Effect of ethephon ripening and peeling on quality of fresh walnut during freezing storage

Authors

WU Xiao-hua, Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou, Gansu 730070 , China ；Gansu Innovation Center of Fruit and Vegetable Storage and Processings, Lanzhou, Gansu 730070 , China
CHEN Bai, Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou, Gansu 730070 , China ；Gansu Innovation Center of Fruit and Vegetable Storage and Processings, Lanzhou, Gansu 730070 , China
LI Ming-ze, Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou, Gansu 730070 , China ；Gansu Innovation Center of Fruit and Vegetable Storage and Processings, Lanzhou, Gansu 730070 , China
ZHANG Rui, Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou, Gansu 730070 , China ；Gansu Innovation Center of Fruit and Vegetable Storage and Processings, Lanzhou, Gansu 730070 , China
FENG Ji-hu, Gansu Kangxian Productivity Promotion Center, Longnan, Gansu 746500 , China

Abstract

Objective:To evaluate the feasibility of the production of ethephon in the freezing thawing and fresh keeping of fresh walnut, and to provide theoretical basis and technical support for fresh walnut freezing thawing and fresh keeping technology system. Methods:The late fruiting walnut variety 'Qingxiang' from Longnan county of Gansu province was used as the experimental material, and then the green walnut was picked by hand and then peeled by Ethephon. Meanwhile, the artificial peeling was used as the control (CK). The fresh walnut was peeled and stored in a constant temperature freezer with temperature of -7~-5 ℃ and humidity of 85%~95%, the effects of ethephon on sensory quality (seed shell color, seed coat color, seed coat browning index, peeling difficulty and seed kernel flavor), nutritional quality (water content, total fat content) and oil quality (acid value, iodine value, peroxide value and saponification value) of fresh walnut kernel after freezing thawing were studied. Results:Under the conditions of -7~-5 ℃ frozen storage, Ethrel accelerated the browning rate of peeled fresh kernels in the early stage of frozen storage to a certain extent. After 10 months of frozen storage, the scores of shell color, shell color and kernel flavor were 73.48, 74.56 and 77.26, respectively; The kernel water content, total fat content, acid value, iodine value, peroxide value and saponification value were 22.07%, 49.74%, 0.62 mg/g,145.31 g/100 g, 3.62 meq/kg and 169.53 mg/g, respectively. There was no significant difference compared with the artificial peeled fresh walnut, which could maintain better flavor and nutritional quality. Conclusion:Ethephon accelerated ripening and peeling had no adverse effect on the quality of fresh walnut after freezing thawing. Ethephon could be used in the pretreatment process of fresh walnut frozen storage.

Publication Date

9-9-2022

First Page

141

Last Page

147

DOI

10.13652/j.spjx.1003.5788.2022.90196

Recommended Citation

Xiao-hua, WU; Bai, CHEN; Ming-ze, LI; Rui, ZHANG; and Ji-hu, FENG (2022) "Effect of ethephon ripening and peeling on quality of fresh walnut during freezing storage," Food and Machinery: Vol. 38: Iss. 6, Article 25.
DOI: 10.13652/j.spjx.1003.5788.2022.90196
Available at: https://www.ifoodmm.cn/journal/vol38/iss6/25

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