不同储藏条件对花生品质的影响

Effects of different storage conditions on the quality of peanuts

中文关键词:  花生  储藏条件  储藏品质

英文关键词:peanut  storage conditions  storage quality

中文摘要:

      目的 研究不同储藏条件对花生品质的影响, 探讨延长花生贮藏期的最佳储藏方式。方法 以豫花15为研究材料, 探讨在3个温度(15、25、40 ℃)以及3种储藏方式(常规、充气、真空)下, 花生品质随储藏时间的变化规律。结果 3种储藏方式的优劣排序为气调>真空>常规。酸价受储藏方式、温度、储藏时间的影响差异显著(P<0.05)。过氧化值与温度和储藏时间均呈显著性正相关(P<0.05)。油亚比含量在储藏第6个月与前3个月相比差异显著(P<0.05), 储藏方式和储藏温度对粗脂肪含量和粗蛋白含量影响不显著(P>0.05)。结论 不同储藏条件下对花生储藏品质的影响程度从大到小依次为: 储藏时间、储藏温度、储藏方式。最佳的储藏方式为气调储藏。

英文摘要:

      Objective To investigate the effects of different storage conditions on the quality of peanuts, and to explore the best storage methods for prolonging the storage period of peanuts. Methods Using Yuhua 15 as the research material, the variation of storage qualities of peanut with storage time was investigated under 3 storage technology (conventional airtight, controlled atmosphere storage and vacuum) and 3 kinds of storage temperatures (15, 25 and 40 ℃). Results The order of the pros and cons of 3 kinds of storage methods was air conditioning>vacuum> conventional airtight. The acid price was significantly affected by storage mode, temperature and sampling time (P<0.05). The peroxide value was significantly positively correlated with temperature and storage time (P<0.05). The ratio of arachidonic acid to linoleic acid (O/L) was significantly different at the sixth month of storage time compared with the first three months (P<0.05). The crude fat content and crude protein content were not significantly affected by storage method and storage temperature (P>0.05). Conclusion The degree of influence of different storage conditions on the storage quality of peanuts from large to small is: Storage time, storage temperature, and storage method. The best storage method is controlled atmosphere storage.