5种保鲜剂对低温贮藏去青皮核桃感官品质的影响

Effects of 5 Preservatives on Sensory Quality during Cold Storage of Peeled Green Walnut Fruit

以去青皮核桃品种清香为试材,观察了不同保鲜剂处理[(咪鲜胺、抑霉唑、葡萄保鲜剂、ClO_2和1-甲基环丙烯(1-MCP)]对贮藏期间感官品质的影响。结果表明,-2~0℃下贮藏90 d,葡萄保鲜剂对去青皮核桃贮藏过程中,核桃发霉和发粘抑制效果最好,对核桃的种壳色泽和种皮色泽保持效果亦显著优于其他处理。葡萄保鲜剂在种皮褐变指数、剥皮难易程度和核仁风味的保持方面也有一定的效果,但与其他处理无显著差异。与其他保鲜剂相比,葡萄保鲜剂可以有效保持贮藏期间去青皮鲜核桃的感官品质。

With Qingxiang walnut as materials,effects of different preservatives processing（prochloraz,imazalil,grape preservative,CLO2 and 1-MCP）on the sensory quality during cold storage of peeled green walnut fruit were observed. The results show that the grape preservative had the best inhibition effect on the moldy and stickiness of walnut after storage at-2-0 ℃ for 90 days,the preservation effect of the color of walnut shell and seed coat of the walnut is better than that of other treatments. There is no significant difference in the browning index,the difficulty of the peeling and the preservation of the kernel flavor. Compared with other preservatives,grape preservative can effectively kept the sensory quality of fresh walnut during the storage period.