鲜食核桃和干核桃贮藏生理及营养品质变化比较

Comparison of Physiology and Nutrition in Dry and Fresh Walnut During the Storage

以‘辽河4号’核桃品种为试材,对鲜食核桃和干核桃在(0±1)℃冷藏条件下的贮藏生理及营养品质变化进行了研究。结果表明:鲜食核桃贮藏期间的呼吸强度、丙二醛(MDA)含量极显著(P<0.01)高于干核桃,过氧化物酶(POD)活性显著(P<0.05)高于干核桃,对其贮藏保鲜不利;但鲜食核桃的营养成分损失相对较少,尤其对氨基酸和γ-VE含量的保存有利,鲜食核桃中二者的含量极显著(P<0.01)高于干核桃;脂肪、蛋白质、VE总量及δ-VE含量与干核桃差异不显著(P>0.05)。

In order to provide the basic information and theoretical basis for storage and processing of fresh walnut, the storage physiology and nutritional quality of ＇ Liaohe4＇ dry and fresh walnut were studied, which were stored at the temperature of （0 ± 1 ）℃. The results showed that, during storage, the respiration intensity and MDA content of fresh walnut were very significantly higher than that of dry walnut （P 〈 0.01 ） and the POD activity was significantly higher than that of dry walnut（P 〈 0.05） , which was unfavorable to the storage and preservation of walnut. But the loss of nutrients of fresh walnut were relatively small, and especially the preservation of the amino acid and γ-VE content were high, which were very significant （P 〈 0.01 ） higher than that of dry walnut. Meanwhile, the differences of content of fat, protein, VE , and the total content of δ-VE between fresh walnut and dry walnut were not significant （P 〉0.05）.