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中国精品科技期刊2020

无花果叶提取物对不同品种青皮核桃保鲜效果的影响

丁真真 张甜 刘艳全 刘飞 夏娜 张超

丁真真,张甜,刘艳全,等. 无花果叶提取物对不同品种青皮核桃保鲜效果的影响[J]. 食品工业科技,2023,44(11):343−349. doi:  10.13386/j.issn1002-0306.2022070253
引用本文: 丁真真,张甜,刘艳全,等. 无花果叶提取物对不同品种青皮核桃保鲜效果的影响[J]. 食品工业科技,2023,44(11):343−349. doi:  10.13386/j.issn1002-0306.2022070253
DING Zhenzhen, ZHANG Tian, LIU Yanquan, et al. Effect of Fig Leaf Extract on Preservation Effect of Different Varieties of Green Walnut[J]. Science and Technology of Food Industry, 2023, 44(11): 343−349. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022070253
Citation: DING Zhenzhen, ZHANG Tian, LIU Yanquan, et al. Effect of Fig Leaf Extract on Preservation Effect of Different Varieties of Green Walnut[J]. Science and Technology of Food Industry, 2023, 44(11): 343−349. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022070253

无花果叶提取物对不同品种青皮核桃保鲜效果的影响

doi: 10.13386/j.issn1002-0306.2022070253
基金项目: 喀什大学校级科研项目(20202733);喀什地区科技计划项目(KS2021012)
详细信息
    作者简介:

    丁真真(1991−),女,硕士,研究方向:农产品加工与贮藏保鲜,E-mail:2234366613@qq.com

    通讯作者:

    张超(1978−),男,博士,研究员,研究方向:果蔬深加工,E-mail:zhangchao_3@163.com

  • 中图分类号: TS255.3

Effect of Fig Leaf Extract on Preservation Effect of Different Varieties of Green Walnut

  • 摘要: 以温185、新丰和新2青皮核桃为实验材料,探究无花果叶提取物对青皮核桃的保鲜效果,将不同品种青皮核桃在4 ℃下贮藏60 d,探究无花果叶提取物对贮藏期青皮核桃的颜色、失重率、硬度以及核桃仁的酸价、可溶性蛋白等评价指标的影响。结果表明:无花果叶提取物显著提高了青皮核桃的保鲜效果,以青皮核桃果皮颜色和形状可知,新丰核桃贮藏到60 d时果皮绿色保留较好,新2核桃仅贮藏到15 d和温185核桃可贮藏到45 d的果皮颜色保留较好;贮藏到60 d时,新丰核桃青皮的a*值为−1.21,而新丰-CK的a*值为23.87,青皮核桃新丰、温185和新2相比对照组的失重率依次降低了85.28%、80.39%和79.41% ,可见无花果叶提取物处理延缓了青皮核桃水分蒸发的速度,保持了青皮核桃的水分含量,其中,新丰核桃仁丙二醛含量最低,其含量为5.84 μmoL/g,比新丰-CK降低了53.91%,无花果叶提取物处理显著延缓了核桃仁丙二醛的积累,新丰核桃仁可溶性蛋白含量最高为11.38 mg/g,且比新丰-CK高了55.01%,可见无花果叶取液处理保留了青皮核桃鲜食品质,延缓核桃仁脂类的过氧化,提高了青皮核桃的保鲜效果;本研究可为青皮核桃采后保鲜技术研究提供理论依据。
  • 图  1  贮藏期不同品种青皮核桃颜色变化

    Figure  1.  Color changes of different varieties of green walnut during storage

    图  2  贮藏期不同品种核桃青皮失重率的变化

    Figure  2.  Changes of weight loss rate of walnut peel of different varieties during storage

    图  3  贮藏期不同品种核桃仁褐变度的变化

    Figure  3.  Changes of browning degree of walnut kernel of different varieties during storag

    图  4  贮藏期不同品种核桃仁丙二醛的变化

    Figure  4.  Changes of malondialdehyde in walnut kernel of different varieties during storage

    图  5  贮藏期不同品种核桃仁酸价的变化

    Figure  5.  Changes of acid value of walnut kernel of different varieties during storage period

    图  6  贮藏期不同品种核桃仁可溶性蛋白的变化

    Figure  6.  Changes of soluble protein in different varieties of walnut during storage

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出版历程
  • 收稿日期:  2022-07-21
  • 网络出版日期:  2023-04-18
  • 刊出日期:  2023-06-01

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