[1]王一峰,胡文斌,陈耀年,等.不同干燥方法对核桃贮藏过程中内种皮褐变的影响[J].江苏农业学报,2025,(04):764-775.[doi:doi:10.3969/j.issn.1000-4440.2025.04.015]
　WANG Yifeng,HU Wenbin,CHEN Yaonian,et al.Effects of different drying methods on browning of walnut endotesta during storage[J].,2025,(04):764-775.[doi:doi:10.3969/j.issn.1000-4440.2025.04.015]
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不同干燥方法对核桃贮藏过程中内种皮褐变的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2025年04期
页码:
764-775
栏目:
园艺
出版日期:
2025-04-30

文章信息/Info

Title:
Effects of different drying methods on browning of walnut endotesta during storage
作者:
王一峰1; 胡文斌1; 陈耀年1; 赵淑玲1; 王明霞2
(1.陇南师范学院农林技术学院,甘肃成县742500；2.成县核桃科技服务中心,甘肃成县742500)
Author(s):
WANG Yifeng1; HU Wenbin1; CHEN Yaonian1; ZHAO Shuling1; WANG Mingxia2
(1.Technique College of Agriculture and Forestry, Longnan Normal University, Chengxian 742500, China;2.Chengxian Walnut Science and Technology Service Center, Chengxian 742500, China)
关键词:
核桃; 内种皮; 干燥方法; 贮藏; 褐变
Keywords:
walnut; endotesta; drying methods; storage; browning
分类号:
S664.1
DOI:
doi:10.3969/j.issn.1000-4440.2025.04.015
文献标志码:
A
摘要:
为探讨干燥方法对核桃贮藏过程中内种皮褐变的影响，为核桃贮藏过程中内种皮褐变调控提供理论依据,本研究以核桃品种清香为试验材料,采用自然晒干(CK)、热风干燥(T1)、真空干燥(T2)及真空变温干燥(T3)4种干燥方法处理,测定贮藏过程中核仁外观及内种皮褐变指标变化,并采用通径分析法分析影响核桃内种皮褐变的主要因素。结果表明:随着贮藏时间的延长,各处理核仁颜色逐渐加深,褐变度增加,与CK相比,T2、T3处理核仁颜色较浅、褐变度较小；相对电导率和丙二醛(MDA)含量随贮藏时间延长逐渐增加,CK增幅最大,T2、T3处理增幅较小；核桃内种皮总酚含量在贮藏30 d时均有所下降,贮藏60 d时有所升高,贮藏90 d时又开始下降,但上升和下降的幅度都不大,整个贮藏期间核桃内种皮总酚含量维持较高水平,与CK相比,T2、T3处理核桃内种皮总酚含量总体较高；核桃内种皮多酚氧化酶(PPO)、超氧化物歧化酶(SOD)、Na+K+-ATP酶活性均呈先升后降的趋势,与CK相比,T2、T3处理核桃内种皮SOD、Na+K+-ATP酶活性总体较高,PPO活性总体较低；核桃内种皮过氧化物酶(POD)活性整体呈下降趋势,与CK相比,T2、T3处理核桃内种皮POD活性总体较高；过氧化氢酶(CAT)、脂氧合酶(LOX)活性均呈上升趋势,与CK相比,T2、T3处理CAT活性较高,LOX活性较低。通径分析结果表明:不同干燥方法处理的核桃在贮藏过程中影响核桃褐变的主要因素不同,PPO、POD及Na+K+-ATP酶活性是影响CK核桃褐变的主要因素；总酚含量、CAT活性、Na+K+-ATP酶活性是影响T1处理核桃褐变的主要因素；SOD、POD、Na+K+-ATP酶活性是影响T2处理核桃褐变的主要因素；总酚含量、POD活性、Na+K+-ATP酶活性是影响T3处理核桃褐变的主要因素。
Abstract:
To investigate the impact of drying methods on the browning of the endotesta during walnut storage and to provide a theoretical basis for the control of endotesta browning during walnut storage, this study used the walnut variety “Qingxiang” as the experimental material. Four drying methods were employed: natural sun-drying (CK), hot-air drying (T1), vacuum drying (T2), and variable-temperature vacuum drying (T3). During storage, changes in the appearance of the kernel and browning indices of the endotesta were measured. Path analysis was used to identify the main factors affecting endotesta browning in walnuts. The results indicated that with the extension of storage time, the color of the kernels in all treatments gradually darkened and the degree of browning increased. Compared with CK, the kernels in T2 and T3 treatments had lighter color and lower degree of browning. The relative electrical conductivity and the content of malondialdehyde (MDA) gradually increased with the extension of storage time. The increase was the highest in CK, while the increments in T2 and T3 treatments were relatively smaller. The total phenolic content in the walnut endotesta decreased at 30 days of storage, increased at 60 days, and then decreased again at 90 days. However, the magnitude of these increases and decreases was not significant. Throughout the storage period, the total phenolic content in the walnut endotesta remained at a relatively high level. Compared with CK, the total phenolic content in the endotesta of walnuts in T2 and T3 was generally higher. The activities of polyphenol oxidase (PPO), superoxide dismutase (SOD) and Na+/K+-ATPase in walnut endotesta increased first and then decreased. Compared with CK, the activities of SOD and Na+/K+-ATPase in walnut endotesta under T2 and T3 treatments were generally higher, and the activity of PPO was generally lower. The peroxidase (POD) activity of walnut endotesta showed a downward trend as a whole. Compared with CK, the POD activity of walnut endotesta in T2 and T3 treatments was generally higher. The activities of catalase (CAT) and lipoxygenase (LOX) showed an upward trend. Compared with CK, the activity of CAT was higher and the activity of LOX was lower in T2 and T3 treatments. The path analysis results indicated that different drying methods had different effects on walnut browning during storage. For walnuts in the CK, the main factors influencing browning were the activities of PPO, POD, and Na+/K+-ATPase. For walnuts in T1 treatment, the main factors influencing browning were the total phenolic content, CAT activity, and Na+/K+-ATPase activity. For walnuts in T2 treatment, the main factors influencing browning were the activities of SOD, POD, and Na+/K+-ATPase. For walnuts in T3 treatment, the main factors influencing browning were the total phenolic content, POD activity, and Na+/K+-ATPase activity.

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备注/Memo

备注/Memo:
收稿日期:2024-05-09基金项目:甘肃省自然科学基金项目(22JR5RK1049)；甘肃省高校教师创新基金项目(2024B-333)；甘肃省高等学校创新创业教育改革项目[甘教高函(2023)14号]；甘肃省大学生就业创业能力提升工程项目[甘教学函(2023)29号]作者简介:王一峰(1986-),男,甘肃礼县人,硕士,副教授,研究方向为植物生理生态。(E-mail)wangyifeng0305@163.com
更新日期/Last Update: 2025-05-26