不同气调包装对核桃仁贮藏品质的影响

Effect of Different Modified Atmosphere Packaging on Storage Quality of Walnut Kernels

将生核桃仁原料分别采用低O2高CO2的聚乙烯(PE)及复合材料(KNY17//CPE80)材料包装密封后,置于(2±1)℃冷库贮藏;以普通聚乙烯(PE)包装为对照,通过定期检测相关品质指标,研究不同气调方法对核桃仁的影响。结果表明:纳米包装和低O2高CO2的PE包装保鲜效果最好,两者均能显著抑制核桃仁过氧化值、酸价升高,保持良好外观品质,而且两种方法贮藏的生核桃仁加工成琥珀核桃仁后,经高温加速贮藏试验,过氧化值、酸价、羰基价都显著低于对照组。

Walnut kernels were sealed in polyethylene （PE） or KNY17//CPE80 （a composite material） bags for low-oxygen, high- carbon dioxide modified atmosphere packaging （MAP） and then stored at （2 ± 1） ℃ for 180 days. The control samples were packaged in PE bags under normal atmospheric conditions. Meanwhile, non-MAP nano-material packaging was also studied. Relevant quality indicators were measured periodically during the storage period to investigate the effect of different modified atmosphere packaging on the quality of walnut kernels. The results showed that nano-material packaging and low-oxygen, high- carbon dioxide PE MAP had the best preservative effect on walnut kernels, significantly inhibited the increase of peroxide value （POV） and acid value （AV） in walnut kemels and maintained the good appearance of walnut kernels. Moreover, the POV, AV and carbonyl group value of amber walnuts from raw walnut kernels with both pre-storage treatments were significantly lower than those from the control group as demonstrated by high temperature accelerated storage tests.