冻藏环境下不同品种去青皮鲜核桃品质变化的研究

Study on the Quality Change of Different Varieties of Peeled Fresh Walnut in Frozen Storage Environment

为了解不同品种去青皮鲜核桃冻藏期间品质的变化规律,为鲜核桃贮藏保鲜提供参考依据和技术支持,以“清香”、“香玲”、“元林”、“辽核七号”和“晋龙二号”5个品种核桃为试材,就-6℃冻藏对各品种去青皮鲜核桃感官品质、油脂酸败品质和抗氧化活性的影响进行试验研究。结果表明:-6℃冻藏条件可适用于不同品种去青皮鲜核桃,冻藏8个月后,5个品种去青皮鲜核桃发霉指数均在0.1以下,核仁风味评分均在70分以上,能够有效抑制核仁酸价、过氧化值和皂化值的上升,减缓碘值、总酚含量、总黄酮含量和VE含量的下降,保持较好的核仁品质。冻藏8个月,各品种核仁品质从高到低依次为:“清香”>“香玲”>“元林”>“辽核七号”>“晋龙二号”。

In order to understand the quality changes of different varieties of peeled fresh walnut during frozen storage,and provide reference and technical support for fresh walnut storage and preservation,five varieties of walnuts(‘Qingxiang’,‘Xiangling’,‘Yuanlin’,‘Liaohe No.7’,‘Jinlong No.2’)were used as test materials,and the effects of frozen storage(-6℃)on sensory quality,rancidity quality of oil and antioxidant activity of different varieties of fresh walnuts were investigated.The results showed that frozen storage at -6℃ could be applied to different varieties of fresh peeled walnuts,after 8 months of frozen storage,the moldy index of five varieties of fresh peeled walnuts was below 0.1,and the kernel flavor score was all above 70,the rise of kernel acid value,peroxide value and saponification value could be effectively inhibited,the decline of iodine value,total phenol,total flavonoids and vitamin E contents were slowed down,and kernel quality was maintained better,and the order of differenct varieties of walnut kernel quality from high to low was:‘Qingxiang’>‘Xiangling’>‘Yuanlin’>‘Liaohe No.7’>‘Jinlong No.2’.