Effects of Compound Preservative on the Postharvest Quality of Carya illinoensis during Storage

被引：0
|
作者：
Li W. [1 ]
Liu G. [2 ]
Wang C. [1 ]
Ye J. [1 ]
Wang Z. [3 ]
机构：
[1] Institute of Forest Chemical Industry, China Academy of Forestry Sciences, Nanjing
[2] Institute of Fruit Research, Jiangsu Academy of Agricultural Sciences, Nanjing
[3] Nanjing Zhongsen Biotechnology Co., Ltd., Nanjing
来源：
Science and Technology of Food Industry | 2021年 / 42卷 / 03期
关键词：
Carya illinoensis; decolorized shellac; emulsified paint wax; nano polyethylene packaging; preservative; storage quality;
D O I：
10.13386/j.issn1002-0306.2020040215
中图分类号：
学科分类号：
摘要：
Carya illinoensis produced in Sihong City,Jiangsu Province was used as the materials to study the effect of 9 groups of preservatives with different concentrations of decolorized shellac,soy protein isolate,and emulsified lacquer wax as main film-forming agents on pure kernel rate,fat content,acid value,peroxide value and protein content during storage. The nano-polyethylene packaging group with oxygen-free under 4 ℃ was used as a blank control group. The results showed that the best fresh-keeping effect was that the group 4,decolorized shellac 10 g,isolated soy protein 10 g,boiling water 200 mL,emulsified lacquer wax 2 g,Qinglongyi extract 3 mL,EDTA-Na2 2 g and vitamin E 2 g. Compared with the control group,the decrease of pure kernel rate was 5%,the decrease of fat content was 6.60%,the increase of acid value was 0.43 times,the increase of peroxide value was 0.73 times,and the increase of soluble protein content was 0.47%. Therefore,preservative group 4 combined with low temperature,oxygen scavenger and nano-polyethylene packaging has a better fresh-keeping effect on Carya illinoensis,which can significantly delay the oxidation process of thin shell pecans,and maintain a high storage quality. © 2021 Science and Technology of Food Industry. All rights reserved.
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页码：258 / 264and271
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