Effects of Compound Preservative on the Postharvest Quality of <i>Carya illinoensis</i> during Storage

LI Wenjun; LIU Guangqin; WANG Chengzhang; YE Jianzhong; WANG Zijin

doi:10.13386/j.issn1002-0306.2020040215

Volume 42 Issue 3

Jan. 2021

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Science and Technology of Food Industry > 2021 > 42(3): 258-264,271. > DOI: 10.13386/j.issn1002-0306.2020040215

LI Wenjun, LIU Guangqin, WANG Chengzhang, YE Jianzhong, WANG Zijin. Effects of Compound Preservative on the Postharvest Quality of Carya illinoensis during Storage[J]. Science and Technology of Food Industry, 2021, 42(3): 258-264,271. DOI: 10.13386/j.issn1002-0306.2020040215

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

1. Institute of Forest Chemical Industry, China Academy of Forestry Sciences, Nanjing 210042, China;
2. Institute of Fruit Research, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
3. Nanjing Zhongsen Biotechnology Co., Ltd., Nanjing 210042, China

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Received Date: April 19, 2020
Available Online: February 02, 2021

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Abstract

Abstract

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.
- decolorized shellac,
- preservative,
- emulsified paint wax,
- Carya illinoensis,
- nano polyethylene packaging,
- storage quality

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