Effects of low-pressure static magnetic field treatments on defrosting and shelf Life quality of fresh walnuts

doi:10.6048/j.issn.1001-4330.2023.06.025

Xinjiang Agricultural Sciences ›› 2023, Vol. 60 ›› Issue (6): 1506-1514.DOI: 10.6048/j.issn.1001-4330.2023.06.025

• Microbes·Horticultural Special Local Products·Storage and Preservation Processing • Previous Articles Next Articles

Effects of low-pressure static magnetic field treatments on defrosting and shelf Life quality of fresh walnuts

SUN Xiping¹(), KONG Na², XU Mingqiang³, WANG Ping¹, XU Bin³, ZHANG Ting³()

1. College of Pharmacy and Food Science, Xinjiang Agricultural University,Urumqi 830052, China
2. Science and technology project service center, Xinjiang Uygur Autonomous Region Urumqi, 830091, China
3. Research Institute of Farm Products Storage and Processing, Xinjiang Academy of Agricultural Sciences/Research center of main agricultural products processing engineeringin Xinjiang, Urumqi 830091, China

Received:2022-09-10 Online:2023-06-20 Published:2023-06-20
Correspondence author: ZHANG Ting(1980-), female, researcher, doctor, Research direction: Storage, transportation and processing of agricultural products, (E-mail) zhangtingkikie@163.com
Supported by:
Research on key technologies of pre-regulation and post-quality fidelity evaluation of frozen fresh agricultural and livestock products(2020B02017-2);Demonstration and promotion on preservation technology of modified atmosphere packaging (MAP) on fresh walnuts(22021NC062)

低压静磁场处理对鲜食核桃解冻效果及货架期品质的影响

孙席平¹(), 孔娜², 许铭强³, 王苹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 830091
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,乌鲁木齐 830091

通讯作者: 张婷(1980-),女,陕西眉县人,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:孙席平(1996-),女,甘肃天水人,硕士研究生,研究方向为农产品贮运与加工,(E-mail)1506516647@qq.com
基金资助:
新疆维吾尔自治区重点研发计划项目“冷冻生鲜农畜产品预调控关键技术研究与品质保真后评价”(2020B02017-2);新疆维吾尔自治区乡村振兴产业发展科技行动项目“鲜食核桃气调包装(MAP)保鲜技术示范与推广”(22021NC062)

Abstract

Abstract:

【Objective】 To investigate the effects of static magnetic field treatments on the low-pressure defrosting and shelf life quality of fresh walnuts and careen out the appropriate magnetic field strength,which has provided a theoretical basis for defrosting walnut fruits in the practice.【Methods】 In this study, wen 185 walnuts frozen at -20℃ were used as the test material and was defrosted under low-pressure temperature (4℃) conditions with four different intensities (0, 2, 4 and 6 mT) of static magnetic fields. The juice loss rate, color, texture, water content and sensory evaluation were measured immediately after defrosting, and the indexes were measured every 12 hours, and the measurement time was the 72 h on shelf life.【Results】 Low-pressure static magnetic field treatments could effectively inhibit the loss of juice and water content of frozen fresh walnut fruits, maintaining good color, hardness and sensory quality of the nucleolus during low-pressure-temperature shelf life after defrosting. Compared with the control, 4 mT magnetic field treatment could prolong the shelf time of frozen fresh walnuts at 4℃ after defrosting from 36 h to 72 h, the nucleolus was crispy and fragrant, and had a certain edible quality at low-pressure temperature.【Conclusion】 4 mT magnetic field treatment can effectively maintain the quality of the defrosted fruits.

Key words: fresh walnut; low-pressure static magnetic field; thawing; shelf life; quality

摘要：

【目的】研究低压静磁场处理对鲜食核桃解冻效果及货架期品质的影响,筛选适宜的磁场强度,为生产中长期冻藏的鲜核桃适时解冻销售提供理论和技术依据。【方法】以温185冷冻鲜核桃为试材,在前期预实验基础上,于4℃低温条件下分别进行0、2、4和6 mT 4个不同强度的低压静磁场处理后,测定其解冻后及低温货架期间果实的汁液流失率、含水量、色泽及质构等指标,研究并统计其感官指标,分析低压静磁场处理对鲜食核桃解冻效果和货架期品质的影响。【结果】低压静磁场处理可有效抑制冷冻鲜核桃果实汁液流失和含水量下降,使果实解冻后低温货架期间核仁保持较好的色泽、硬度和感官品质;与对照相比,4 mT磁场处理可使冷冻鲜核桃解冻后4℃低温货架时间延长36 h,达到72 h,核仁口感较脆、有香味,具有一定的食用品质。【结论】4 mT低压磁场处理可有效保持冷冻鲜核桃解冻后及低温冷藏货架期间果实品质。

关键词: 鲜食核桃, 低压静磁场, 解冻, 货架期, 品质

CLC Number:

S664.1

SUN Xiping, KONG Na, XU Mingqiang, WANG Ping, XU Bin, ZHANG Ting. Effects of low-pressure static magnetic field treatments on defrosting and shelf Life quality of fresh walnuts[J]. Xinjiang Agricultural Sciences, 2023, 60(6): 1506-1514.

孙席平, 孔娜, 许铭强, 王苹, 徐斌, 张婷. 低压静磁场处理对鲜食核桃解冻效果及货架期品质的影响[J]. 新疆农业科学, 2023, 60(6): 1506-1514.

Figures/Tables 6

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感官指标 Sensory quality	一级 One-level	二级 Two-level	三级 Three-level	四级 Four-level	五级 Five-level
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)	不可剥	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	似脆非脆,鲜味淡	失脆,无异味	有微酸味和韧感

感官指标 Sensory quality	一级 One-level	二级 Two-level	三级 Three-level	四级 Four-level	五级 Five-level
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)	不可剥	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	似脆非脆,鲜味淡	失脆,无异味	有微酸味和韧感

解冻后时间 After thawing time (h)	处理 Treatments (mT)	种皮颜色 Seed coat color	种皮剥离难易程度 Difficulty of peeling off the seed coat	核仁色泽 Nucleus color	香气 Aroma	风味 Flavor	加权平均级别 Weighted flataverage level
0	0	1.9	1	2.3	2.4	2.5	2.07
	2	2	1	2	2.4	2.4	2.00
	4	2	1.2	2.1	2.2	2.3	2.00
	6	2	1.1	2.3	2.2	2.3	2.01
12	0	2.2	1.1	2.2	2.1	2.5	2.09
	2	2	1.2	2.0	2.2	2.4	2.02
	4	2	1.2	2	2.2	2.4	2.02
	6	2.2	1.2	2.4	2.2	2.3	2.07
24	0	2	1.2	2.2	2.2	2.6	2.13
	2	2.1	1.3	2	2.2	2.4	2.06
	4	2	1.2	2.1	2.2	2.4	2.04
	6	2.2	1.1	2.4	2.2	2.4	2.09
36	0	2.2	1.5	2.4	2.2	2.4	2.17
	2	2	1.2	2.2	2.4	2.4	2.07
	4	2.1	1.2	2.1	2.3	2.4	2.06
	6	2.2	1.3	2.4	2.3	2.4	2.14
48	0	2.1	1.3	2.3	2.5	2.6	2.21
	2	2	1.2	2.3	2.4	2.4	2.09
	4	2.2	1.1	2.2	2.3	2.4	2.07
	6	2.2	1.4	2.4	2.4	2.4	2.17
60	0	2.3	2.2	2.5	2.5	2.4	2.37
	2	2.3	1.4	2.2	2.5	2.3	2.13
	4	2.2	1.2	2.3	2.3	2.4	2.11
	6	2.3	1.4	2.5	2.4	2.4	2.20
72	0	2.4	2.3	2.4	2.6	2.5	2.44
	2	2.3	1.6	2.5	2.5	2.6	2.33
	4	2.2	1.2	2.3	2.3	2.5	2.15
	6	2.3	1.6	2.5	2.5	2.4	2.23

解冻后时间 After thawing time (h)	处理 Treatments (mT)	种皮颜色 Seed coat color	种皮剥离难易程度 Difficulty of peeling off the seed coat	核仁色泽 Nucleus color	香气 Aroma	风味 Flavor	加权平均级别 Weighted flataverage level
0	0	1.9	1	2.3	2.4	2.5	2.07
	2	2	1	2	2.4	2.4	2.00
	4	2	1.2	2.1	2.2	2.3	2.00
	6	2	1.1	2.3	2.2	2.3	2.01
12	0	2.2	1.1	2.2	2.1	2.5	2.09
	2	2	1.2	2.0	2.2	2.4	2.02
	4	2	1.2	2	2.2	2.4	2.02
	6	2.2	1.2	2.4	2.2	2.3	2.07
24	0	2	1.2	2.2	2.2	2.6	2.13
	2	2.1	1.3	2	2.2	2.4	2.06
	4	2	1.2	2.1	2.2	2.4	2.04
	6	2.2	1.1	2.4	2.2	2.4	2.09
36	0	2.2	1.5	2.4	2.2	2.4	2.17
	2	2	1.2	2.2	2.4	2.4	2.07
	4	2.1	1.2	2.1	2.3	2.4	2.06
	6	2.2	1.3	2.4	2.3	2.4	2.14
48	0	2.1	1.3	2.3	2.5	2.6	2.21
	2	2	1.2	2.3	2.4	2.4	2.09
	4	2.2	1.1	2.2	2.3	2.4	2.07
	6	2.2	1.4	2.4	2.4	2.4	2.17
60	0	2.3	2.2	2.5	2.5	2.4	2.37
	2	2.3	1.4	2.2	2.5	2.3	2.13
	4	2.2	1.2	2.3	2.3	2.4	2.11
	6	2.3	1.4	2.5	2.4	2.4	2.20
72	0	2.4	2.3	2.4	2.6	2.5	2.44
	2	2.3	1.6	2.5	2.5	2.6	2.33
	4	2.2	1.2	2.3	2.3	2.5	2.15
	6	2.3	1.6	2.5	2.5	2.4	2.23

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Effects of low-pressure static magnetic field treatments on defrosting and shelf Life quality of fresh walnuts

低压静磁场处理对鲜食核桃解冻效果及货架期品质的影响

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