不同包装方式对南疆薄皮鲜食核桃营养品质的影响研究

Effects of Different Packing Methods on Nutrition Quality of Fresh Thin-skinned Walnut in Southern Xinjiang

为探明新疆两种鲜食薄皮核桃贮藏过程中营养成分的变化及最佳包装贮藏方式,以南疆主栽品种温185和新2鲜食核桃仁为试材,以普通塑料袋散装为对照,分别采用充N2、铝箔和真空3种包装方式,在常温20~25℃下贮藏80 d,研究不同品种核桃仁贮藏过程中营养品质的变化,以及各品质指标之间与品种、包装处理、贮藏时间之间的关系。结果表明,包装处理组能有效抑制鲜食核桃仁粗脂肪、粗蛋白、水分、总糖和总酸含量的变化,其中铝箔包装能有效保持鲜食核桃仁的水分含量,维持粗脂肪和粗蛋白含量的稳定,减缓总糖含量的下降和总酸含量的上升,贮藏效果较好。不同核桃品种间的各营养品质指标差异显著,相关性分析结果表明:水分含量与除总糖外的其他营养指标呈极显著负相关;最终确定薄皮核桃仁最佳贮藏包装方式为铝箔包装。

This study selected Wen 185 and Xin 2 fresh walnut fruit from southern Xinjiang as material. In order to investigate the nutrition quality of thin-skinned walnut changing and the best storage way with packing, the walnut kernel were stored in four different atmospheres at room temperature(20~25 ℃) for 80 days, which included the condition of vacuum, nitrogen and aluminum foil, and a contrast was prepared without any treatment. The changes of nutritional qualities of different varieties of walnut kernel and the relationship among the quality indexes, variety,packing method and storage time were studied during storage. The results showed that, packing treatment group could effectively inhibit variations in the quality of some fresh walnuts indexes, including the contents of crude fat,crude protein, moisture, total sugar and total acid of fresh walnuts. Storage effect of aluminum foil packing on fresh walnuts was the better, because the moisture content could be effectively maintained, crude fat and crude protein content could be remained stable, the increase of total sugar content and decrease of total acid content could be slowed down. The nutritional indexes of different varieties of walnuts had significantly differences. Correlation analysis results showed that, moisture content and other nutrional indexes showed a extremely significant negative correlation, excepting total sugar content, and the best packing method for thin-skinned walnuts was the aluminum foil packing.