Food and Fermentation Industries >

2025 , Vol. 51 >Issue 20: 262 - 270

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041956

Effects of different treatments on storage quality of fresh green walnuts and walnut kernels in frozen

  • LUO Shunan ,
  • ZENG Chunyin ,
  • LI Wenwen ,
  • ZHANG Wenwen ,
  • YAO Dengjie ,
  • NING Delu ,
  • ZHUANG Yongliang ,
  • ZENG Peizhong ,
  • LI Lirong
Expand
  • 1(Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China)
    2(Yunnan Academy of Forestry and Grassland, Kunming 650204, China)

Received date: 2024-12-25

  Revised date: 2025-03-07

  Online published: 2025-10-27

Fold

Abstract

In this study, fresh green walnuts and walnut kernels were vacuumed and treated with deoxidizers, respectively, and then stored at -18 ℃ for six months.The effects of different treatments on walnut quality were explored by analyzing the color, hardness, weight loss rate, oil quality (fat content, peroxide value, acid value, malondialdehyde), soluble protein, total antioxidant capacity, fatty acid composition, and volatile flavor.Results showed that vacuuming and deoxidizing agent treatments were superior to the control group without any treatment in delaying the browning of fresh green walnuts and walnut kernels, maintaining hardness, reducing weight loss rate, slowing down the increase of peroxide value, acid value, and malondialdehyde, and maintaining the flavor characteristics of fresh walnuts during storage.Vacuuming treatment better maintained the quality of fresh walnuts and walnut kernels with green skin after six months of storage.Comprehensive analysis showed that vacuum treatment could effectively delay the quality deterioration of fresh walnuts and fresh walnut kernels with green skin during frozen storage.This result provides a scientific reference for the frozen storage and preservation of fresh walnuts.

Key words： fresh walnuts; peroxide value; acid value; lipid oxidation; flavor substances

Cite this article

LUO Shunan , ZENG Chunyin , LI Wenwen , ZHANG Wenwen , YAO Dengjie , NING Delu , ZHUANG Yongliang , ZENG Peizhong , LI Lirong . Effects of different treatments on storage quality of fresh green walnuts and walnut kernels in frozen[J]. Food and Fermentation Industries, 2025 , 51(20) : 262 -270 . DOI: 10.13995/j.cnki.11-1802/ts.041956

References

[1] 于志彬, 吉洋洋, 何爱民, 等.不同MA袋对鲜食核桃仁保鲜效果的比较[J].中国农学通报, 2023, 39(3):141-147.
YU Z B, JI Y Y, HE A M, et al.Effects of different modified atmosphere packages on preservation of fresh walnuts[J].Chinese Agricultural Science Bulletin, 2023, 39(3):141-147.
[2] 刘娇, 李浩, 杨卿, 等.云南省核桃坚果及核桃仁产品质量分级探讨[J].南方农业, 2024, 18(1):107-112.
LIU J, LI H, YANG Q, et al.Discussion on the quality classification of walnut nuts and walnut kernel products in Yunnan Province[J].South China Agriculture, 2024, 18(1):107-112.
[3] XIAO H M, ZHANG S Q, XI F, et al.Preservation effect of plasma-activated water (PAW) treatment on fresh walnut kernels[J].Innovative Food Science & Emerging Technologies, 2023, 85:103304.
[4] WANG P, ZHONG L L, YANG H B, et al.Comprehensive comparative analysis of lipid profile in dried and fresh walnut kernels by UHPLC-Q-Exactive Orbitrap/MS[J].Food Chemistry, 2022, 386:132706.
[5] 李勇鹏, 潘莉, 宁德鲁, 等.不同处理核桃青果常温保鲜效果的比较[J].西部林业科学, 2018, 47(3):41-44;62.
LI Y P, PAN L, NING D L, et al.Effect of different treatments on preservation of fresh walnut fruit at room temperature[J].Journal of West China Forestry Science, 2018, 47(3):41-44;62.
[6] 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, 49(6):40-44.
CHEN B, XIE M H, WU X H, et al.Effects of 5 preservatives on sensory quality during cold storage of peeled green walnut fruit[J].Gansu Agricultural Science and Technology, 2018, 49(6):40-44.
[7] 陈柏, 颉敏华, 吴小华, 等.4种包装材料对低温贮藏期间去青皮核桃感官品质的影响[J].甘肃农业科技, 2018, 49(12):19-23.
CHEN B, XIE M H, WU X H, et al.Effects of different packaging materials on sensory quality of peeled green walnut fruit during cold storage[J].Gansu Agricultural Science and Technology, 2018, 49(12):19-23.
[8] 姜德志, 王其竹, 徐永杰.1-MCP复合抽真空包装对脱青皮鲜食核桃贮藏生理的影响[J].西南林业大学学报(自然科学), 2023, 43(6):179-184.
JIANG D Z, WANG Q Z, XU Y J.Effects of storage physiology on fresh walnut without green husk after 1-MCP composite vacuum packaging treatment[J].Journal of Southwest Forestry University(Natural Sciences), 2023, 43(6):179-184.
[9] 韩强, 郜海燕, 陈杭君, 等.ClO2处理和包装方法对鲜核桃仁贮藏品质的影响[J].中国食品学报, 2017, 17(5):130-137.
HAN Q, GAO H Y, CHEN H J, et al.Effects of ClO2 treatment and packing methods on storage quality of fresh walnut kernel[J].Journal of Chinese Institute of Food Science and Technology, 2017, 17(5):130-137.
[10] 杨曦, 张润光, 韩军岐, 等.不同贮藏方式对核桃鲜果采后生理及贮藏品质的影响[J].中国农业科学, 2015, 48(10):2029-2038.
YANG X, ZHANG R G, HAN J Q, et al.Effects of different storage methods on postharvest physiology and storage quality of fresh walnut fruit[J].Scientia Agricultura Sinica, 2015, 48(10):2029-2038.
[11] 李萍, 张宇佳, 曹昌伟, 等.不同脱氧剂对泡核桃仁贮藏品质的影响[J].保鲜与加工, 2025, 25 (2):46-53;61.
LI P, ZHANG Y J, CAO C W, et al.Effects of different deoxidizers on the storage quality of walnut kernels from Juglans sigillata[J].Storage and Process,2025, 25 (2):46-53;61.
[12] 陈柏, 颉敏华, 吴小华, 等.不同冷冻温度对‘清香’去青皮鲜核桃冻藏期间品质的影响[J].经济林研究, 2019, 37(3):65-72.
CHEN B, XIE M H, WU X H, et al.Effects of different freezing temperatures on quality of peeled fresh ‘Qingxiang’ walnut during freezing storage[J].Non-wood Forest Research, 2019, 37(3):65-72.
[13] 闫辉强, 后春静, 马君义, 等.不同品种和成熟度的油橄榄果表型性状与脂肪酸组成及含量分析[J].中国油脂, 2019, 44(4):105-111.
YAN H Q, HOU C J, MA J Y, et al.Phenotypic character and fatty acid composition and content of olive fruit in different varieties and maturity[J].China Oils and Fats, 2019, 44(4):105-111.
[14] RONG Y T, XIE J L, YUAN H B, et al.Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC-MS, and GC-IMS[J].Food Chemistry:X, 2023, 18:100693.
[15] DENG J K, ZHAO H B, QI B, et al.Volatile characterization of crude and refined walnut oils from aqueous enzymatic extraction by GC-IMS and GC-MS[J].Arabian Journal of Chemistry, 2024, 17(1):105404.
[16] TARIGAN E, PRATEEPCHAIKUL G, YAMSAENGSUNG R, et al.Sorption isotherms of shelled and unshelled kernels of candle nuts[J].Journal of Food Engineering, 2006, 75(4):447-452.
[17] ZHANG J J, XU X, ZENG Q, et al.Lipidomics and metabolomics reveal the molecular mechanisms underlying the effect of thermal treatment on composition and oxidative stability of walnut oil[J].Food Research International, 2024, 191:114695.
[18] 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, 2014.
SUN W, Effect of controlled atmosphere on the preservation and postharvest physiology of green walnut fruit [D].Yangling:Northwest A&F University, 2014.
[19] LEAL A R, DIONÍSIO A P, DE ABREU F A P, et al.Impact of different kernel grades on volatile compounds profile, fatty acids and oxidative quality of cashew nut oil[J].Food Research International, 2023, 165:112526.
[20] THEWES F R, BOTH V, THEWES F R, et al.Pecan storage:Effects of 1-MCP on the overall quality and volatile compounds profile of shelled and unshelled pecans[J].LWT, 2021, 145:111298.
[21] HUO J Y, PENG W, OUYANG H, et al.Exploration of markers in oxidized rancidity walnut kernels based on lipidomics and volatolomics[J].Food Research International, 2024, 182:114141.
[22] 耿阳阳, 张彦雄, 胡译文, 等.鲜食核桃研究进展[J].食品工业科技, 2016, 37(16):396-399.
GENG Y Y, ZHANG Y X, HU Y W, et al.Research progress of fresh walnuts[J].Science and Technology of Food Industry, 2016, 37(16):396-399.
[23] GREBENTEUCH S, KROH L W, DRUSCH S, et al.Formation of secondary and tertiary volatile compounds resulting from the lipid oxidation of rapeseed oil[J].Foods, 2021, 10(10):2417.
[24] 王进, 蒋柳庆, 马惠玲, 等.ClO2和1-MCP对青皮核桃二步贮藏的效应[J].中国食品学报, 2015, 15(3):137-145.
WANG J, JIANG L Q, MA H L, et al.Effect of ClO2 and 1-MCP on preservation of green fruit and peeled walnut in two-step storage[J].Journal of Chinese Institute of Food Science and Technology, 2015, 15(3):137-145.
[25] 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.
LIU C X, QIAO Y J, HUANG Y F, et al.Effect of temperature on storage physiological quality of walnut[J].Food and Fermentation Sciences & Technology, 2018, 54(4):42-47.
[26] ZHANG M X, CAI S B, WANG O, et al.A comprehensive review on walnut protein:Extraction, modification, functional properties and its potential applications[J].Journal of Agriculture and Food Research, 2024, 16:101141.
[27] ZHANG D L, YE N, LI M R, et al.Walnut green husk extract enhances the effect of chlorine dioxide on kernel quality and antioxidant properties of fresh-eating walnuts during their shelf life[J].Food Chemistry, 2023, 428:136797.
[28] 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.
MA Y P, LIU X H,YUAN D B, et al.Changes of respiration intensity and quality of different varieties of fresh walnut during cold storage[J].Transactions of the Chinese Society of Agricultural Engineering, 2010, 26(1):370-374.
[29] ORTIZ C M, VICENTE A R, FIELDS R P, et al.Walnut (Juglans regia L.) kernel postharvest deterioration as affected by pellicle integrity, cultivar and oxygen concentration[J].Postharvest Biology and Technology, 2019, 156:110948.
[30] GADANI B C, MILÉSKI K M L, PEIXOTO L S, et al.Physical and chemical characteristics of cashew nut flour stored and packaged with different packages[J].Food Science and Technology, 2017, 37(4):657-662.
[31] PEI H, HE S D, LIU S Y, et al.Aroma characteristics and odor source analysis of roasted Xinjiang thin-shell walnuts (Juglans regia L.) by using multivariate statistical analysis[J].Food Bioscience, 2023, 56:103312.
[32] XI B N, ZHANG J J, LI C, et al.Effects of natural and synthetic antioxidants addition on the characteristic flavor and metabolites of walnut oil during oxidation[J].Food Bioscience, 2024, 61:104788.
[33] ZHOU Y, FAN W, CHU F X, et al.Identification of volatile oxidation compounds as potential markers of walnut oil quality[J].Journal of Food Science, 2018, 83(11):2745-2752.
[34] MA X, ZHENG C, ZHOU Q, et al.Comparison evaluation pretreatments on the quality characteristics, oxidative stability, and volatile flavor of walnut oil[J].Food Chemistry, 2024, 448:139124.
[35] BAKKALBAŞı E, YıLMAZ Ö M, JAVIDIPOUR I, et al.Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts[J].LWT - Food Science and Technology, 2012, 46(1):203-209.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.