保鲜剂处理对青皮核桃冷藏期感观质量的影响.pdfVIP

甘肃甘 2 4 肃农业科技农业科技 017年 第 8 期 Gansu Agr. Sci. and Techn. No. 8 2017 保鲜剂处理对青皮核桃冷藏期感观质量的影响 王学喜，颉敏华，陈 柏，吴小华 甘肃省农业科学院农产品贮藏加工研究所，甘肃 兰州 730070） （ 摘要：以早实核桃品种香玲为供试材料，观察了不同保鲜处理对青皮核桃贮藏期间生理及品质的影响。结 果表明，青皮早实核桃香玲的保鲜贮藏以1-MCP 3 μL/L 处理（即在6～8 ℃环境下把青皮核桃果实放在浓度为3 μL/L 1-MCP、厚0.10 mm 的塑料大帐内密闭熏蒸处理24 h，然后去掉塑料大帐，把青皮核桃果实装入厚0.04 mm PE 袋中放置在室温为0 ℃的冷库中）的效果较好，在保证鲜食核桃品质的前提下有效地延长了青皮核桃的贮 藏期。 关键词：青皮早实核桃；香玲；保鲜；1-MCP；贮藏；品质 中图分类号：S565.8文献标志码：A 文章编号： doi ：10.3969/j.issn.1001-1463.2017.08.002 Effect of Different Preservatives on Sensory Quality During Cold Storage of Walnut Green Husk WANGXuexi，XIEMinhua，CHENBai，WUXiaohua （ China） Abstract ：In order to investigate the walnut green husk of fresh storage technology and storage conditions ，the early fruit cultivar Xiangling as experimental material ，the effects of different preservative treatment effects on physiology and quality are studied during the storage of walnut green husk. The results show that the early fruit storage Xiangling walnut green husk ，with 1- MCP 3 L/L has better effect which the green walnut fruit on the concentration of 3 L/L 1-MCP ，thick plastic accounts of 0.10 mm in the airtight fumigation treatment for 24 h under the 6～8 ℃ environment ，then remove the plastic curtains ，the walnut green husk the fruit into 0.04 mm thick PE bag placed in cold storage at room temperature to 0 ℃. In the premise of ensuring the quality of fresh walnut can effectively prolong the storage period of walnut green husk. Walnut green husk ；Xiangling ；Preservation ；1-MCP；Storage ；Quality Key words ： 核桃（JugLans regia L.）为胡桃科胡桃属植物，酸，以精氨酸和鸟氨酸含量较多。核桃分布广， 别名胡桃、羌桃［1-3］ 旦 。核桃与介寿