The effects of different freezing temperatures (0--2, -2--4, -5--7, and -10--12 ℃) on changes in sensory, nutritional, and oil quality of peeled and frozen stored fresh walnuts were studied. The results showed that at 0--2 ℃ and -2--4 ℃, the husks of walnuts became sticky and moldy in the middle of storage and therefore lost their commercial values. There was no such phenomenon observed at -5--7 ℃ and -10--12 ℃. Under these conditions, the walnuts could be stored for 1 year, and the walnuts still had a fresh taste. After storing for eight months, the contents of moisture, soluble protein, and fat were higher, and the amounts of unsaturated fatty acids increased, with lower acid value, peroxide value, and saponification value, and high iodine value. In other words, the nutritional and oil qualities of walnut could be better maintained at -5--7 ℃ and -10--12 ℃. However, at -5--7 ℃, the browning index of walnut seed coat was lower, and the flavor of the walnuts was better than stored at -10--12 ℃. Therefore, by considering the cost of storage, the suitable freezing temperature was -5--7 ℃.
JING Xinxin
,
XIE Minhua
,
WU Xiaohua
,
CHEN Bai
,
YU Jiang
,
WANG Xuexi
,
HU Yunqing
. Effects of different freezing temperatures on the post-harvest physiology and storage quality of peeled fresh walnuts[J]. Food and Fermentation Industries, 2019
, 45(10)
: 161
-167
.
DOI: 10.13995/j.cnki.11-1802/ts.019168
[1] 郗荣庭,张毅萍.中国核桃[M].北京:中国林业出版社,1992.
[2] 郗荣庭,中国核桃(Juglans regia L.)起源考证[J].河北农业大学学报,1990,13(1):89-94.
[3] BURANASOMPOB A.Rancidity and Lipoxygenase Activity of Almongs M S Thesis[M].Pullman, WA: Washington state University,2001.
[4] 黄凯,袁德保,韩忠.鲜食核桃贮藏中生理生化变化的研究[J].安徽农业科学,2008,36(23):9 858-9 860.
[5] 陈柏,颉敏华,吴小华,等.5种保鲜剂对低温贮藏去青皮核桃感官品质的影响[J].甘肃农业科技,2018(6):40-44.
[6] 孙雯.气调贮藏对核桃鲜果保鲜与采后生理效应的研究[D].杨凌:西北农林科技大学,2015.
[7] 李合生.植物生理生化实验原理和技术[M].北京:高等教育出版社,2000.
[8] 李敏,刘媛,孙翠.核桃营养价值研巧进展[J].中国粮油学报,2009,24(6):166-170.
[9] MENDES R, CARLOS C, PESTANA C. Measurement of malondialdehyde in fish: A comparison study between HPLC methods and the traditional spectropholometric test [J]. Food Chemistry, 2009,112(4): 1 038-1 045.
[10] SCHRADER M, FAHIMI H D. Peroxisomes and oxidative stress[J]. Biochimica et Biophysica Acta, 2006, 1 763(12): 1 755-1 766.
[11] 刘程慧,姜爱丽,乔小飞,等.采收成熟度与贮藏温度对甜樱桃果实生理生化变化的影响.[J].食品工业科技,2011,32(3):371-373.
[12] 郭园园,鲁晓翔,李江阔,等.不同贮藏温度对青皮核桃保鲜的影响[J].食品工业科技,2013,16(34):308-312.
[13] 刘晨霞,乔勇进,黄宇斐,等.温度对核桃贮藏生理品质的影响[J].食品与发酵科技, 2018, 54(4):42-47.
[14] 闫景坤,田少君.冷藏、冻藏时间对玉米醇溶蛋白膜影响,[J].粮食与油脂,2006,11:25-27.
[15] 张友青,安啸,郑婷,等.贮藏温度对临安山核桃油脂品质和抗氧化活性的影响[J].浙江农业科学,2017,58 (9):1 549-1 552;1 558.
[16] 钟志友,张敏,杨乐,等.果蔬冰点与其生理生化指标关系的研究[J].食品工业科技,2011,32(2):76-78.
[17] 马艳萍,刘兴华,袁德保,等.不同品种鲜食核桃冷藏期间呼吸强度及品质变化[J].农业工程学报,2010,26(1): 370-374.
[18] CHU Y H,KUNG Y L.A study on vegetable oil blends[J].Food Chemistry,1998,62(2):191-195.
[19] ZHANG Z,LIAO L,MOORE J,et al.Antioxidant phenolic compounds from walnut kernels(Juglans regia L.)[J].Food Chemistry,2009,113:160-165.
[20] MIRANDA M,ANTONIO V, JÉSSICA L, et al. Impact of air-drying temperature on nutritional properties,total phenolic content and antioxidant capacity of quinoa seeds(Chenopodium quinoa Willd.) [J].Industrial Crops and Products,2010,32(3):258-263.
[21] 王玮,李鹏霞,梁丽松,等.不同贮藏温度对核桃脂肪酸氧化的影响[J].西北林学院学报,2008,23(6):159-161.
