食品工业科技2013，Vol.34Issue(16)：308-312,5.
不同贮藏温度对青皮核桃保鲜的影响
Effect of different storage temperature on the freshness retaining of green juglans
摘要
Abstract
The experiment selected green juglans as experimental material.In order to investigate the effect of different storage temperatures on the freshness retaining of green juglans,the green juglans were stored under (5±1),(0±0.5),(-1±0.5)℃.The result showed that:the group of (-1±0.5)℃ storage temperature could delay the decrease of moisture content,increase of a* and increase of acid value.(-1±0.5)℃ storage could reduce the decrease of fruit firmness,but the inhibition effect on of MDA content was not obvious.The activities of peroxidase (POD) were promoted effectively and the activity of polyphenol oxidas (PPO) was reduced effectively,in turn,the ripening of green juglans was delayed.Compared with the control group,the storage period of the experimental group one and the experimental group two were extended 30d and 45d.The result of green juglans under different storage temperatures was in the following order:(-1±0.5)℃＞(0±0.5)℃＞(5±1)℃.Therefore,the optimum storage temperature of green juglans was (-1±0.5)℃.关键词
青皮核桃/贮藏温度/保鲜Key words
green juglans /storage temperature /freshness retaining分类
轻工纺织引用本文复制引用
郭园园,鲁晓翔,李江阔,张鹏..不同贮藏温度对青皮核桃保鲜的影响[J].食品工业科技,2013,34(16):308-312,5.基金项目
国家"十二五"科技支撑计划(2012BAD38B01) （2012BAD38B01）
天津市重点科技攻关项目(11ZCKFNC01900). （11ZCKFNC01900）
