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当前位置: 首页 > 文章 > 陇南主栽核桃品种青果低温贮藏下感官品质的变化 经济林研究 2018 (4) 59-63
Position: Home > Articles > Sensory quality changes of main cultivars of green fruits in Longnan under low temperature storage Nonwood Forest Research 2018 (4) 59-63

陇南主栽核桃品种青果低温贮藏下感官品质的变化

作  者：
巩芳娥;虎云青;贾星宏
单  位：
陇南市经济林研究院核桃研究所;陇南市经济林研究院甘肃省核桃工程技术研究中心
关键词：
核桃;青果;低温贮藏;感官品质
摘  要：
为了解陇南市主栽核桃品种的青贮特性,从而为核桃青贮保鲜提供技术方法和理论依据,采用香玲、清香、晋龙1号、强特勒、混品(即元林、辽1、中林1号、元丰、香玲、清香的随机搭配品)5个品种,以PE40自发气调袋包装,置于(0±1)℃的冷库中存放,观察贮藏期间核桃青果及果仁感官品质的变化情况,以筛选出适于青贮的核桃品种。结果表明:清香核桃青果在贮藏期的第0～90天各感官品质指标均最佳且较稳定;香玲、晋龙1号青果在贮藏期的第0～75天除青皮色泽褐变外,其余感官指标均较好;强特勒青果在贮藏期的第0～75天除青皮不离皮外,其余各感官指标均较好;贮藏第75天后,香玲、晋龙1号、强特勒青果外观、果仁外观及品质均变差,失去商品特性;混品核桃青果在贮藏期的第0～90天各感官指标均较差,贮藏第60天后不具有商品特性。单一品种的贮藏效果要好于混品;各品种的贮藏效果,以清香为最佳,香玲、晋龙1号次之,强特勒不宜青贮;清香青果的贮藏时间为90 d,香玲、晋龙1号青果的贮藏时间均为75 d。
译  名：
Sensory quality changes of main cultivars of green fruits in Longnan under low temperature storage
作  者：
GONG Fang'e;HU Yunqing;JIA Xinghong;Institute of Walnut Research, Longnan Economic Forestry Institute;Gansu Walnut Engineering Technology Research Center, Longnan Economic Forestry Institute;
单  位：
GONG Fang'e%HU Yunqing%JIA Xinghong%Institute of Walnut Research, Longnan Economic Forestry Institute%Gansu Walnut Engineering Technology Research Center, Longnan Economic Forestry Institute
关键词：
Juglans regia;;green fruits;;low temperature storage;;sensory quality
摘  要：
In order to understand some silage characteristics of main walnut cultivars in Longnan City, and to provide technical methods and theoretical bases for walnut silage preservation, using Xiangling, Qingxiang, Jinlong No.1, Chandler, and mixtures(random matching Yuanlin, Liao No.1, Zhonglin No.1, Yuanfeng, Xiangling and Qingxiang) as materials, packed in PE40 spontaneous air bag, stored in cold storage(0±1)℃, sensory quality changes of walnut green fruit and kernel were observed during storage for screen some suitable cultivars for silage walnut. The results showed that the sensory quality indexes of Qingxiang green fruit were the best and stable in 90 days of storage. The sensory quality indexes of Xiangling and Jinlong No.1 green fruits were better except green pericarp browning in 75 days of storage. The sensory quality indexes of Chandler green fruits were better in 75 days of storage, except that green pericarp was not separated. After storaged for 75 days, green fruit appearance, kernel appearance and quality of Xiangling, Jinlong No.1, Chandler were all worse, and commodity characteristics were lost. The green fruits of mixed walnut had poor sensory indexes in 90 days of storage, and had no commercial characteristics after storage for 60 days. Storage effect of single cultivar was better than that of mixed cultivars, Qingxiang had the best storage effect, followed by Xiangling and Jinlong No.1, and Chandler was not suitable for silage. The storage time of Qingxiang green fruit was 90 days, and the storage time of Xiangling and Jinlong No.1 was about 75 days.

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