文献类型：期刊文献

英文题名：Comparisons of walnut quality stability of Yunnan-Santai walnut in different packing conditions

作者：Li, Da-Peng[1];Wang, Wen-Qian[1];Luan, Na[1];Rong, Rui-Fen[1];Xu, Hui-lian[2]

第一作者：Li, Da-Peng

通讯作者：Rong, RF[1]

机构：[1]Beijing Union Univ, Coll Art & Sci, Beijing 100191, Peoples R China;[2]Int Nat Farming Res Ctr, Matsumoto, Nagano 3901401, Japan

第一机构：北京联合大学应用文理学院

通讯机构：[1]corresponding author), Beijing Union Univ, Coll Art & Sci, Beijing 100191, Peoples R China.|[114172]北京联合大学应用文理学院;[11417]北京联合大学;

年份：2013

卷号：11

期号：2

起止页码：22-27

外文期刊名：JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT

收录：;Scopus(收录号：2-s2.0-84880314059);WOS:【SCI-EXPANDED(收录号:WOS:000321873600001)】；

基金：This work was supported by the State Forestry Administration, China (Project No: 201004048-2).

语种：英文

外文关键词：Antioxidant; fatty acid; functional ingredients; quality; silicon window bag; storage

摘要：Effects of storage conditions on walnut quality are shown by functional and nutritional ingredients. In order to clarify the stability of walnut nutritional and functional components in different packing conditions, simulating shelf-life experiments were conducted using PE film packing, vacuum packing and silicon window gas adjusting bags under room temperature with Yunnan-Santai walnuts as materials. Periodic analyses were conducted to examine changes in sanitary criteria, sensorial quality and the contents of the functional oleic, linoleic and linolenic acid and antioxidative ingredients of total phenol, flavones and gamma-V-E in the walnuts. Results indicated that the content of oleic, linoleic and linolenic acid decreased by 19.5%, 14.0%, and 12.5%, respectively, after 6 month storage with PE plastic bags. However, decreases in the above fatty acids in walnuts stored with silicon window gas adjustment bags were 8.4%, 11.8% and 11.8% less than those stored with PE bags. Decrease in oleic acid content in the vacuum packing stored walnuts was 15.4% less than those stored in PE bags but the contents of linoleic and linolenic acid increased. The decrements of total polyphenols, flavones, and gamma-V-E stored with vacuum packing and silicon window air-bags for 6 months were significantly less than in storage with PE bags. The nutritional and functional quality in walnuts stored with vacuum packing and silicon window gas adjustment bags for 6 months were equal to the quality in walnuts stored with PE bags for 3 similar to 4 months with only 1-20% losses of nutritional ingredients. In conclusion, the vacuum packing and especially the silicon window gas adjustment packing are generally better than PE packing in keeping the walnut quality at room temperature.