[1]黄宁,孙雯,马惠玲*,等. 不同气体参数对青皮核桃保鲜效应的影响[J].西北林学院学报,2018,33(6):89-93.[doi:10.3969/j.issn.1001-7461.2018.06.15]
　HUANG Ning,SUN Wen,MA Hui-ling*,et al. Effects of Controlled Atmosphere Storage on Green Walnut Fruit Preservation and the Parameters Selection[J].JOURNAL OF NORTHWEST FORESTRY UNIVERSITY,2018,33(6):89-93.[doi:10.3969/j.issn.1001-7461.2018.06.15]
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 不同气体参数对青皮核桃保鲜效应的影响()
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《西北林学院学报》[ISSN:1001-7461/CN:61-1202/S]

卷:
第33卷
期数:
2018年第6期
页码:
89-93
栏目:
出版日期:
2018-11-30

文章信息/Info

Title:
 Effects of Controlled Atmosphere Storage on Green Walnut Fruit Preservation and the Parameters Selection
文章编号:
1001-7461(2018)06-0089-05
作者:
 黄宁1; 孙雯2; 马惠玲1*; 梁丽松3; 张萍萍1
 （1.西北农林科技大学 生命科学学院，陕西 杨陵 712100；2.瓦房店市林业科技中心，辽宁 瓦房店 116300；3.中国林业科学研究院 林业研究所，北京 100091）
Author(s):
 HUANG Ning1; SUN Wen2; MA Hui-ling1*; LIANG Li-song3; ZHANG Ping-ping1
 (1.College of Life Science,Northwest A & F University,Yangling,Shaanxi 712100,China;2.Wafangdian City Forestry Science and Technology Center,Wafangdian,Liaoning 116300,China;3.Research Institute of Forestry Chinese Academy of Forestry,Beijing 100091,China)
关键词:
 ; 青皮核桃; 耐贮性; 气调贮藏; 采后生理
Keywords:
 ; green walnut fruit;  storability;  controlled atmosphere;  postharvest physiology
分类号:
S664.1
DOI:
10.3969/j.issn.1001-7461.2018.06.15
文献标志码:
A
摘要:
 为了探讨青皮核桃最佳气调贮藏（CA）条件及生理基础，以‘清香’核桃青皮果实为试验材料，研究了不同浓度O2和CO2组合对青皮核桃采后保鲜效应及核仁品质的影响，筛选青皮核桃鲜贮的最适气体参数。通过对贮藏70 d和（70+40）d的鲜食核桃仁感官品质、可溶性蛋白、酸价、过氧化值、含油量、丙二醛（MDA）含量及核桃青皮果实保鲜效果进行综合分析。结果表明，（5% O2+6% CO2）在9种气体组合中效果最好，维持了核桃仁的鲜脆风味和可溶性蛋白质含量，同时降低了果实腐褐变指数和腐烂率，是核桃青皮果实气调贮藏的适宜气体参数。
Abstract:
 In order to investigate the optimum conditions of the controlled atmosphere (CA) storage of walnut fruit with green hulls and relative physiological parameters,the green walnut fruit of a cultivar “Qingxiang” was used as material.Different combinations of oxygen and carbon dioxide were tested as storage media to examine their effects on postharvest physiology and kernel quality during storage to screen out optimal atmosphere conditions.After stored for 70 d and (70+40) d,a comprehensive evaluation was carried out based on the sensory quality and contents of soluble protein,acid value,peroxide value,oil content,malondiadehyde (MDA).It was found out that among 9 combinations,5% O2+6% CO2 was the best,by which the stored fruit was crisp and contained high content of soluble protein,the fruit rotten rate and brown index were significantly reduced.It was recommended as the most suitable CA storage condition for green walnut fruit.

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备注/Memo

备注/Memo:
 收稿日期：2017-12-04修回日期：2018-05-12
基金项目：林业科学技术项目推广“青皮核桃气调贮藏技术示范与推广”（2016［44］）。
作者简介：黄宁，男，在读硕士，研究方向:植物次生代谢与调控。E-mail:huangning922@126.com
*通信作者：马惠玲，女，教授，博士生导师，研究方向:植物次生代谢与调控。E-mail:ma_huiling65@ hotmail.com
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