Effect of Harvest Maturity on Preservation of Green Walnut Fruits

Green walnut fruit of 'wen 185’were harvested on 22th August(maturity I,after flower 125 d),27th August(maturity Ⅱ,after flower 130 d),1st September(maturity Ⅲ,after flower 135 d),and stored at(-1±1) ℃ with relative humidity of 75%~85%.Changes of the quality indices were measured,and preservation effect of green walnut fruits in different harvest maturity were evaluated during storage. The results showed that the variety of 'wen 185’ fruit as browning were observed during storage at 35 d,and the green husk cracked and the fruits rot occurred during storage at 42 d. The browning index and decay index reduced significantly in maturity Ⅱ,the green husk cracking delayed,the water content,hardness and color in green husk in kernel was maintained,and the increase of the acid value of green walnut fruits was inhibited during late storage. The decay index was 15.63%,the cracking rate was 18.50%,and the preservation rate of the kernel was 100% during storage at 70 d. Thus,27th August(maturity Ⅱ,after flower 130 d)is a suitable harvest time for fresh storage of 'wen 185’ green walnut fruit.