文献类型：期刊文献

中文题名：不同时间真空贮藏对薄壳山核桃品质的影响

英文题名：Effects of Vacuum Storage with Various Lengths on the Quality of Carya Pecan

作者：黄梅[1,2] 姚小华[1] 杨水平[2] 王开良[1] 吴霜[1,2] 任华东[1] 常君[1]

第一作者：黄梅

机构：[1]中国林业科学研究院亚热带林业研究所,浙江富阳311400;[2]西南大学资源环境学院,重庆北碚400716

年份：2022

卷号：40

期号：3

起止页码：458-464

中文期刊名：四川农业大学学报

外文期刊名：Journal of Sichuan Agricultural University

收录：北大核心:【北大核心2020】；CSCD:【CSCD_E2021_2022】；

基金：浙江省林木育种技术研究重点实验室开放课题(RISF2021YZ04)。

语种：中文

中文关键词：薄壳山核桃;真空贮藏;品质

外文关键词：carya pecan;vacuum storage;quality

分类号：S792.99

摘要：【目的】探讨长时间真空贮藏对薄壳山核桃品质的影响,研究薄壳山核桃真空贮藏过程中蛋白质、可溶性糖、单宁、脂肪酸和氨基酸含量的变化。【方法】以“薄壳山核桃28号”品种为研究对象,利用聚丙烯真空包装,在常温状态下对其鲜样、真空1、3和5年4个处理的蛋白质、可溶性糖、单宁、脂肪酸和氨基酸等指标进行测定。【结果】随着贮藏时间的延长,薄壳山核桃的品质发生动态变化,蛋白质、可溶性糖、单宁及绝大部分脂肪酸、氨基酸含量均呈现先上升后下降的趋势,在真空3年后出现峰值;油酸含量呈现先上升后下降变化趋势,真空1年后达到峰值,含量为73.6%。【结论】真空贮藏可以延缓薄壳山核桃的氧化过程,有效保障薄壳山核桃的品质。
【Objective】To investigate the effect of long time vacuum storage on the quality of pecans,the changes of protein,soluble sugar,tannin,fatty acid and amino acid contents during vacuum storage of pecans were studied.【Method】The protein,soluble sugar,tannin,fatty acid,amino acid and other indicators of pecan were measured in four treatments as followed:fresh sample,vacuum for 1 year,3 years and 5 years at room temperature,using polypropylene vacuum packaging for the ’pecan 28’ variety.【Result】The results showed that with the extension of storage time,the quality of pecans changed dynamically,and the contents of protein,soluble sugar,tannin and most of fatty acids and amino acids increased firstly and then decreased,with a peak value after 3 years of vacuum;the content of oleic acid showed a trend of rising and then falling,with a peak of 73.6% after 1 year of vacuum. 【Conclusion】Vacuum storage can delay the oxidation process and guarantee the quality of pecan effectively.