Effects of Ethephon on Fresh In-Husk Walnut Preservation and its Possible Relationship with Phenol Metabolism

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• 作者：Jin Wang ; Shuangjie Liang ; Huiling Ma ; Pingping Zhang and Weina Shi
• 刊名：Journal of Food Science
• 出版年：2016
• 出版时间：August 2016
• 年：2016
• 卷：81
• 期：8
• 页码：C1921-C1927
• 全文大小：556K
• ISSN：1750-3841

文摘

Fresh walnuts (Juglans regia L.) are in demand due to their high nutrition value and unique flavor of the kernel. In this study the effects of ethephon on decay control and kernel quality of fresh walnuts and its possible relationship with phenolic metabolism were investigated. Fresh in-husk walnuts treated with 0, 10, 500, and 800 mg/L ethephon were stored at 0 ± 0.5 °C for 42 d. Decay incidence, total phenolic (TP) compounds, phenylalanine ammonialyase (PAL), polyphenol-oxidase (PPO), and peroxidase (POD) activities of green husks, and acid values (AV) and peroxide values (PV) of kernels were assessed at 6-d intervals. The respiration rate of the whole walnut was assessed at 3-d intervals. Treatment with 500 mg/L ethephon enhanced respiration, reduced the decay index, and inhibited PPO and POD activity and browning of green husks, and also promoted PAL activity and TP content of green husks. This treatment also reduced the PV and AV of kernels. A concentration of 10 mg/L ethephonhad similar, but weaker, effects on walnuts. Treatment with 8000 mg/L ethephon, however, had opposite effects. These data indicate ethephon treatment at a proper concentration can extend storage life and maintain kernel quality of fresh in-husk walnuts through the manipulation of phenolic metabolism.