Effect of Fig Leaf Extract on Preservation Effect of Different Varieties of Green Walnut
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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。Abstract: Taking Wen 185, Xinfeng and Xin 2 green walnut as experimental materials, the preservation effect of fig leaf extract on green walnut was studied. The storage condition of walnut was 4 ℃ for 60 days, and the effects of fig leaf extract on the color, weight loss rate, hardness, acid value and soluble protein of walnut kernel during storage were investigated. The results showed that the treatment of fig leaf extract significantly improved the preservation effect of walnut. According to the color and shape of the peel of the green walnut, it could be seen that the green peel of the Xinfeng walnut could be retained well after 60 days of storage, while the green peel of the Xin2 walnut could only be stored for 15 days and the Wen185 walnut could be stored for 45 days. After storage for 60 days, the a* of Xinfeng walnut peel was −1.21, while that of Xinfeng-CK was 23.87. Compared with the control group, the weight loss rate of Xinfeng, Wen 185 and Xin 2 decreased by 85.28%, 80.39% and 79.41% respectively. It could be seen that the treatment of fig leaf extract delayed the water evaporation rate of walnut and maintained the water content of walnut. The content of malondialdehyde in Xinfeng walnut kernel was the lowest, which was 5.84 μmoL/g, 53.91% lower than that in Xinfeng-CK. Fig leaf extract treatment significantly delayed the accumulation of malondialdehyde in walnut kernel. Xinfeng walnut kernel soluble protein content was the highest 11.38 mg/g, and 55.01 % higher than Xinfeng-CK, it could be seen that the extraction of fig leaves preserved the fresh quality of green walnut, delayed the peroxidation of walnut kernel fat, and improved the preservation effect of green walnut kernel. This study can provide a theoretical basis for the research of preservation technology of green walnut after harvest.
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Key words:
- green walnuts /
- variety /
- extract of fig leaves /
- post-harvest preservation technology
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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
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