以"辽优1号"青皮核桃为试材,研究不同体积分数(5%、10%)的木醋液在(0±0.5)℃冷藏条件下对其采后生理和贮藏品质的影响。结果表明:木醋液处理能够较好的维持果实的贮藏品质,有效地抑制果仁的L*值、含水量和硬度的减小,明显延缓了果仁贮藏后期褐变指数、丙二醛(MDA)、多酚氧化酶(PPO)活性和脂氧合酶(LOX)活性的增加,更好地保持氧化物酶(POD)和过氧化氢酶(CAT)活性。而由体积分数10%木醋液处理的青皮核桃在冷藏条件下保鲜效果最好,能保持良好的贮藏品质,显著抑制青皮核桃的氧化衰老。因此,用体积分数10%木醋液处理青皮核桃的效果最好。

The effect of different concentration wood vinegar of 5% and 10% on postharvest physiology and quality of Liaoning No.1 green walnuts at cold storage temperature((0 ± 0.5) ℃) were studied.The results showed that wood vinegar treatment could better maintain fruit intrinsic storage quality,effectively control the decrease of nuts L*value,moisture content and firmness effectively,obviously delay the rise of nuts browning index,malondialdehyde(MDA) content,polyphenoloxidase(PPO) activity and lipoxygenase(LOX) activity,preferably keep nuts the activity of peroxidase(POD) and catalase(CAT) during later period storage.Moreover,10% wood vinegar treatment had the best freshness-keeping effect of green walnuts during cold storage,maintained good storage quality,and significantly inhibited oxidation and senescence of green walnuts.Therefore,treatment with 10% wood vinegar could provide the best freshness-keeping effect of green walnuts.