两种天然保鲜剂对气调包装青皮核桃贮藏期品质的影响

Effects of 2 kinds of natural preservatives on the quality of air conditioned packaged green walnut during storage

中文关键词:  青皮核桃  气调保鲜  天然保鲜剂  贮藏  品质

英文关键词:green walnut  air conditioning preservation  natural preservative  storage  quality

中文摘要:

      目的 探究两种天然保鲜剂对气调包装青皮核桃贮藏期品质的影响。方法 以新丰青皮核桃为实验材料, 在4℃下贮藏60 d, 探究无花果叶提取液和植酸这两种天然保鲜剂处理对青皮核桃失重率、果皮颜色、a*、叶绿素以及核桃仁丙二醛含量、可溶性蛋白含量和酸价等品质特征的影响。结果 无花果叶提取液的保鲜效果优于植酸, 贮藏到60 d时, 无花果叶提取液处理青皮核桃的失重率为8.51%, 比对照组(control group, CK)下降了72.22%, 果皮颜色无明显变化, a*为?1.21, 叶绿素含量为30.55 mg/100 g, 比CK高了265.87%; 核桃仁内种皮褐变度为0.328, 仅为CK的22.62%; 核桃仁的丙二醛含量比CK降低了69.69%, 可溶性蛋白含量为11.38 mg/g, 比CK提高了122.27%, 酸价为3.52 mg/g, 可见无花果叶提取液延缓了核桃仁丙二醛含量升高和油脂的氧化酸败, 维持了核桃仁鲜食品质。结论 无花果叶提取液提高了青皮核桃的保鲜效果, 维持了核桃仁鲜食的品质, 为进一步开发天然保鲜剂提供理论依据。

英文摘要:

      Objective To explore the effects of 2 kinds of natural preservatives on the quality of air conditioned packaged green walnut during storage. Methods The effects of 2 kinds of natural preservatives, Ficus carica leaf extract and phytic acid treatment on weight loss rate, peel color, a*, chlorophyll, malondialdehyde content, soluble protein content and acid value of walnut were investigated by using Xinfeng green walnut as experimental material and stored at 4℃ for 60 days. Results The preservation effect of Ficus carica leaf extract was better than phytic acid. They were stored for 60 days. The weight loss rate of walnut treated with Ficus carica leaf extract was 8.51%, which decreased by 72.22% compared with control group (CK). There was no obvious change in the color of the peel of green walnut, with a* of ?1.21 and chlorophyll content of 30.55 mg/100 g, which was 265.87% higher than CK. The browning degree of walnut seed coat was 0.328, which was only 22.62% of CK. The content of malondialdehyde in walnut kernel decreased by 69.69% compared with CK. The soluble protein content of walnut kernel was 11.38 mg/g, which was 122.27% higher than CK. The acid value of walnut kernel was 3.52 mg/g. Conclusion Ficus carica leaf extract improves the fresh-keeping effect of walnut, maintains the quality of walnut kernel, and provides a theoretical basis for further development of natural preservative.