文献类型：期刊文献

中文题名：储藏温度对干核桃品质的影响效应

英文题名：Effects of Storage Temperatures on Quality of Dried Walnuts

作者：王若辉[1] 郑悦雯[1] 吴书天[1] 沈丹玉[1] 莫润宏[1] 倪张林[1] 刘毅华[1]

第一作者：王若辉

机构：[1]中国林业科学研究院亚热带林业研究所,杭州311400

年份：2021

卷号：36

期号：10

起止页码：131-137

中文期刊名：中国粮油学报

外文期刊名：Journal of the Chinese Cereals and Oils Association

收录：CSTPCD;;Scopus;北大核心:【北大核心2020】；CSCD:【CSCD2021_2022】；

基金：中国林业科学研究院基本科研业务费专项基金(CAFYBB2017QC002)。

语种：中文

中文关键词：干核桃;贮藏;仁色;抗氧化成分;脂肪酸;氨基酸

外文关键词：dried walnuts;storage temperature;the kernel color;antioxidants;fatty acids;amino acids

分类号：S664.1

摘要：通过对在-20、4、20、50℃下分别贮藏40、90、120、150、180 d的干核桃仁色、抗氧化成分、脂肪酸、氨基酸含量进行测定分析,探索贮藏温度和时间对干核桃仁色和营养成分的影响,为干核桃贮藏的品质保全、精深加工提供科学依据。结果表明大部分品质成分受温度和时间影响效应明显,其中温度对核桃仁色、贮藏时间对抗氧化成分的影响效应最为显著。温度和时间对大部分品质成分的交互增强效应显著,但对仁色无交互效应,且低温与短期贮藏有利于干核桃仁色的保全,尤其是直接销售的干核桃更适于4℃的贮藏以保全仁色和其他营养品质;而在4℃条件下贮藏不超过120 d是适宜于作为深加工原料的干核桃贮藏条件。
To providescientific basis to preserve the quality and processing of dried walnuts,the effect of storage temperatures and time on the sensory quality and nutritional components were investigated by storing the dried walnuts(water content:6%)at-20,4,20 and 50℃for 40,90,120,150,180 d,respectively,and the color in dried walnuts kernel,antioxidants,fatty acids and amino acids was analyzed.The results indicated that most nutritional components were significantly affected by temperature and time,among which walnuts kernel color and antioxidant components were more significantly affected by temperature and time.Besides,there were interaction enhancement effects on most nutrition indexes,but no interaction effect on kernels color,and low temperature and short-term storage were favorable for the storage of dry walnuts.Particularly,the dried walnut sold directly is more suitable for storage at 4℃to the preservation of kernel color and other nutritional quality components.The storage condition of walnuts at 4℃for no more than 120 days was suitable for further processing raw materials.