‘温185’脱青皮鲜核桃低温冷冻保鲜效果研究Effect of low-temperature freezing preservation on peeled fresh walnuts of Wen 185

旨在为鲜核桃保鲜贮藏提供理论依据，以‘温185’为测试品种，经脱青皮后在-10 ℃下低温冷冻贮藏180 d，分析其在贮藏期间的品质变化。结果表明：在贮藏期内，‘温185’脱青皮鲜核桃坚果霉变率为0，种皮颜色由暗黄色变为接近暗褐色，种皮较易分离，种仁为白色，香气由浓郁清香变为淡青香；种仁和种皮色差值逐渐增大；含水率和含油率整体呈下降趋势；种仁风味物质的变化分为3个阶段，即0~60 d、90 d、120~180 d；核桃油脂肪酸组成无明显变化，但其相对含量发生不同程度的变化，酸值和过氧化值逐渐增大，但均未超出国标要求。在冷冻贮藏期（0~180 d），‘温185’坚果品质变化较小，低温冷冻贮藏效果良好。Aiming to provide a theoretical basis for fresh walnut preservation and storage,taking Wen 185 as the test variety, after peeling, it was frozen at-10 ℃ for 180 d, and its quality changes were analyzed during the storage period. The results showed that during the storage period of Wen 185 peeled fresh walnut, the nut mold rate was 0, the seed coat changed from dark yellow to nearly dark brown and easy to separate, the seed kernel was white, the aroma changed from deep fragrance to light fragrance, and the color difference between seed kernel and seed coat gradually increased. There was a overall downward trend in the moisture content and oil content.The changes of the flavor substances of kernels were divided into three stages, namely 0-60 d, 90 d, 120-180 d.The composition of fatty acids in walnut oil did not change significantly, but the relative content changed to varying degrees. The acid value and peroxide value of walnut oil increased gradually,but both did not exceed the national standard. During the freezing storage period (0-180 d), there is little change in nut quality of Wen 185, and the low temperature freezing storage effect is good.