文献类型：期刊文献

中文题名：不同贮藏温度对核桃脂肪酸氧化的影响

英文题名：Effects of Storage Temperature on Fatty Acid Oxidation of Juglans regia

作者：王炜[1] 李鹏霞[1] 梁丽松[2] 王贵禧[2] 伍玉洁[1]

第一作者：王炜

机构：[1]江苏省农业科学院,农产品加工研究所,江苏南京210014;[2]中国林业科学研究院林业研究所,北京100091

年份：2008

期号：6

起止页码：159-161

中文期刊名：西北林学院学报

外文期刊名：Journal of Northwest Forestry University

收录：CSTPCD;;北大核心:【北大核心2004】；CSCD:【CSCD_E2011_2012】；

基金：国家“十一五”科技支撑计划“高产优质干鲜果品新品种选育”(2006BAD01A17)

语种：中文

中文关键词：核桃;贮藏;温度;脂肪酸氧化

外文关键词：Juglans regia;storage;temperature;fatty acid oxidation

分类号：S664.109

摘要：研究了‘陇核3号'核桃在O±1℃、5±1℃、室温(20～30℃)贮藏期间核桃的脂肪酸氧化变化,结果表明:低温能较好的抑制核桃脂肪酸氧化,有利于保持核桃的贮藏品质,其中0℃贮藏的效果最好,但与5℃低温在贮藏180 d期间总体上无明显差异.
The oxidative changes of fatty acid of Juglans regia 'Nonghe No.3' stored at 0±1℃,5±1℃ and ambient-temperature(20~30℃)for 180 days were studied.The results indicated that oxidation of fat acid of J.regia was restrained by low temperature which favored their quality during storage.Temperature 0℃ was the best for storage but there was no significant difference in quality from storage at 5℃ for 180 days.