不同气体参数对青皮核桃保鲜效应的影响

为了探讨青皮核桃最佳气调贮藏（CA）条件及生理基础，以‘清香’核桃青皮果实为试验材料，研究了不同浓度O₂和CO₂组合对青皮核桃采后保鲜效应及核仁品质的影响，筛选青皮核桃鲜贮的最适气体参数。通过对贮藏70 d和（70+40）d的鲜食核桃仁感官品质、可溶性蛋白、酸价、过氧化值、含油量、丙二醛（MDA）含量及核桃青皮果实保鲜效果进行综合分析。结果表明，（5% O₂+6% CO₂）在9种气体组合中效果最好，维持了核桃仁的鲜脆风味和可溶性蛋白质含量，同时降低了果实腐褐变指数和腐烂率，是核桃青皮果实气调贮藏的适宜气体参数。

Effects of Controlled Atmosphere Storage on Green Walnut Fruit Preservation and the Parameters Selection

In order to investigate the optimum conditions of the controlled atmosphere (CA) storage of walnut fruit with green hulls and relative physiological parameters,the green walnut fruit of a cultivar “Qingxiang” was used as material.Different combinations of oxygen and carbon dioxide were tested as storage media to examine their effects on postharvest physiology and kernel quality during storage to screen out optimal atmosphere conditions.After stored for 70 d and (70+40) d,a comprehensive evaluation was carried out based on the sensory quality and contents of soluble protein,acid value,peroxide value,oil content,malondiadehyde (MDA).It was found out that among 9 combinations,5% O₂+6% CO₂ was the best,by which the stored fruit was crisp and contained high content of soluble protein,the fruit rotten rate and brown index were significantly reduced.It was recommended as the most suitable CA storage condition for green walnut fruit.