Food and Fermentation Industries >

2024 , Vol. 50 >Issue 11: 261 - 269

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035788

Effects of storage temperatures on browning and active oxygen metabolism of different green husk tissues and kernel quality of walnut fruit during cold storage

  • ZHONG Zixuan ,
  • GAO Menglu ,
  • MA Wenrui ,
  • YAN Jinjiao ,
  • MA Yanping ,
  • LIU Chaobin
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  • (College of Forestry, Northwest A&F University, Yangling 712100, China)

Received date: 2023-04-11

  Revised date: 2023-06-08

  Online published: 2024-07-12

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Abstract

Green husks of walnut fruit are susceptible to browning after harvesting, however, the browning difference of different tissues under different storage temperatures and its possible causes were not reported at present.In this study, the effects of different storage temperatures (0, 2, 5, 8 ℃) on the indicators related to the appearance, browning index, and active oxygen metabolism in different green husk tissues of ‘Qingxiang’ walnut fruit and their kernel quality were studied.Results showed that the browning degree of the green husks increased with the storage temperature, and the browning index of green husks inside at 0 ℃ and 2 ℃ was higher than those on the outside, but they were lower on the inside than the outside at 5 ℃ and 8 ℃ during storage.The activities of peroxidase (POD) and polyphenol oxidase (PPO), total phenol content and hydrogen peroxide (H2O2) contents in the outer part were higher than those in the inner part, but their production rate of superoxide anion (·O2-) and malondialdehyde (MDA) contents were lower than those in the inner part.The browning index, ·O2- production rate, soluble total sugar, and free proline contents in the calyx end were higher than those in the stem end at four temperatures.The fruit quality was better maintained and the kernel rancidity was delayed at 0 ℃, with significantly higher soluble protein and crude fat contents in kernels than those at 2 ℃ on the 60th day.In conclusion, the walnut fruit could be stored for 60 days at 0 ℃ and 2 ℃, but less than for 30 days at 5 ℃ and 8 ℃.The browning of green husks may be due to the reason that excessive accumulation of reactive oxide species and MDA aggravate the membrane lipid peroxidation.

Key words： walnut fruit; storage temperature; browning; different tissues; active oxygen metabolism

Cite this article

ZHONG Zixuan , GAO Menglu , MA Wenrui , YAN Jinjiao , MA Yanping , LIU Chaobin . Effects of storage temperatures on browning and active oxygen metabolism of different green husk tissues and kernel quality of walnut fruit during cold storage[J]. Food and Fermentation Industries, 2024 , 50(11) : 261 -269 . DOI: 10.13995/j.cnki.11-1802/ts.035788

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