Effect of different packaging conditions on storage quality of akesu walnut

Authors

WANG Ping, College of Life Sciences, Tarim University, Alar, Xinjiang 843300, China; Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang, Alar, Xinjiang 843300, China
SONG Lijun, College of Life Sciences, Tarim University, Alar, Xinjiang 843300, China; Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang, Alar, Xinjiang 843300, China
LU Jiankang, College of Life Sciences, Tarim University, Alar, Xinjiang 843300, China; Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang, Alar, Xinjiang 843300, China
HOU Xujie, College of Life Sciences, Tarim University, Alar, Xinjiang 843300, China; Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang, Alar, Xinjiang 843300, China

Abstract

In order to find the best way of physical preservation and storage conditions of xin 2 in Akesu, using aluminum foil packaging, Inflatable packaging, vacuum packaging to wrap the walnuts were stored in low temperature (4 ℃) and room temperature (25 ℃), and controlled trial. Determining the acid value, koettstorfer numbe, iodine number, glucosinolates barbituric acid value, the peroxide value, the activity of lipase, peroxidase, catalase activity of oil from walnut, which change made as oxidation quality evaluation index, to study the difference of the changes of the indexes of different storage conditions using variance analysis. The results showed that: with the extension of storage time, acid value, peroxide value, saponification value and SOD activity overall upward trend, the iodine value decreased, MDA value and CAT activity was first increased and then decreased, POD activity decreased first and then increased; And the difference between the evaluation indexes of walnut significantly (P<0.05) with the extension of storage time, the difference effect of evaluation index for the packaging of the walnut quality significantly (P<0.05), Calculated vacuum packing in conditions of low temperature (4 ℃), new 2 walnut meat can store 80 d, thus packaging treatment can maintain the characteristics of fresh walnut effectively.

Publication Date

5-28-2016

First Page

137

Last Page

143,181

DOI

10.13652/j.issn.1003-5788.2016.05.033

Recommended Citation

Ping, WANG; Lijun, SONG; Jiankang, LU; and Xujie, HOU (2016) "Effect of different packaging conditions on storage quality of akesu walnut," Food and Machinery: Vol. 32: Iss. 5, Article 33.
DOI: 10.13652/j.issn.1003-5788.2016.05.033
Available at: https://www.ifoodmm.cn/journal/vol32/iss5/33

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