薄膜包装对冷藏扁桃仁主要营养成分的影响

Effects of polyethylene film packing and cold storage on nutrition changes in almond kernel

在(0±0.5)℃冷藏条件下,设裸果、0.03、0.05、0.08m m 的聚乙烯薄膜袋包装4个处理贮藏带壳扁桃仁,研究对其主要营养成分变化的控制。结果表明:适宜厚度的聚乙烯薄膜袋包装处理可明显降低呼吸强度,延迟呼吸跃变时期,能很好地保存蛋白质、粗脂肪、糖类以及维生素B1、B2等营养成分,同时有利于脂肪酸的转化,延长扁桃仁的保质期。其中0.03m m 厚度的效果最为显著,0.05m m 的次之,而厚度为0.08m m 的保藏效果最差,出现了生理伤害。

In-shell almond nuts were packed with polyethylene bags with film thickness of 0.03 mm,0.05 mm and 0.08 mm, and then stored at (0±0.5)℃. The results showed that the thickness of 0.03 mm PE bags could delay the appearing of respiration peak, decrease the respiration rate, and keep the contents of protein, crude fa, sugar, vitamin B1 and B2, and also do good for transformation of fatty acid.