【摘要】 以漾濞泡核桃为试验材料,采用不同温度、不同包装方式(硅窗袋包装,裸果散装)对品质一致的核桃鲜果进行处理,设置测试指标及测试方法,研究不同保存方式对核桃青皮的开裂、褐变、腐烂、颜色、紧实度及果实失重率等外观变化的影响。结果表明:(3±1)℃低温能有效延长核桃青果的保存时间,采用硅窗袋包装可以减少核桃青果的水分丧失,能有效降低核桃青皮的开裂、褐变比例,提高青皮外观的完整性,延长核桃青果的保存时间。更多还原

【Abstract】 This paper dealt the fresh fruit of Juglans sigillata with different temperature and packing manners( si-rubberbag and bare fruit in bulk),and set up the test indexes and methods to study the effects of different storage methods on the appearance of fruit such as dehiscence,browning,rot,color,compactness and water content. The results showed that the temperature of( 3 ± 1) ℃ and si-rubberbag packing could prolong storage time,reduce water loss,decrease the proportion of dehiscence and browning,ensure the intactness of fresh pericarp.更多还原