ClO2熏蒸处理对湿鲜核桃贮藏效果的影响

doi:10.6048/j.issn.1001-4330.2023.08.015

新疆农业科学 ›› 2023, Vol. 60 ›› Issue (8): 1940-1949.DOI: 10.6048/j.issn.1001-4330.2023.08.015

• 园艺特产·农产品加工工程 • 上一篇下一篇

ClO₂熏蒸处理对湿鲜核桃贮藏效果的影响

王苹¹(), 孔娜², 潘俨³, 孙席平¹, 徐斌³, 张婷³()

1.新疆农业大学食品科学与药学学院,乌鲁木齐 830052
2.新疆维吾尔自治区科技项目服务中心,乌鲁木齐 830000
3.新疆农业科学院农产品贮藏加工研究所/新疆主要农副产品精深加工工程技术研究中心/新疆农产品加工与保鲜重点实验室,乌鲁木齐 830091

收稿日期:2022-12-01 出版日期:2023-08-20 发布日期:2023-08-14
通信作者: 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:
国家自然科学基金项目“高CO2处理诱导薄皮核桃青皮熊果苷调控其采后褐变的作用机制研究”(32260411);新疆维吾尔自治区科技支疆项目“青皮核桃气调包装(MAP)鲜贮技术的引进与示范”(2019E0271)

Effects of chlorine dioxide fumigation treatments on the storage of fresh walnuts

WANG Ping¹(), KONG Na², PAN Yan³, SUN Xiping¹, XU Bin³, ZHANG Ting³()

1. College of Food and Pharmaceutical Sciences, Xinjiang Agricultural University, Urumqi 830052, China
2. Science and Technology of the Project of Service center of Xinjiang, Urumqi 830000, China
3. Research Institute of Farm Products Storage and Processing, Xinjiang Academy of Agricultural Sciences/Research Center of Main Agricultural Products Processing Engineering in Xinjiang/Key laboratory of Agricultural Products Processing and Preservation Xinjiang, Urumqi 830091, China

Received:2022-12-01 Published:2023-08-20 Online:2023-08-14
Correspondence author: ZHANG Ting(1980-),Femail,Research Fellow,Doctor,Research Fields:Storage and processing of agricultural products(E-mail)zhangtingkikie@163.com
Supported by:
National Nature Fund project"Study on the action mechanism of high CO2 treatments on inducingarbutin to control the postharvest browning of green light walnut(32260411);Science and Technology Assisting Xinjiang Project "Introduction and Demonstration of Modified Atmosphere Packaging (MAP) Fresh Storage Technology for Green Walnuts"(2019E0271)

摘要/Abstract

摘要：

【目的】研究二氧化氯(ClO₂)处理对湿鲜核桃低温贮藏期间效果影响,筛选适宜的处理浓度,为生产中湿鲜核桃贮运保鲜实用技术的应用推广提供理论参考。【方法】以新疆主栽核桃品种温185湿鲜核桃为试材,采用0(CK)、50、100和150 mg/L四个浓度ClO₂熏蒸处理后,置于(0±1)℃、相对湿度(RH)75%~80%条件下,定期统计其种壳霉变率,测定种仁相关的品质和理化指标,分析不同浓度ClO₂熏蒸处理对湿鲜核桃贮藏效果的影响。【结果】与对照CK相比,ClO₂熏蒸处理可显著抑制核桃坚果表面霉菌发生,降低其种皮褐变指数,维持核桃新鲜度和较好的核仁感官品质,且酸价和ClO₂残留含量维持在较低水平,其中100和150 mg/L ClO₂处理可使湿鲜核桃种壳霉变发生时间推迟7 d,霉变率较对照组分别降低10.67%和7.33%。【结论】100 mg/L ClO₂熏蒸处理效果最好,贮藏49 d时,种壳霉变率为26.67%,种皮褐变指数为18.89,好果率达到86.67%。

关键词: 湿鲜核桃; 二氧化氯; 种壳霉变; 种仁品质; 保鲜效果

Abstract:

【Objective】 This project aims to carry out chlorine dioxide treatment experiments to regulate the effect of its low-temperature storage period in order to screen the appropriate treatment concentration.【Methods】 The main cultivar Wen 185 wet walnut in southern Xinjiang was taken as the test material, after fumigation with four concentrations of chlorine dioxide (ClO₂), 0(CK), 50, 100, and 150 mg/L, they were placed under (0±1)℃, RH 75%~80% condition and the mold rate of its seed shell were regularly counted, and the quality of physical and chemical indicators related to its seed kernels determined to analyze the effects of different concentrations of ClO₂ fumigation on its storage effect.【Results】 The results show that compared with the control CK, ClO₂ fumigation could inhibit the occurrence of mold on the surface of walnut nuts significantly and reduce the browning index of their seed coat, maintain walnut freshness and good nucleolar organoleptic quality with low acid valence and chlorine dioxide residuals, among which, the 100 and 150 mg/L ClO₂ treatments could delay the occurrence of wet-fresh walnut seed hull mold by 7 days, and the mildew rate was reduced by 10.67% and 7.33%, respectively compared with the control group.【Conclusion】 Comprehensive analysis show that the 100 mg/L ClO₂ treatment has the best effect.When stored for 49 days, the seed shell mold rate is 26.67%, the seed coat browned index was 18.89, and the rate of intact fruit was 86.67%.This result can provide theoretical reference and scientific basis for the application and promotion of practical technology for the storage, transportation and preservation of wet-fresh walnuts in production.

Key words: wet-fresh walnuts; ClO₂; shell mildew; kernel quality; preservation effect

中图分类号:

S664.1

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.

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.

图/表 9

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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

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

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

ClO₂熏蒸处理对湿鲜核桃贮藏效果的影响

Effects of chlorine dioxide fumigation treatments on the storage of fresh walnuts

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