以‘辽河4号’核桃品种为试材,对鲜食核桃和干核桃在(0±1)℃冷藏条件下的贮藏生理及营养品质变化进行了研究。结果表明:鲜食核桃贮藏期间的呼吸强度、丙二醛(MDA)含量极显著(P<0.01)高于干核桃,过氧化物酶(POD)活性显著(P<0.05)高于干核桃,对其贮藏保鲜不利;但鲜食核桃的营养成分损失相对较少,尤其对氨基酸和γ-VE含量的保存有利,鲜食核桃中二者的含量极显著(P<0.01)高于干核桃;脂肪、蛋白质、VE总量及δ-VE含量与干核桃差异不显著(P>0.05)。

In order to provide the basic information and theoretical basis for storage and processing of fresh walnut,the storage physiology and nutritional quality of 'Liaohe4' dry and fresh walnut were studied,which were stored at the temperature of(0±1)℃.The results showed that,during storage,the respiration intensity and MDA content of fresh walnut were very significantly higher than that of dry walnut(P<0.01)and the POD activity was significantly higher than that of dry walnut(P<0.05),which was unfavorable to the storage and preservation of walnut.But the loss of nutrients of fresh walnut were relatively small,and especially the preservation of the amino acid and γ-VE content were high,which were very significant(P<0.01) higher than that of dry walnut.Meanwhile,the differences of content of fat,protein,VE,and the total content of δ-VE between fresh walnut and dry walnut were not significant(P>0.05).