Kernel is rich in protein, lecithin, vitamins, minerals and essential fatty acids and other nutrients, with nourishing brain cells, reduce blood viscosity, scavenging free radicals, anti-aging effect of m.
Since the 1990 s, fresh walnuts because of its rich nutrition, good taste and so on, more and more get of people love 0 at home and abroad.
But the fresh walnut green husk for climacteric variant fruit, storage are perishable, affect the market supply is 0.
Hui-ling ma 4 studies have shown that the spontaneous controlled atmosphere packaging can enhance the capacity of water, effectively reduce the respiratory intensity and ethylene formation rate of walnut shawl, reduce decay index.
Refrigeration combined with spontaneous gas may delay the onset fresh walnut green husk rot, but in a case, fruit and vegetable storage environment and the actual shelf environment conditions (
Such as temperature)
There is a big difference, when the shelf life of fruits and vegetables from the storage conditions to, usually larger physiological changes occur, results in the decrease of its commodity value quickly.
Therefore, study the shelf life of fresh walnut green husk preservation conditions have important practical significance.
2.
4
shelves during the fresh walnut green husk, as shown in the changes of respiration intensity, such as the respiration intensity of each fresh walnut green husk increased rapidly at the beginning of shelves, this may be due to the rise of temperature, strengthened the metabolic rate of fruit, and no significant differences between groups of respiration intensity;
The shelves 3 mountains the respiration intensity peak.
Starting from the shelves on the sixth day, CK group significantly (
P<
0.
01)
Above SY1, SY2 significant (
P<
0.
05)
Above SY1 group.
To shelf. 9 days, the respiration intensity of CK group reached 47.
26mgCO2/（
kgh)
Fresh weight, significantly (
P<
0.
01)
Above SY1 group.
Visible, refrigerated PE packaging can effectively reduce the shelf life of fresh walnut green husk respiration intensity;
The effect of the PE film packaging thickness of 40 PM is optimal.
Ue time/d shelf Fig fresh walnut green husk respiration intensity during the period of change.
2.
3 shelves during the change of the fresh walnut green husk off color fresh walnut green husk skin colour and lustre is an important index of its commodity quality evaluation.
Usually, the fresh walnut green husk skin at the beginning of storage for the green, as the extension of storage time, the skin gradually become yellow, finally become a dark brown.
This test is to color difference meter for fresh walnut green husk skin color change tracking monitoring, which comes as a partial red, says negative said green.
A, the smaller the value indicates the color green.
3 discuss 3.
1 shelf during the change of the fresh quality of walnut green husk PE packing depends on the membrane material thermal vibration random formation of polymer chain gap (
<
1nm）
, as through the channel of gas molecules, make the gas inside the bag of components to achieve a more appropriate proportion, thus inhibiting the fruit postharvest aging, maintain the fruit quality of 1720.
This experiment showed that the fresh walnut green husk PE bag packaging refrigerated can effectively enhance the water retention of outbound shelf life after the nuts, and can keep the fresh walnut green husk skin colour and lustre and lower respiration intensity, anti-aging, among them in cold storage period thickness of 40 PM PE film packaging gas effect is better than the thickness of 50 PM PE film packaging.
Analyze the causes, and may be due to the thickness of 40 PM PE film packaging can make the storage bag of C2 and 2 concentration ratio will benefit the storage of fresh walnut green husk, its storage effect differences can continue into the shelf life;
And the thickness of the larger 50 pmpe film packaging may be due to increased concentration of C2 in the storage bag, reduced the concentration of 2, and lower than the optimal value, anaerobic respiration, caused the fresh walnut green husk produced ethanol and a series of anaerobic respiration product M, thus not conducive to keep fresh quality of walnut green husk, so the effect is better than 40 PM PE film packaging.
4 conclusion PE bag packing after processing can effectively keep refrigerated fresh walnut green husk in room temperature shelf life of the water and colour and lustre, reduce the respiratory intensity of fruit, fresh walnut green husk peroxidase (
POD）
And hydrogen peroxide enzyme (
猫)
The activity of lower lipoxygenase (
液态氧)
Activity, slow down the deterioration process, in the cold storage period by the thickness of 40 pmpe film packaging processing SY1 group reached the best effect.
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