[1]王纪辉,耿阳阳,侯娜.不同贮藏方式下鲜核桃生理指标响应及动力学模型[J].江苏农业学报,2019,(04):927-932.[doi:doi:10.3969/j.issn.1000-4440.2019.04.025]
　WANG Ji hui,GENG Yang yang,HOU Na.Physiological response and dynamic model of fresh walnut under different storage methods[J].,2019,(04):927-932.[doi:doi:10.3969/j.issn.1000-4440.2019.04.025]
点击复制

不同贮藏方式下鲜核桃生理指标响应及动力学模型()
分享到：

江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2019年04期
页码:
927-932
栏目:
加工贮藏·质量安全
出版日期:
2019-08-31

文章信息/Info

Title:
Physiological response and dynamic model of fresh walnut under different storage methods
作者:
王纪辉; 耿阳阳; 侯娜
（贵州省核桃研究所，贵州贵阳550005）
Author(s):
WANG Ji hui; GENG Yangyang; HOU Na
(Guizhou Institute of Walnut, Guiyang 550005, China)
关键词:
鲜核桃; 贮藏; 生理指标; 动力学模型
Keywords:
fresh walnut; storage; physiological index; dynamic model
分类号:
S664.1
DOI:
doi:10.3969/j.issn.1000-4440.2019.04.025
文献标志码:
A
摘要:
为探讨不同贮藏方式下鲜食核桃品质的变化规律，在常温条件下，以鲜食核桃仁为研究材料，采用PA/PE复合膜真空袋、自封铝箔袋及普通自封袋进行包装，定期对相关指标进行测定，并结合一级反应动力学模型就相关指标的变化进行非线性拟合。结果显示，真空塑料袋贮藏鲜食核桃的保鲜效果较佳，真空贮藏可有效减缓油脂酸价、过氧化值的变化速率，减少丙二醛的积累，推迟过氧化氢酶活性高峰出现时间，保持较高的过氧化物酶活性。真空贮藏能延缓油脂中不饱和脂肪酸被氧化，能较好保持鲜食核桃品质，一级反应动力学模型能较好地折射出鲜食核桃贮藏期间相关指标变化。
Abstract:
In order to study the quality change of fresh walnut under different storage methods, fresh walnut kernel was used as experimental material under normal temperature, the vacuum bag of PA/PE composite membrane, selfsealing aluminum foil bag and ordinary selfsealing bag were used for packaging. The related indicators were measured periodically, and the changes of related indicators were fitted nonlinearly with the firstorder reaction kinetics model. The results showed that the vacuum plastic bag had better preservation effect on fresh walnut, vacuum storage could effectively slow down the change rate of acid value and peroxide value, decrease the accumulation of malondialdehyde, delay the peak time of catalase activity and maintain higher peroxidase activity. Vacuum storage can effectively delay the oxidation of unsaturated fatty acids in oil, and maintain the quality of fresh walnut better. The firstorder reaction kinetics model can better reflect the changes of related indicators of fresh walnut during storage.

参考文献/References:

[1]耿阳阳,徐俐,马宝军,等. 不同品种鲜食核桃冷藏期间品质及生理变化[J]. 食品科技,2013,38(3):49-54.
[2]耿阳阳,徐俐,刘昕,等. 解淀粉芽孢杆菌发酵液在鲜核桃保鲜中的应用[J]. 食品与发酵工业,2013,39(9):214-218.
[3]耿阳阳,张彦雄,胡译文,等.鲜食核桃研究进展[J].食品工业科技, 2016,37(16):396-399.
[4]杨曦,张润光,韩军岐,等.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.
[5]CHRISTOPOULOS M V, TSANTILI E. Storage of fresh walnuts(Juglansregia L.) low temperature and phenolic compounds[J].Postharvest Biology and Technology, 2012,73(11):80-88.
[6]韩强,郜海燕,陈杭君,等. ClO2处理和包装方法对鲜核桃仁贮藏品质的影响[J].中国食品学报, 2017,17(5):130-137.
[7]魏雯雯,段文凯,孙斐,等. CF保鲜剂对青核桃冷藏效果的影响[J].北方园艺, 2017(10):114-117.
[8]冯文煜,蒋柳庆,马惠玲,等.不同厚度PE膜包装对核桃果实采后生理与鲜贮的效应[J].食品科学, 2013,34(18):295-300.
[9]曹建康.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007.
[10]王萍,赵欢,黄腾腾,等. 不同包装保鲜方式对南疆温185鲜核桃果仁品质变化规律研究[J]. 塔里木大学学报,2015,27(4):16-24.
[11]LABUZA T P. Application of chemical kinetics to deterioration of food[J]. Journal of Chemical Education,1984,61(4):348-357.
[12]陶菲,郜海燕,陈杭君,等. 不同包装对山核桃脂肪氧化的影响[J]. 农业工程学报,2008(9):303-305.
[13]宋丽丽,郜海燕,葛林梅,等. 包装对香榧坚果贮藏中的油脂酸败和抗氧化能力的影响[J]. 林业科学,2009,45(3):49-53.
[14]杨剑婷,郝利平. 关于引起核桃中油脂哈败因素的研究初探[J]. 山西农业大学学报,2001(3):271-273.
[15]郝利平,杨剑婷. 贮藏因素对核桃脂肪酶活性与油脂酸价的影响[J]. 农业工程学报,2005(5):170-172.
[16]ABBYE M, NOAKES M, BELLING B G,et al. Partial replacement of saturated fatty acids with almonds or walnuts lowers total plasma cholesterol and lowdensitylipoprotein cholesterol[J].Am J Clin Nutr,1994,59(5):995-999.
[17]LIEBSON P R.Value and walnut[J].Preventive Cardiology,2004,7(4):195-196.
[18]GAO H Y,CHEN H J,SONG L L. Effects of shortterm N2 treatment on quality of loquat fruit during cold storage[J].Acta Horticulturae,2010(877):899-903.
[19]MA Y P, LIU X H, YUAN D B.Changes of respiration intensity and quality of different varieties of fresh walnut during cold storage[J]. Transactions of the Chinese Society of Agricultural Engineering,2010,26(1)： 370-374.
[20]DONG Y Z, CHEN H, LIANG F L. Investigation and analysis on the wild walnut in Gongliu, Xinjiang[J].Journal of Plant Genetic Resources,2012,13(3):386-392.
[21]CHRISTOPOULOS M V,TSANTILI E. Storage of fresh walnuts(Juglansregia L.) low temperature and phenolic compounds[J].Postharvest Biology and Technology, 2012,73(11):80-88.
[22]VANHANEN L,SAVAGE G P.The use of peroxide value as a measure of quality for walnut flour stored at five different temperatures using three different types of packaging[J].Food Chem, 2006,99(1):64-69.
[23]JIANG L Q,FENG W Y,LI F. Effects of onemethylcyclopropene(1MCP)and chlorine dioxide(ClO2) on preservation of green walnut fruit and kernel traits[J]. Journal of Food Sciene and Technology, 2015,52(1):267-275.

相似文献/References:

[1]朱雁青,胡花丽,胡博然,等.薄膜包装对石榴采后生理及营养物质含量的影响[J].江苏农业学报,2015,(05):1154.[doi:doi:10.3969/j.issn.1000-4440.2015.05.033]
　ZHU Yan-qing,HU Hua-li,HU Bo-ran,et al.Effect of film packing on postharvest physiology and nutrient content of pomegranate[J].,2015,(04):1154.[doi:doi:10.3969/j.issn.1000-4440.2015.05.033]
[2]王大红,张帅滢,宋鹏辉,等.纳他霉素复合涂膜剂对板栗的保鲜效果[J].江苏农业学报,2018,(03):679.[doi:doi:10.3969/j.issn.1000-4440.2018.03.029]
　WANG Da-hong,ZHANG Shuai-ying,SONG Peng-hui,et al.Effects of natamycin coating compounds on preservation of chestnut during storage[J].,2018,(04):679.[doi:doi:10.3969/j.issn.1000-4440.2018.03.029]
[3]张巧,商飞飞,段振华,等.荸荠贮藏期间2株腐败菌鉴定及其特性[J].江苏农业学报,2019,(01):189.[doi:doi:10.3969/j.issn.1000-4440.2019.01.027]
　ZHANG Qiao,SHANG Fei-fei,DUAN Zhen-hua,et al.Identification and characteristics of two spoilage bacteria from water chestnut during storage[J].,2019,(04):189.[doi:doi:10.3969/j.issn.1000-4440.2019.01.027]
[4]罗淑芬,胡花丽,周宏胜,等.不同温度条件下薄膜包装对西兰花采后品质的影响[J].江苏农业学报,2019,(02):420.[doi:doi:10.3969/j.issn.1000-4440.2019.02.024]
　LUO Shu-fen,HU Hua-li,ZHOU Hong-sheng,et al.Effects of packaging films on postharvest quality of broccoli at different temperatures[J].,2019,(04):420.[doi:doi:10.3969/j.issn.1000-4440.2019.02.024]
[5]张斌斌,陈星星,王娜,等.基于果实品质指标的不同桃品种近冰温贮藏特性比较[J].江苏农业学报,2021,(04):998.[doi:doi:10.3969/j.issn.1000-4440.2021.04.024]
　ZHANG Bin-bin,CHEN Xing-xing,WANG Na,et al.Comparison of near-freezing temperature storage characteristics of different peach varieties based on fruit quality index[J].,2021,(04):998.[doi:doi:10.3969/j.issn.1000-4440.2021.04.024]

备注/Memo

备注/Memo:
收稿日期：2018-11-04 基金项目：贵州省核桃工程技术研究中心项目[黔科合平台人才(2019)5202号]；贵州省林业厅青年科技人才培养对象专项[黔林科合J字(2015)12号]；国家自然科学基金项目（3186030247号）；贵州省核桃研发团队服务企业行动计划项目[黔科合服企(2015)4010号]；贵州省科技厅科技支撑计划项目[黔科合支撑(2017)2552号] 作者简介：王纪辉（1988-），男，河南周口人，硕士，助理研究员，研究方向为林产品开发。(E-mail)shikewangjihui@163.com 通讯作者：耿阳阳，(E-mail)1833247257@qq.com
更新日期/Last Update: 2019-08-31