不同贮藏方式对核桃鲜果采后生理及贮藏品质的影响

doi:10.3864/j.issn.0578-1752.2015.10.015

摘要/Abstract

摘要： 【目的】核桃鲜果在贮藏期间易出现青皮褐变腐烂，果仁哈败、发霉、失水等问题，鲜食期很短，生产中常采用干制保藏。研究气体成分对核桃鲜果采后生理及贮藏品质的影响，为延长核桃鲜果供应期提供理论依据和技术方法。【方法】以主栽品种‘香铃’为试验材料，采用气流法测定脱青皮核桃鲜果和带青皮核桃鲜果呼吸强度，研究核桃鲜果呼吸类型。分别采用塑料袋抽真空贮藏、塑料袋限气贮藏、试验箱气调贮藏和自然裸放等4种贮藏方法，于温度（1±0.5）℃、相对湿度90%—95%条件下贮藏。贮期测定各贮藏核桃鲜果果仁水分含量、还原糖含量、油脂含量、蛋白质含量、脂氧合酶活性、超氧化物歧化酶活性、过氧化氢酶活性、脂质氧化终产物丙二醛含量和果仁油脂酸价、碘值、过氧化值等指标的变化，计算贮藏不同时期各处理核桃鲜果青皮褐变指数，贮藏120 d时对核桃鲜果的色、香、味、形等感官性状进行综合评定，以探讨气体成分对带青皮核桃鲜果采后生理及贮藏品质的影响。【结果】带青皮核桃鲜果为呼吸跃变型果实，脱青皮核桃鲜果为呼吸非跃变型果实。各处理贮期核桃鲜果果仁水分含量、油脂含量、油脂碘值总体呈降低趋势，超氧化物歧化酶活性、过氧化氢酶活性、还原糖含量、蛋白质含量保持良好，果仁油脂酸价、过氧化值、脂氧合酶活性、丙二醛含量呈上升趋势。自然裸放（对照）核桃青皮的保鲜效果最差，贮藏至40 d时青皮褐变指数已达0.27；塑料袋抽真空贮藏核桃青皮的保鲜效果最好，贮至120 d时青皮褐变指数仅为0.18。各项指标测定结果表明，塑料袋抽真空贮藏能有效防止青皮褐变，保持果仁较高含水量，减缓果仁油脂酸价、碘值以及过氧化值的变化速率，使超氧化物歧化酶（SOD）和过氧化氢酶（CAT）保持较高活性，同时抑制丙二醛的产生。贮后感官鉴评，塑料袋抽真空贮藏的核桃鲜果各项指标均得分最高，品质优良。【结论】核桃鲜果贮藏环境中的O₂浓度越低，保鲜效果越好。核桃鲜果带果柄剪下，在温度4.0℃下预冷3 d，用低密度聚乙烯（LDPE）塑料袋抽真空包装，在温度（1.0±0.5）℃、相对湿度90%—95%条件下可贮藏120 d，贮后青皮褐变程度低，果实色、香、味、形俱佳。

关键词: 核桃鲜果, 气调贮藏, 采后生理, 品质变化

Abstract: 【Objective】 Fresh walnut fruit easily appears decay and browning, its kernel easily becomes mildewed and dehydrated during storage. The supply period of fresh walnut fruit is short and walnut used in production is often conserved by dry. The objective of this study is to provide a theoretical basis and technical method for prolonging the supply period of fresh walnut through studying its postharvest physiology and storage technology. 【Method】 ‘Xiang ling’ walnut variety was used as raw material in this study, air flow method was used to analyze the respiratory intensity of fresh walnut with husk and fresh walnut without husk. Moreover, the respiration type was also studied. Before storage under the condition of temperature (1.0±0.5)℃, RH 90%-95%, the materials were subjected to storage in vacuum-package with plastic bag, modified atmosphere package with plastic bag, controlled atmosphere storage of text box, respectively. A contrast was prepared without any treatment. To study the effect of gas composition on postharvest physiology and storage technology of fresh walnut fruit, moisture content, reducing sugar content, lipid content, protein content, MDA content and oil acid value, iodine value, peroxide value of fresh walnut kernel were measured during storage. Related enzymes of fresh walnut kernel such as LOX activity, SOD activity and CAT activity were determined, too. Moreover, green husk browning index of fresh walnut fruit was evaluated in different periods of storage. After storage for 120 d, walnut shell color, endotesta color, kernel flavour of total fresh walnut fruit were evaluated, respectively. Then, the appearance of fresh walnut husk, shell and kernel were taken photo. 【Result】 The results showed that the fresh walnut fruit with green husk is respiration climacteric fruit and fresh walnut without green husk is non-respiration climacteric fruit. The content of moisture, lipid, and oil iodine value presented a reduced trend, but the acid value, peroxide value, LOX activity, and MDA content of fresh walnut kernel showed a increased trend and SOD activity, CAT activity, reducing sugar content, protein content showed no visible change. The contrast treatment showed the worst preservation effect and green husk browning index reached 0.27 after storage for 40 d. However, the green husk browning index of vacuum-package with plastic bag storage was only 0.18 after storage for 120 d. The result also showed that the treatment of vacuum-package with plastic bag could effectively prevent browning of green husk, maintain the moisture of kernel, slow down the change rate of oil acid value, iodine value and peroxide value, keep the activities of SOD and CAT at a high level, inhibit the generation of MDA. By evaluating the sensory quality after storage for 120 d, the treatment of vacuum-package with plastic bag gained the highest score in every single project. 【Conclusion】 The lower the concentration of O₂ in storage circumstances, the better the effect of conservation. After plucked with carpopodium in walnut commercial mature period, pre-cooled at 4.0℃ for 3 d, and vacuumed with LDPE plastic bag using vacuum pack machine, the storage life of walnut could reach 120 d at（1.0±0.5)℃ and RH 90%-95%. Its pericarp browning index of fresh walnut was low, and the color, aroma, taste and shape remained good.

Key words: fresh walnut fruit, controlled atmosphere storage, postharvest physiology, quality change

杨曦，张润光，韩军岐，张有林. 不同贮藏方式对核桃鲜果采后生理及贮藏品质的影响[J]. 中国农业科学, 2015, 48(10): 2029-2038.

YANG Xi, ZHANG Run-guang, HAN Jun-qi, ZHANG You-lin. Effects of Different Storage Methods on Postharvest Physiology and Storage Quality of Fresh Walnut Fruit[J]. Scientia Agricultura Sinica, 2015, 48(10): 2029-2038.

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