带皮澳洲坚果不同贮存形式及贮存期对果仁品质的影响

Effect of Storing Method and Storage Time on the Kernel Quality

新鲜带皮澳洲坚果在田间和室内不同堆放形式的3种处理,在气温14～26.5℃、相对湿度90%～98%的条件下,摊放或堆放70d内,各处理果仁酸值、过氧化值变化不大,均<1,保持在较低水平;并且果仁感官品质正常,无明显差异。

The treatment was made by laying open or piling up with fresh macadamia friuts under the conditions of 14-26.5℃ and the relative humidity 90 % -98 % in the field and the indoor for 70d.The result indicated that the acid number and the peroxide value of treated kernel changed not somuch, the number was less than one; and the sense quality of the kernel was up to snuff, the difference was not clear.