[1]朱海军,生静雅,张普娟,等.贮藏温度对薄壳山核桃抗氧化功能及品质的影响[J].江苏农业学报,2015,(02):449-453.[doi:10.3969/j.issn.1000-4440.2015.02.035]
　ZHU Hai-jun,SHENG Jing-ya,ZHANG Pu-juan,et al.Antioxidation and quality of pecan stored at different temperatures[J].,2015,(02):449-453.[doi:10.3969/j.issn.1000-4440.2015.02.035]
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贮藏温度对薄壳山核桃抗氧化功能及品质的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2015年02期
页码:
449-453
栏目:
加工贮藏·质量安全
出版日期:
2015-04-30

文章信息/Info

Title:
Antioxidation and quality of pecan stored at different temperatures
作者:
朱海军12; 生静雅12; 张普娟12; 陈亚辉12; 崔莉3; 刘广勤12
（1.江苏省农业科学院园艺研究所,江苏南京210014；2.江苏省高效园艺作物遗传改良重点实验室，江苏南京210014；3.江苏省农业科学院农产品加工研究所,江苏南京210014）〖JP〗
Author(s):
ZHU Hai-jun12; SHENG Jing-ya12; ZHANG Pu-juan12; CHEN Ya-hui12; CUI Li3; LIU Guang-qin12
（1.Institute of Horticulture, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;2.Jiangsu Key Laboratory of Horticulture Crops Genetic Improvement, Nanjing 210014, China;3.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China)〖JP〗
关键词:
薄壳山核桃; 贮藏温度; 抗氧化功能; 品质
Keywords:
pecan; temperature; antioxidative capacity; quality
DOI:
10.3969/j.issn.1000-4440.2015.02.035
文献标志码:
A
摘要:
以薄壳山核桃品种莫愁果实为试材，研究了冷库贮藏5个月后，再分别在自然温度、冷藏（4~8 ℃）、冷冻（-16~-18 ℃）条件下贮藏6个月后果实抗氧化活性、过氧化值以及水分含量的变化。结果显示，3种贮藏温度下，果实DPPH清除率、FRAP值、总多酚含量和总黄酮含量先上升后下降，过氧化值持续上升，水分含量持续下降；贮藏6个月后，3组薄壳山核桃果实总多酚含量均高于贮藏前，DPPH清除率和FRAP值无显著变化；常温组的过氧化值显著高于冷藏和冷冻组，常温组水分含量均显著低于冷藏和冷冻组。贮藏期间莫愁果实中总酚含量表现出积累的趋势，表明该品种果实具有一定的耐贮优势。此外，冷藏和冷冻2种贮藏条件对核桃品质（过氧化值和水分）的保持优于常温，但两者之间保鲜效果相当。
Abstract:
Antioxidative activities represented by FRAP value and DPPH radical scavenging capacity, total phenolic contents, total flavonoids contents, peroxide value, and moisture content were determined for pecan fruits stored at different temperature conditions(room temperature,4-8 ℃,-16--18 ℃) for six months. Storage in different temperatures caused significant increase in peroxide value but significant reduction in moisture content of pecans. The peroxide value showed greater increment in room temperature treatment than those in other two temperatures treatments, while the moisture was much lower in room temperature treatment after 6-month storage. Total phenolic contents, total flavonoids contents, the DPPH radical scavenging capacity and FRAP value increased initially and droped afterwards. After 6-month storage, total phenolic contents of pecan stored at different temperatures were higher than those before storage, however, DPPH radical scavenging capacity and FRAP value dropped to the level before storage. The accumulations of total phenols and total flavonoids suggested the storable character of the pecan variety. The preservation of pecan outperformed in both cold storage and freezing storage treatments, however, no significant difference was observed between the two storage conditions, indicative of similar preservative effect on pecan.〖JP〗

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备注/Memo

备注/Memo:
收稿日期：2014-09-17 基金项目：国家林业公益性行业科研专项（201204404）；江苏省林业三新工程项目[lysx(2013)06] 作者简介：朱海军（1981-），男,山东潍坊人，博士研究生，助理研究员，主要从事薄壳山核桃等干果生理生态研究。（E-mail）haijunzhu@jaas.ac.cn 通讯作者：刘广勤，（Tel）025-84391570；（E-mail）liuguangqin@126.com
更新日期/Last Update: 2015-04-30