摘要
研究了‘陇核3号'核桃在O±1℃、5±1℃、室温(20～30℃)贮藏期间核桃的脂肪酸氧化变化,结果表明:低温能较好的抑制核桃脂肪酸氧化,有利于保持核桃的贮藏品质,其中0℃贮藏的效果最好,但与5℃低温在贮藏180 d期间总体上无明显差异.
The oxidative changes of fatty acid of Juglans regia 'Nonghe No.3' stored at 0±1℃,5±1℃ and ambient-temperature(20~30℃)for 180 days were studied.The results indicated that oxidation of fat acid of J.regia was restrained by low temperature which favored their quality during storage.Temperature 0℃ was the best for storage but there was no significant difference in quality from storage at 5℃ for 180 days.
出处
《西北林学院学报》
CSCD
北大核心
2008年第6期159-161,共3页
Journal of Northwest Forestry University
基金
国家“十一五”科技支撑计划“高产优质干鲜果品新品种选育”(2006BAD01A17)
关键词
核桃
贮藏
温度
脂肪酸氧化
Juglans regia
storage
temperature
fatty acid oxidation
