preservation of wet-fresh walnuts in production.
作者
王苹
孔娜
潘俨
孙席平
徐斌
张婷
WANG Ping;KONG Na;PAN Yan;SUN Xiping;XU Bin;ZHANG Ting(College of Food and Pharmaceutical Sciences,Xinjiang Agricultural University,Urumqi 830052,China;Science and Technology of the Project of Service center of Xinjiang,Urumqi 830000,China;Research Institute of Farm Products Storage and Processing,Xinjiang Academy of Agricultural Sciences/Research Center of Main Agricultural Products Processing Engineering in Xinjiang/Key laboratory of Agricultural Products Processing and Preservation Xinjiang,Urumqi 830091,China)
出处
《新疆农业科学》
CAS
CSCD
北大核心
2023年第8期1940-1949,共10页
Xinjiang Agricultural Sciences
基金
国家自然科学基金项目“高CO 2处理诱导薄皮核桃青皮熊果苷调控其采后褐变的作用机制研究”(32260411)
新疆维吾尔自治区科技支疆项目“青皮核桃气调包装(MAP)鲜贮技术的引进与示范”(2019E0271)。
关键词
湿鲜核桃
二氧化氯
种壳霉变
种仁品质
保鲜效果
wet-fresh walnuts
ClO_(2)
shell mildew
kernel quality
preservation effect
作者简介
王苹(1997-),女,硕士研究生,研究方向为农产品贮运与加工,(E-mail)1346521052@qq.com;通信作者:张婷(1980-),女,研究员,博士,研究方向为农产品贮运与加工(E-mail)zhangtingkikie@163.com。
