摘要
为给青皮核桃的贮藏保鲜提供参考依据和技术支持,以‘清香’核桃为试材,分别以1、3和5μL/L的1-MCP对其采后鲜果进行熏蒸处理,就不同浓度的1-MCP处理对‘清香’青皮核桃在冷藏期间的品质及抗氧化活性的影响情况进行了试验研究。结果表明:低温贮藏60 d,浓度分别为3和5μL/L的1-MCP处理对青皮核桃的保鲜效果显著优于浓度为1μL/L的1-MCP处理和未以1-MCP熏蒸的对照处理;与对照处理相比,浓度分别为3和5μL/L的1-MCP处理的果皮转色指数分别降低了55.14%与75.06%,其腐烂率分别下降了92.11%和93.83%,其核桃仁中的总酚含量分别提高了65.3%和52.8%,其总黄酮含量分别提高了31.5%和24.25%,VE含量分别提高了59.97%和79.21%。浓度分别为3和5μL/L的1-MCP处理均可有效抑制青皮核桃的腐烂,均能促使核桃仁保持较好的品质,且此2个浓度处理间的差异不显著。综合考虑成本等因素认为,生产上可采用浓度为3μL/L的1-MCP对‘清香’青皮核桃进行贮藏保鲜处理。
In order to provide some references and technical supports for storage and preservation of green walnuts,‘Qingxiang' walnut was used as test material, and harvested fresh fruits were fumigated with 1-MCP at concentrations of 1,3 and 5 μL/L respectively. Effects of 1-MCP at different concentrations on quality and antioxidant activity of ‘Qingxiang'green walnut during cold storage were studied. The results showed that after storage at low temperature for 60 d, 3 and5 μL/L 1-MCP treatments significantly improved preservation effect of green walnuts than 1 μL/L 1-MCP treatment and control treatment of no fumigation. Compared with control treatment, 3 and 5 μL/L 1-MCP treatments reduced pericarp color conversion indexes by 55.14% and 75.06%, reduced rot rates by 92.11% and 93.83%, increased total phenol contents in walnut kernels by 65.3% and 52.8%, increased total flavone contents by 31.5% and 24.25%, and increased VE contents by 59.97% and 79.21%, respectively. The 3 and 5 μL/L 1-MCP treatments could effectively inhibit decay of green walnut and promote quality of walnut kernels, and there was no significant difference between the two treatments. Considering cost and other factors, 3 μL/L 1-MCP could be used to store and preserve ‘Qingxiang' green walnut.
引文
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