Effects of Different Preservation Treatments on Storage Quality of Green Walnut

ZHAO Ru; KANG Mingli; ZHANG Qin; ZHU Zhiqiang; HE Aimin; JI Yangyang

doi:10.13386/j.issn1002-0306.2023100208

Volume 45 Issue 18

Sep. 2024

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Science and Technology of Food Industry > 2024 > 45(18): 273-281. > DOI: 10.13386/j.issn1002-0306.2023100208

ZHAO Ru, KANG Mingli, ZHANG Qin, et al. Effects of Different Preservation Treatments on Storage Quality of Green Walnut[J]. Science and Technology of Food Industry, 2024, 45(18): 273−281. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100208.

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Effects of Different Preservation Treatments on Storage Quality of Green Walnut

1.
College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050000, China
2.
National Engineering Research Center of Agricultural Product Preservation (Tianjin), Key Laboratory of Agricultural Product Storage and Preservation, Ministry of Agriculture and Rural Affairs, Tianjin 300384, China
3.
Institute of Agricultural Product Preservation and Processing Technology, Tianjin Academy of Agricultural Sciences, Tianjin 300384, China
4.
Hebei Lüling Kangwei Food Co., Ltd., Xingtai 054300, China

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Received Date: October 26, 2023
Available Online: July 15, 2024

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Abstract

Abstract

To explore the effects of different preservation treatments on the storage quality of green walnut, this study took green walnut as test material and adopted 4 different preservation. Methods: Soaked in cold water at 0 ℃ for 5 min, 150 mg/L ClO₂ for 20 min, 100 mg/L gibberellin for 20 min and mixed with gibberellin (100 mg/L)+imidamine (active component content 450 g/L) for 20 min. The browning index, moisture content, color difference, respiratory intensity, hardness, chlorophyll content, malondialdehyde (MDA) content, polyphenol oxidase (PPO) and peroxidase (POD) activity, total phenol and total flavonoids content of walnut with green peel as control were studied during storage under 0±0.3 ℃.The results showed that during the storage, compared with the control group, the treatment group significantly (P<0.05) delayed the decrease of water content and the change of color difference, delayed the increase of browning index, respiratory intensity and PPO activity, inhibited the decrease of hardness, chlorophyll, total phenol and total flavonoid contents, reduced the MDA production and better maintained POD activity during the storage period. According to the experiment, the water content, hardness, chlorophyll content, total phenol and total flavone content of green walnut treated with gibberellin+imimine were the highest, the browning index and color difference increased the most slowly, the respiratory intensity was the lowest, the malondialdehyde content and the activities of PPO and POD were the lowest, and the preservation effect was the best.
- green walnut,
- low-temperature storage,
- preservation treatment,
- storage effect,
- gibberellin,
- prochloraz

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References

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Science and Technology of Food Industry

Effects of Different Preservation Treatments on Storage Quality of Green Walnut

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