Xinjiang Agricultural Sciences ›› 2023, Vol. 60 ›› Issue (8): 1940-1949.DOI: 10.6048/j.issn.1001-4330.2023.08.015
• Horticultural Special Local Products · Agricultural Product Processing Engineering • Previous Articles Next Articles
WANG Ping1(), KONG Na2, PAN Yan3, SUN Xiping1, XU Bin3, ZHANG Ting3()
Received:
2022-12-01
Online:
2023-08-20
Published:
2023-08-14
Correspondence author:
ZHANG Ting(1980-),Femail,Research Fellow,Doctor,Research Fields:Storage and processing of agricultural products(E-mail)zhangtingkikie@163.comSupported by:
王苹1(), 孔娜2, 潘俨3, 孙席平1, 徐斌3, 张婷3()
通讯作者:
张婷(1980-),女,研究员,博士,研究方向为农产品贮运与加工(E-mail)zhangtingkikie@163.com作者简介:
王苹(1997-),女,硕士研究生,研究方向为农产品贮运与加工,(E-mail)1346521052@qq.com
基金资助:
CLC Number:
WANG Ping, KONG Na, PAN Yan, SUN Xiping, XU Bin, ZHANG Ting. Effects of chlorine dioxide fumigation treatments on the storage of fresh walnuts[J]. Xinjiang Agricultural Sciences, 2023, 60(8): 1940-1949.
王苹, 孔娜, 潘俨, 孙席平, 徐斌, 张婷. ClO2熏蒸处理对湿鲜核桃贮藏效果的影响[J]. 新疆农业科学, 2023, 60(8): 1940-1949.
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URL: http://www.xjnykx.com/EN/10.6048/j.issn.1001-4330.2023.08.015
感官指标 Sensory quality | 一级 Level 1 | 二级 Level 2 | 三级 Level 3 | 四级 Level 4 | 五级 Level 4 |
---|---|---|---|---|---|
种皮颜色Seed coat color | 浅亮黄色 | 暗黄色 | 暗褐色 | 褐色 | 黑褐色 |
种皮剥离难易程度 Difficulty of peeling off the seed coat | 易(可轻易大片剥除) | 中(可小片剥取, 有残留) | 难(难以剥取, 有大量残留) | 极难剥 | 不可剥 |
核仁色泽Nucleus color | 白色 | 黄白色 | 黄色 | 黄褐色 | 黑褐色 |
香气Aroma | 浓郁清香 | 清香 | 淡清香 | 微弱清香 | 无香气 |
风味Flavor | 香脆味浓 | 脆而味不浓 | 较脆,鲜味淡 | 失脆,无异味 | 有微酸味和韧感 |
Tab.1 Nucleolus sensory quality evaluation standard
感官指标 Sensory quality | 一级 Level 1 | 二级 Level 2 | 三级 Level 3 | 四级 Level 4 | 五级 Level 4 |
---|---|---|---|---|---|
种皮颜色Seed coat color | 浅亮黄色 | 暗黄色 | 暗褐色 | 褐色 | 黑褐色 |
种皮剥离难易程度 Difficulty of peeling off the seed coat | 易(可轻易大片剥除) | 中(可小片剥取, 有残留) | 难(难以剥取, 有大量残留) | 极难剥 | 不可剥 |
核仁色泽Nucleus color | 白色 | 黄白色 | 黄色 | 黄褐色 | 黑褐色 |
香气Aroma | 浓郁清香 | 清香 | 淡清香 | 微弱清香 | 无香气 |
风味Flavor | 香脆味浓 | 脆而味不浓 | 较脆,鲜味淡 | 失脆,无异味 | 有微酸味和韧感 |
贮藏天数 Storage days(d) | ClO2处理 ClO2 treatment (mg/L) | 种皮颜色 (级) Seed coat color (grade) | 种皮剥离难易 程度(级) Difficulty of peeling off the seed coat/ grade | 核仁色泽(级) Nucleus color (grade) | 香气(级) Aroma (grade) | 风味(级) Flavor (grade) | 综合加权 平均级别(级) Weighted flat average level(grade) |
---|---|---|---|---|---|---|---|
0 | CK | 1 | 1 | 1 | 1 | 1 | 1 |
50 | 1 | 1 | 1 | 1 | 1 | 1 | |
100 | 1 | 1 | 1 | 1 | 1 | 1 | |
150 | 1 | 1 | 1 | 1 | 1 | 1 | |
7 | CK | 1.2 | 1.5 | 1 | 1 | 1.1 | 1.17 |
50 | 1.1 | 1.4 | 1 | 1 | 1 | 1.10 | |
100 | 1.1 | 1.4 | 1 | 1.1 | 1 | 1.12 | |
150 | 1 | 1.4 | 1 | 1.1 | 1.1 | 1.13 | |
14 | CK | 1.6 | 1.5 | 1.2 | 1.5 | 1.2 | 1.35 |
50 | 1.3 | 1.4 | 1.1 | 1.3 | 1.2 | 1.25 | |
100 | 1.2 | 1.4 | 1.1 | 1.2 | 1.1 | 1.19 | |
150 | 1.2 | 1.4 | 1.1 | 1.2 | 1.2 | 1.23 | |
21 | CK | 1.4 | 1.7 | 1.1 | 1.4 | 1.4 | 1.42 |
50 | 1.3 | 1.5 | 1.1 | 1.4 | 1.4 | 1.36 | |
100 | 1.3 | 1.6 | 1.1 | 1.3 | 1.2 | 1.29 | |
150 | 1.3 | 1.5 | 1.1 | 1.4 | 1.3 | 1.32 | |
28 | CK | 2 | 1.7 | 1.2 | 2.2 | 1.5 | 1.64 |
50 | 1.5 | 1.7 | 1.2 | 1.9 | 1.6 | 1.58 | |
100 | 1.3 | 1.7 | 1.2 | 1.8 | 1.5 | 1.50 | |
150 | 1.5 | 1.8 | 1.3 | 1.6 | 1.5 | 1.54 | |
35 | CK | 2.1 | 2 | 1.3 | 2.2 | 2.1 | 1.97 |
50 | 1.7 | 2.1 | 1.2 | 2 | 1.8 | 1.78 | |
100 | 1.5 | 1.8 | 1.2 | 2 | 1.7 | 1.65 | |
150 | 1.6 | 1.9 | 1.2 | 2 | 1.8 | 1.72 | |
42 | CK | 2.6 | 2.6 | 1.4 | 2.9 | 2.8 | 2.53 |
50 | 2.4 | 2.5 | 1.3 | 2.7 | 2.5 | 2.33 | |
100 | 1.9 | 2.3 | 1.3 | 2.3 | 2.1 | 2.01 | |
150 | 2.1 | 2.4 | 1.3 | 2.5 | 2.3 | 2.16 | |
49 | CK | 2.9 | 3.2 | 1.6 | 4 | 3.3 | 3.04 |
50 | 2.5 | 3.1 | 1.3 | 3.3 | 2.8 | 2.64 | |
100 | 2.3 | 2.7 | 1.2 | 2.8 | 2.3 | 2.27 | |
150 | 2.5 | 3 | 1.3 | 3 | 2.5 | 2.47 |
Tab.2 Sensory quality changes of fresh walnuts under different treatments
贮藏天数 Storage days(d) | ClO2处理 ClO2 treatment (mg/L) | 种皮颜色 (级) Seed coat color (grade) | 种皮剥离难易 程度(级) Difficulty of peeling off the seed coat/ grade | 核仁色泽(级) Nucleus color (grade) | 香气(级) Aroma (grade) | 风味(级) Flavor (grade) | 综合加权 平均级别(级) Weighted flat average level(grade) |
---|---|---|---|---|---|---|---|
0 | CK | 1 | 1 | 1 | 1 | 1 | 1 |
50 | 1 | 1 | 1 | 1 | 1 | 1 | |
100 | 1 | 1 | 1 | 1 | 1 | 1 | |
150 | 1 | 1 | 1 | 1 | 1 | 1 | |
7 | CK | 1.2 | 1.5 | 1 | 1 | 1.1 | 1.17 |
50 | 1.1 | 1.4 | 1 | 1 | 1 | 1.10 | |
100 | 1.1 | 1.4 | 1 | 1.1 | 1 | 1.12 | |
150 | 1 | 1.4 | 1 | 1.1 | 1.1 | 1.13 | |
14 | CK | 1.6 | 1.5 | 1.2 | 1.5 | 1.2 | 1.35 |
50 | 1.3 | 1.4 | 1.1 | 1.3 | 1.2 | 1.25 | |
100 | 1.2 | 1.4 | 1.1 | 1.2 | 1.1 | 1.19 | |
150 | 1.2 | 1.4 | 1.1 | 1.2 | 1.2 | 1.23 | |
21 | CK | 1.4 | 1.7 | 1.1 | 1.4 | 1.4 | 1.42 |
50 | 1.3 | 1.5 | 1.1 | 1.4 | 1.4 | 1.36 | |
100 | 1.3 | 1.6 | 1.1 | 1.3 | 1.2 | 1.29 | |
150 | 1.3 | 1.5 | 1.1 | 1.4 | 1.3 | 1.32 | |
28 | CK | 2 | 1.7 | 1.2 | 2.2 | 1.5 | 1.64 |
50 | 1.5 | 1.7 | 1.2 | 1.9 | 1.6 | 1.58 | |
100 | 1.3 | 1.7 | 1.2 | 1.8 | 1.5 | 1.50 | |
150 | 1.5 | 1.8 | 1.3 | 1.6 | 1.5 | 1.54 | |
35 | CK | 2.1 | 2 | 1.3 | 2.2 | 2.1 | 1.97 |
50 | 1.7 | 2.1 | 1.2 | 2 | 1.8 | 1.78 | |
100 | 1.5 | 1.8 | 1.2 | 2 | 1.7 | 1.65 | |
150 | 1.6 | 1.9 | 1.2 | 2 | 1.8 | 1.72 | |
42 | CK | 2.6 | 2.6 | 1.4 | 2.9 | 2.8 | 2.53 |
50 | 2.4 | 2.5 | 1.3 | 2.7 | 2.5 | 2.33 | |
100 | 1.9 | 2.3 | 1.3 | 2.3 | 2.1 | 2.01 | |
150 | 2.1 | 2.4 | 1.3 | 2.5 | 2.3 | 2.16 | |
49 | CK | 2.9 | 3.2 | 1.6 | 4 | 3.3 | 3.04 |
50 | 2.5 | 3.1 | 1.3 | 3.3 | 2.8 | 2.64 | |
100 | 2.3 | 2.7 | 1.2 | 2.8 | 2.3 | 2.27 | |
150 | 2.5 | 3 | 1.3 | 3 | 2.5 | 2.47 |
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