贮藏温度对山核桃仁品质影响的研究

Study on the effect of storage temperature on the quality of hickory kernel

为探究贮藏温度对山核桃仁品质的影响,该试验分析了2、10、25、35℃条件下山核桃仁贮藏期间过氧化值、酸价、感官品质的变化,同时将贮藏温度和贮藏时间与山核桃仁贮藏期酸价、过氧化值进行线性回归拟合分析。结果表明,随着贮藏温度的升高和时间的延长,山核桃仁酸价和过氧化值上升,感官评分下降,2℃和10℃贮藏期山核桃仁品质较为稳定,25℃和35℃贮藏到90 d时产品出现轻微哈喇味,且温度越高品质劣变速率越快;回归分析显示,贮藏温度和时间与山核桃仁贮藏期酸价、过氧化值均呈正相关关系,贮藏温度对过氧化值影响大于贮藏时间,而两个因素对酸价的影响则相反,贮藏时间与酸价相关性高于贮藏温度。研究结果可为山核桃仁贮藏提供一定的理论基础。

To investigate the effect of storage temperature on the quality of hickory kernel,this experiment analyzed the changes in acid value,peroxide value,and sensory quality of hickory kernels during storage at 2℃,10℃,25℃and 35℃.At the same time,linear regression analysis was performed between storage temperature and storage time and the acid value and peroxide value of hickory kernels during storage.The results indicated that with the increase of storage temperature and time,the acid value and peroxide value of hickory kernels increased,and the sensory score decreased.The quality of hickory kernels was relatively stable during storage at 2℃and 10℃.When stored at 25℃and 35℃for 90 d,the product exhibited a slight rancid taste,and the higher the temperature,the faster degradation rate of high-quality hickory kernels;Regression analysis showed that storage temperature and time were positively correlated with the acid value and peroxide value of hickory kernels during storage,and storage temperature had a greater impact on peroxide value than storage time,while the two factors had opposite effects on acid value.The correlation between storage time and acid value was higher than that of storage temperature.The research results can provide a certain theoretical basis for the storage of hickory kernels.