不同贮藏方式对澳洲坚果鲜果品质的影响

付镓榕; 魏元苗; 徐文婷; 马尚玄; 胡小静; 王昱文; 黄克昌; 郭刚军; 贺熙勇

doi:10.13386/j.issn1002-0306.2024030164

摘要: 为探究贮藏方式对澳洲坚果鲜果品质的影响，采用田间摊放、室内摊放、室内堆放3种贮藏方式进行为期70 d的贮藏试验，贮藏期间监测环境及果堆温度、果皮含水量、裂果率、霉果率及其壳果的含水量、色泽，果仁含水量、缺陷果率、丙二醛含量、总酚含量、总糖含量、酸价、过氧化值、碘值、DPPH自由基清除能力的变化，并对其进行相关性与主成分分析（Principal Component Analysis，PCA）。结果表明，室内摊放贮藏的果皮、带壳果、果仁含水量均会先降低后趋于稳定，室内堆放及田间摊放的果皮、带壳果、果仁含水量无规律性变化；室内堆放、室内摊放、田间摊放的青皮霉果率达到100%的贮藏时间分别为30、40、60 d。贮藏70 d时，室内摊放、田间摊放、室内堆放的果仁缺陷果率分别为23.33%、20.67%、49.33%；丙二醛含量分别为1.03、1.18、1.01 mg/kg；酸价为114.30、105.70、119.53 μg/g，过氧化值为135.88、94.92、126.90 μg/g，碘值为681.74、658.67、656.88 mg/g；总酚含量为1.43、1.54、1.69 mg/g，总糖含量为199.12、201.04、200.14 mg/g；DPPH自由基清除率为96.10%、97.77%、99.50%。相关性分析得出缺陷果率、总酚、总糖、丙二醛、过氧化值、酸价两两之间均呈显著正相关（P<0.05），缺陷果率与DPPH自由基清除率之间呈显著正相关（P<0.05），碘值与总酚、总糖、丙二醛、过氧化值、酸价、缺陷果率之间均呈显著负相关（P<0.05），主成分分析PC1和PC2的贡献率分别为87.7%、4.7%，得出3种贮藏方式贮藏10 d的品质差异较小，贮藏10 d以上时，应采用室内摊放。结合不同贮藏方式缺陷果率变化得出贮藏方式优劣顺序为室内摊放、田间摊放、室内堆放。研究结果为澳洲坚果鲜果的保质、减损提供了理论参考。

Abstract: The fresh macadamia nuts were stored by 3 storage methods: field spreading storage, indoor spreading storage, and indoor stacking storage for 70 days. Differences in environment temperature, pile temperature, moisture content, cracking rate, mold rate, nut-in-shell moisture content and color, kernel moisture content, defective kernel rate, malondialdehyde content, total phenol content, total sugar content, acid value, peroxide value, iodine value, and DPPH radical scavenging ability were monitored during storage, and correlation and principal component analyses were performed. During storage, the water content of nuts in indoor spread storage initially decreased, then stabilized. By contrast, water content of nuts in indoor stacking and field-spread storage did not undergo consistent change. During the storage period, the moldy fruit rate reached 100% after 30 d of indoor stacking, 40 d of indoor spreading, and 60 d of field spreading. The macadamia nut kernel defect ratio at day 70 of storage was 23.33% for indoor spreading, 20.67% for field spreading, and 49.33% for indoor stacking. The respective malondialdehyde contents were 1.03, 1.18 and 1.01 mg/kg; acid values were 114.30, 105.70 and 119.53 μg/g; peroxide values were 135.88, 94.92 and 126.90 μg/g; iodine values were 681.74, 658.67 and 656.88 mg/g; total phenol contents were 1.43, 1.54 and 1.69 mg/g; and total sugar contents were 199.12, 201.04 and 200.14 mg/g; DPPH radical scavenging rate 96.10%, 97.77%, 99.50%. Correlation analysis showed significant positive pairwise correlations (P<0.05) between kernel defect ratio, total phenol, total sugar, malondialdehyde, peroxide value, and acid value. Defective nut rate and DPPH radical scavenging were also significantly positively correlated (P<0.05). The iodine value was significantly negatively correlated with total phenol, total sugar, malondialdehyde, peroxide, acid, and defective nut rates (P<0.05). The contribution rates of PC1 and PC2 in PCA were 87.7% and 4.7%, respectively, and the quality difference between 3 storage methods after 10 days was small. Indoor spreading should be used for storage for more than 10 days. This study provides a methodological reference for quality preservation and loss reduction in fresh macadamia nuts.

不同贮藏方式对澳洲坚果鲜果品质的影响

Effects of Different Storage Methods on Fresh Macadamia Nut Quality