摘要
【目的】优化鲜核桃低温贮藏的保鲜工艺条件。【方法】选择清香核桃鲜果作为试材,贮藏环境温度(-1±0.5)℃、相对湿度70%~80%,对直接放入聚乙烯(PE)袋的1–甲基环丙烯(1–MCP)保鲜剂用量、PE袋厚度、打孔数在单因素试验基础上采用响应面设计,以综合评分为响应值,对其保鲜工艺参数进行优化,然后,从感官和风味角度,对最佳工艺下鲜核桃低温贮藏保鲜效果进行评价。【结果】鲜核桃(5 kg)低温贮藏保鲜最佳工艺为1–MCP保鲜剂1袋(0.625 g)、PE袋厚度为40μm、打孔数1个(孔直径5 mm;保鲜袋400 mm×600 mm),理论综合评分为94.48。从感官和风味角度评价,鲜核桃在最佳工艺下低温贮藏保鲜90 d内,其感官品质级别、品质综合评价均小于2级,种皮色差肉眼无法区分,风味基本无变化,说明该试验最佳工艺对鲜核桃保鲜效果较好。【结论】清香鲜核桃(5 kg)最佳低温贮藏保鲜工艺为1–MCP保鲜剂1袋、PE袋厚度为40μm、打孔数1个。研究结果为鲜核桃低温贮藏保鲜提供了依据。
【Objective】In order to prevent the loss of nutrients and prolong the shelf life of fresh walnut during storage,the best preservation conditions of low temperature storage for fresh walnut were optimized.【Methods】In this experiment,the fresh fruits of Qingxiang were selected as the test materias.Under the conditions of cold storage[temperature:(-1±0.5)℃,relative humidity:70%-80%],the walnut kernel moisture content,seed coat color difference,peel color conversion index,peel browning index,fruit cracking rate and decay rate were evaluated,and the comprehensive indexes were calculated according to Hassan method.Then,single factor experiments were conducted on the number of 1-methylcyclopropene(1-MCP)preservative bags,the thickness of polyethylene(PE)bags,and the number of holes on the bags.1-MCP was directly put into the PE bag.The response surface design was used to optimize the best preservation process parameters with the comprehensive scores as the response value.Finally,according to the best preservation process parameters,the fresh walnut fruits of Qingxiang were kept fresh for 90 days,and the comprehensive quality evaluation and sensory quality level were determined according to the consulting survey results of consumers(18-45 years old).The changes of fresh walnut flavor during the preservation period were analyzed by principal component analysis.【Results】The best technology of low-temperature storage for 5 kg fresh walnut fruits was 1 bag(0.625 g)of1-MCP,40μm PE and 1 holes on the bag(hole diameter 5 mm;fresh keeping bag 400 mm×600 mm.The theoretical comprehensive score was 94.48.From the perspectives of sensory and flavor evaluation,the sensory quality level and comprehensive quality evaluation of fresh walnut stored at low temperature for 90 days under the best technology were less than grade 2,the color difference of seed coat could not be distinguished by naked eyes,and the flavor basically did not change,which indicated that the best technology of this experiment had a good preservation
作者
虎云青
巩芳娥
朱建朝
汪海
任志勇
HU Yunqing;GONG Fang’e;ZHU Jianzhao;WANG Hai;REN Zhiyong(Institute of Walnut Research,Longnan Economic Forest Research Institute,Wudu 746000,Gansu,China;Gansu Walnut Engineering Technology Research Center,Wudu 746000,Gansu,China)
出处
《果树学报》
CAS
CSCD
北大核心
2021年第10期1802-1812,共11页
Journal of Fruit Science
基金
中央财政林业科技推广示范项目(【2021】ZYTG006)
中央财政林业科技推广项目([2019]ZYTG11)
甘肃省林业科技项目(2015kj028)。
关键词
鲜核桃
响应面法
低温贮藏
保鲜
感官
风味
Fresh walnut
Response surface method
Low-temperature storage
Preservation
Sensory
Flavor
