以青皮核桃为试材,通过研究冷藏(0±0.5)℃条件下不同浓度1-MCP对青皮核桃质地和品质的影响,确定适宜的1-MCP处理浓度。青皮核桃采后经预冷,分别用1-MCP浓度为1、2、3μL/L处理,研究了不同浓度1-MCP处理对核桃质地和品质的影响。结果表明:1-MCP处理显著降低了果仁褐变率、果皮褐变率、果皮腐烂率;抑制了MDA增加,保持了青皮核桃果皮以及果仁原有的色泽,并延缓了果仁含水量、叶绿素、咀嚼性、硬度的降低;结果还显示了3μL/L处理组的效果较好。

Using green walnuts as experimental material.Investigating the effect of different concentration of 1-MCP treatment on the quality and texture of green walnuts in refrigerated conditions(0 ± 0.5) ℃,and chose the appropriate concentration of 1-MCP treatment in order to provide a theoretical basis for retaining Green walnuts freshness after picking.[Content]pre-cooling green walnuts were treated with 1-MCP concentration at 1pppm、2ppm、3ppm right after picking.The effect of different concentrations of 1-MCP treatment on quality and texture of green walnuts were tested.[Result]The results showed that:1-MCP treatment significantly reduced the rate of nuts browning、peel browning、and peel decay,inhibited the increase of MDA,maintained the original color of peel and nuts,and delayed the loss of nuts' moisture content、chlorophyll content and firmness.The result also reveals that 3ppm treatment is better than others.[Conclusion]the best concentration of 1-MCP treatment is 3ppm.