摘要:
以'温185’青皮核桃为试材,分别于8月22日(成熟度Ⅰ,花后125 d)、8月27日(成熟度Ⅱ,花后130 d)、9月1日(成熟度Ⅲ,花后135 d)采收后,置于(-1±1) ℃、相对湿度为75%~85%条件下贮藏,测定不同采收成熟度青皮核桃贮期品质指标变化,评价其鲜贮效果。结果表明:不同采收成熟度'温185’青皮核桃贮藏35 d发生褐变,贮藏42 d出现青皮开裂及果实腐烂等现象;成熟度Ⅱ青皮核桃贮期褐变指数和腐烂指数显著降低,延迟了青皮开裂,在贮藏后期较好地保持核仁含水量、青皮硬度和色泽,抑制核仁酸价的上升,使其贮至70 d时,腐烂指数为15.63%,裂果率为18.50%,核仁保鲜率为100%。可见,8月27日(成熟度Ⅱ,花后130 d)为'温185’青皮核桃鲜贮原料的适宜采收时间。
Abstract:
Green walnut fruit of 'wen 185’were harvested on 22th August(maturity I,after flower 125 d),27th August(maturity Ⅱ,after flower 130 d),1st September(maturity Ⅲ,after flower 135 d),and stored at(-1±1) ℃ with relative humidity of 75%~85%.Changes of the quality indices were measured,and preservation effect of green walnut fruits in different harvest maturity were evaluated during storage. The results showed that the variety of 'wen 185’ fruit as browning were observed during storage at 35 d,and the green husk cracked and the fruits rot occurred during storage at 42 d. The browning index and decay index reduced significantly in maturity Ⅱ,the green husk cracking delayed,the water content,hardness and color in green husk in kernel was maintained,and the increase of the acid value of green walnut fruits was inhibited during late storage. The decay index was 15.63%,the cracking rate was 18.50%,and the preservation rate of the kernel was 100% during storage at 70 d. Thus,27th August(maturity Ⅱ,after flower 130 d)is a suitable harvest time for fresh storage of 'wen 185’ green walnut fruit.
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