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当前位置: 首页 > 文章 > 早实核桃3个品种青皮果实鲜贮特性比较 食品科学 2016,37 (2) 250-255
Position: Home > Articles > Comparative Storability of Green Walnut Fruits of Three Early-Fruiting Varieties FOOD SCIENCE 2016,37 (2) 250-255

早实核桃3个品种青皮果实鲜贮特性比较

作  者：
弓弼;蒋柳庆;马惠玲
单  位：
西北农林科技大学风景园林艺术学院;西北农林科技大学生命科学学院
关键词：
青皮核桃;品种;耐贮性;氧化酶;酚类
摘  要：
为了探明国内主栽早实核桃(Juglans regia L.)的耐贮性,本研究对‘辽二’、‘鲁光’和‘西扶二号’3个中晚熟早实核桃品种的青皮果实进行了0~1℃、相对湿度85%~90%条件下的冷藏,测定了贮藏期间青皮生理生化变化,调查了核仁品质和保鲜效果。结果表明:‘辽二’的乙烯释放高峰出现在贮藏30 d,较‘西扶二号’和‘鲁光’早6 d,峰值约为后二者的4倍。‘辽二’的两个呼吸高峰分别出现在贮藏12、36 d,均晚于另外两个品种6~12 d。‘辽二’腐烂指数增加最慢,贮藏48 d时‘辽二’、‘鲁光’、‘西扶二号’的腐烂指数依次为14.0%、17.8%、21.1%。贮藏期内‘辽二’果实青皮的多酚氧化酶、过氧化物酶活性持续较低,总酚与类黄酮含量亦低于‘鲁光’和‘西扶二号’。贮藏48 d后,‘辽二’核桃仁的可溶性蛋白质含量、酸值、过氧化值变化幅度最小。因此,‘辽二’的青皮酚类氧化褐变活性较低,在3个品种间耐贮性最强。
译  名：
Comparative Storability of Green Walnut Fruits of Three Early-Fruiting Varieties
作  者：
GONG Bi;JIANG Liuqing;MA Huiling;College of Landscape Architechture and Art, Northwest A&F University;College of Life Science, Northwest A&F University;
关键词：
green walnut fruit;;varieties;;storability;;oxidative enzyme;;phenol
摘  要：
This study aimed to investigate the influence of varieties on the storability of green walnut(Juglans regia L.) fruits. Green walnut fruits from three early-fruiting, mid-late ripening varieties, ‘Liao 2', ‘Luguang', and ‘Xifu 2', were stored at 0–1 ℃ and relative humidity(RH) of 85%–90%. Changes in physiological and biochemical properties of green husk and kernel traits were measured to investigate the effectiveness of quality preservation. The results indicated that the peak ethylene production rate appeared on 30 of storage for ‘Liao 2' fruit, being 6 d earlier than for ‘Xifu 2' and ‘Luguang', and the peak value was about 4 folds higher than those for the latter two varieties. Two respiration peaks of ‘Liao 2' fruit appeared on days 12 and 36, respectively, each being 6–12 days later than those of the other two varieties. Among three varieties, ‘Liao 2' decayed most slowly. at the end of 48-day storage, decay indexes(DIs) of ‘Liao 2', ‘Luguang', and ‘Xifu 2' were 14.0%, 17.8%, and 21.1%, respectively. The activities of PPO and POD, and the content of phenols and flavonoids in green husk of Liao 2 were continuously lower than those of the other two varieties. After 48-day storage, the changes in soluble protein, acid value, peroxide value of walnut kernel of ‘Liao 2' were minimal. It is concluded that low activity of phenol oxidation in green husk of ‘Liao 2' contributes to its better storage tolerance.

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