食品与发酵工业2025，Vol.51Issue(1)：244-249,6.DOI:10.13995/j.cnki.11-1802/ts.038332
不同状态鲜核桃冷藏期间品质变化的差异
Differences in quality changes of fresh walnuts in different states during cold storage
摘要
Abstract
To explore the physiological and quality changes of fresh walnuts in different states during storage,'Qingxiang'fresh wal-nuts were stored at(0±0.5)℃ in three different states,including in-shell nuts,whole kernels,and crushed kernels,then the dynamic changes of physiological and quality indicators were measured.Results showed that the mould index of fresh walnuts in different states in-creased with the storage time,while those of whole and crushed kernels decreased significantly.There was no significant change in the com-position of fatty acids,and the saturated fatty acids content decreased while the unsaturated fatty acids content increased.The crude fat con-tent declined overall,with the average content being the highest in the crushed kernels.During 30 days of storage,the polyphenol oxidase ac-tivity was lower while the peroxidase activity significantly increased in crushed kernels compared with other states,but thereafter the contents of soluble sugar and soluble protein were lower than those of nuts and whole kernels.The acid value and peroxide value both meet the forestry standards.Overall,the whole kernels maintained better quality and the oil quality was relatively stable for the crushed kernels,while the nuts kept the higher nutritional quality and oleic acid content with the greater potential for application in maintaining oxidative stability during storage.However,due to the higher degree of fragmentation and nutritional loss,the crushed kernels lost commercial value earlier.关键词
鲜核桃/不同状态/品质/发霉/冷藏Key words
fresh walnut/different states/quality/mould/cold storage引用本文复制引用
李媛媛,吴方智,王斯可,马艳萍,刘朝斌..不同状态鲜核桃冷藏期间品质变化的差异[J].食品与发酵工业,2025,51(1):244-249,6.基金项目
陕西省重点研发计划项目(2024NC-YBXM-144) （2024NC-YBXM-144）
国家自然科学基金面上项目(32271926) （32271926）
陕西省陇县核桃经济林基地示范项目(K403021402) （K403021402）
