| 唐琰,丁睿汐,陈智天,李菲,张琳,赵博.不同采收期下‘广丰’青皮核桃采后生理及营养品质比较[J].保鲜与加工,2026,26(7):58~68 |
| 不同采收期下‘广丰’青皮核桃采后生理及营养品质比较 |
| Comparison of Postharvest Physiology and Nutritional Quality of ‘Guangfeng’ Green Walnut under Different Harvest Periods |
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| DOI： |
| 中文关键词: 青皮核桃 采收期 采后生理 营养品质 保鲜效果 |
| 英文关键词:green walnut harvest period postharvest physiology nutritional quality preservation effect |
| 基金项目:四川省科技厅项目（24ZXCY0035）；四川省“三区”科技人才支持计划（24ZD3309） |
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| 中文摘要: |
| 为探究不同采收期对青皮核桃采后生理的影响，寻找其最佳采收期，以‘广丰’青皮核桃为试 验材料，研究采收期Ⅰ（盛花后135 d）、采收期Ⅱ（盛花后149 d）、采收期Ⅲ（盛花后163 d）三个采收期 对青皮核桃（4±1）℃条件下贮藏品质的影响，定期取样观测青皮核桃外貌特征，测定核仁生理指标。 结果表明：与其他两组相比，采收期Ⅱ的出仁率最高，且在一定程度上降低了褐变指数和腐烂率；同时 显著延缓了呼吸跃变，降低了乙烯释放高峰；贮藏至第 56 天，采收期Ⅱ的 a* 值、失重率、丙二醛 （MDA）含量最低，分别为5.70、4.03%、11.75 mmol/g；此外，采收期Ⅱ的叶绿素、VC、可溶性蛋白含量 显著高于其他两组，分别为28.84 mg/100 g、0.89 mg/100 g、29.03 mg/g，更好地保持了核桃的营养价值。 综上，采收期对‘广丰’青皮核桃保鲜效果影响显著，其中以采收期Ⅱ品质最佳。该研究可为‘广丰’青 皮核桃采后保鲜提供理论依据，同时也为‘广丰’青皮核桃的适时采收提供了技术参数。 |
| 英文摘要: |
| To investigate the effects of different harvesting periods on the postharvest physiology of green walnuts and to determine the optimal harvest time,‘ Guangfeng’ green walnuts as experimental materials to study the impact of three harvesting periods — Harvest Period Ⅰ (135 days after full bloom), Harvest Period Ⅱ (149 days after full bloom), and Harvest Period Ⅲ (163 days after full bloom) — on the storage quality of green walnuts under low-tem? perature conditions of (4±1) ℃. Regular sampling was conducted to observe the external characteristics of the green walnuts and to measure the physiological indices of the kernels. The results showed that, compared to the other two groups, Harvest Date Ⅱ resulted the highest kernel percetange while also reduced the browning index and decay rate to a certain extent; furthermore, it significantly delayed the respiratory climacteric, and lowered the peak of ethylene release peak. By the 56th day of storage, the a* value, weight loss rate, and MDA content in Harvest Period Ⅱ group were the lowest, at 5.70, 4.03%, and 11.75 mmol/g, respectively. Additionally, the contents of chlorophyll, VC, and soluble protein in the Harvest Period Ⅱ group were significantly higher than those of the other two groups, reaching 28.84 mg/100 g, 0.89 mg/100 g, and 29.03 mg/g, respectively, indicating better preservation of the walnuts’ nutritional value. In summary, the harvest period significantly affects the preservation quality of ‘Guangfeng’ green walnuts, with Harvest Period Ⅱ yielding the optimal quality. This study provides a theoretical basis for the postharvest preservation of ‘Guangfeng’ green walnuts and offers technical parameters for their timely harvesting. |
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