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
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