Effects of Film Packaging Treatments on Physiological Metabolism and Quality of Postharvest Green Walnuts

doi:10.7506/spkx1002-6630-201404042

Abstract

Abstract:

The effects of modified atmosphere packaging (MAP) with polyethylene (PE) bags of different thicknesses
on physiology of green walnuts during cold storage temperature ((0.0 ± 0.5) ℃) were investigated．The results showed
that MAP packaging with PE effectively reduced the incidence of mould decay, delayed fruit deterioration, maintained
the original moisture content and the original color of green walnuts, inhibited the increase of acid value and increased the
activity of catalase (CAT). The activities of polyphenoloxidas (PPO) and lipoxygenase (LOX) were also maintained at a
lower level. The treatments of PE packaging could extend the storage life to up to 90 days. Packaging with 40 μm thick PE
could provide the best preservation of green walnuts.

Key words: green walnuts, modified atmosphere packaging (MAP), physiological metabolism, quality

CLC Number:

TS255.1

GUO Yuan-yuan1, LU Xiao-xiang1,*, LI Jiang-kuo2, CHEN Shao-hui2, ZHANG Peng2. Effects of Film Packaging Treatments on Physiological Metabolism and Quality of Postharvest Green Walnuts[J]. FOOD SCIENCE, 2014, 35(4): 205-209.

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