Abstract:

The stability of antioxidative functional components of walnut under different packaging conditions was studied.
The contents of antioxidative functional components such as total phenols (TP), total flavonoids (TF) and γ-vitamin E (γ-VE) as
well as oxidation indexes and sensory quality were determined periodically in Yunnan Santai walnut packaged in polyethylene
pouches, vacuum packaging or silicon window bags during storage at room temperature. The results showed that oxidative
stability and sensory quality of vacuum packaged walnut were similar to that of walnut packaged in silicon window bags but
better than that of walnut packaged in polyethylene pouches after 6-month storage. The contents of TP, TF and γ-VE in walnut
packaged in polyethylene pouches were reduced by 34.5%, 22.4% and 40.1%, respectively, as opposed to 10.4%, 15.0% and
17.3% for walnut packaged in silicon window bags and 20.7%, 17.3% and 17.1% for vacuum packaged walnut, respectively.
Compared to polyethylene pouch packaging, the nutritional quality of walnut was better maintained by vacuum packaging and
silicon window bags, prolonging the shelf life by 2 to 3 months.

Key words: walnut, packaging, functional components, quality, stability