食品与发酵工业2011，Vol.37Issue(3)：235-238,4.
鲜食核桃和干核桃贮藏生理及营养品质变化比较
Comparison of Physiology and Nutrition in Dry and Fresh Walnut During the Storage
摘要
Abstract
In order to provide the basic information and theoretical basis for storage and processing of fresh walnut, the storage physiology and nutritional quality of ‘ Liaohe4’ dry and fresh walnut were studied, which were stored at the temperature of (0 ± 1 )℃. The results showed that, during storage, the respiration intensity and MDA content of fresh walnut were very significantly higher than that of dry walnut (P ＜ 0. 01 )and the POD activity was significantly higher than that of dry walnut(P ＜0.05), which was unfavorable to the storage and preservation of walnut. But the loss of nutrients of fresh walnut were relatively small, and especially the preservation of the amino acid and γ-VE content were high, which were very significant (P ＜0.01 ) higher than that of dry walnut. Meanwhile, the differences of content of fat, protein, VE, and the total content of δ-VE between fresh walnut and dry walnut were not significant (P ＞0.05).关键词
鲜食核桃/干核桃/贮藏生理/营养品质Key words
fresh walnut/ dry walnut/ storage physiology/ nutritional quality引用本文复制引用
马艳萍,马惠玲,刘兴华,李顺峰..鲜食核桃和干核桃贮藏生理及营养品质变化比较[J].食品与发酵工业,2011,37(3):235-238,4.基金项目
西北农林科技大学博士科研启动基金 （）
