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

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.