Effect of Fig Leaf Extract on Preservation Effect of Different Varieties of Green Walnut

DING Zhenzhen; ZHANG Tian; LIU Yanquan; LIU Fei; XIA Na; ZHANG Chao

doi:10.13386/j.issn1002-0306.2022070253

Volume 44 Issue 11

May 2023

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Science and Technology of Food Industry > 2023 > 44(11): 343-349. > DOI: 10.13386/j.issn1002-0306.2022070253

DING Zhenzhen, ZHANG Tian, LIU Yanquan, et al. Effect of Fig Leaf Extract on Preservation Effect of Different Varieties of Green Walnut[J]. Science and Technology of Food Industry, 2023, 44(11): 343−349. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070253.

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Effect of Fig Leaf Extract on Preservation Effect of Different Varieties of Green Walnut

1.
College of Life and Geographical Sciences, Kashgar University, Xinjiang Key Laboratory of Biological Resources and Ecology of Pamir Plateau, Kashgar 844000, China
2.
Institute of Agricultural Product Processing and Food Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China

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Received Date: July 20, 2022
Available Online: March 23, 2023

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Abstract

Abstract

Taking Wen 185, Xinfeng and Xin 2 green walnut as experimental materials, the preservation effect of fig leaf extract on green walnut was studied. The storage condition of walnut was 4 ℃ for 60 days, and the effects of fig leaf extract on the color, weight loss rate, hardness, acid value and soluble protein of walnut kernel during storage were investigated. The results showed that the treatment of fig leaf extract significantly improved the preservation effect of walnut. According to the color and shape of the peel of the green walnut, it could be seen that the green peel of the Xinfeng walnut could be retained well after 60 days of storage, while the green peel of the Xin2 walnut could only be stored for 15 days and the Wen185 walnut could be stored for 45 days. After storage for 60 days, the a^* of Xinfeng walnut peel was −1.21, while that of Xinfeng-CK was 23.87. Compared with the control group, the weight loss rate of Xinfeng, Wen 185 and Xin 2 decreased by 85.28%, 80.39% and 79.41% respectively. It could be seen that the treatment of fig leaf extract delayed the water evaporation rate of walnut and maintained the water content of walnut. The content of malondialdehyde in Xinfeng walnut kernel was the lowest, which was 5.84 μmoL/g, 53.91% lower than that in Xinfeng-CK. Fig leaf extract treatment significantly delayed the accumulation of malondialdehyde in walnut kernel. Xinfeng walnut kernel soluble protein content was the highest 11.38 mg/g, and 55.01 % higher than Xinfeng-CK, it could be seen that the extraction of fig leaves preserved the fresh quality of green walnut, delayed the peroxidation of walnut kernel fat, and improved the preservation effect of green walnut kernel. This study can provide a theoretical basis for the research of preservation technology of green walnut after harvest.
- green walnuts,
- variety,
- extract of fig leaves,
- post-harvest preservation technology

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References

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