马惠玲等《Food Chemistry》2023年

论文题目：Walnut green husk extract enhances the effect of chlorine dioxide on kernel quality and antioxidant properties of fresh-eating walnuts during their shelf life

论文作者：DongliZhang，NiuYe，MingruiLi，GuoliDai，YanpingMa，YifanWang，ChaobinLiu，HuilingMa

论文摘要：Fresh-eating walnuts are perishable and become mildewed during shelf life, limiting their sales span. The effects of chlorine dioxide (ClO2) alone and its combination with walnut green husk extract (WGHE) on shelf stored fresh walnuts were investigated to develop a pollution-free preservative for the produce. The initial development of mildew incidence was delayed by both treatments under 25°C, whereas, WGHE+ClO2acted more effectively than ClO2under 5°C. The WGHE+ClO2treatment presented superior effects on improving moisture, soluble sugar and total phenol content, alleviating loss of oil and unsaturated fatty acid and delaying peroxide value increase of walnut kernels at both temperatures. Both treatments inhibited the activities of three lipolytic enzymes and two oxidases at 25°C and 5°C, WGHE+ClO2acted more effectively at 5°C. The results guide the combined application of WGHE with ClO2on shelf preservation of fresh walnut.

鲜食核桃货架期易于霉变和腐烂，严重制约了其市场销售期的延长。本文研究了二氧化氯(ClO2)单独处理及其与核桃青皮提取物(WGHE)联合使用对鲜核桃货架寿命和品质的影响，旨在开发一种无公害的核桃保鲜剂。结果表明，25℃条件下，两种处理同等有效地延迟了霉变的起始期。5℃条件下，WGHE + ClO2的作用显著强于ClO2。WGHE + ClO2处理在提高核桃仁水分、可溶性糖和总酚含量、减轻油脂和不饱和脂肪酸的下降、延缓过氧化值升高等方面均表现出优于ClO2单独处理的效果。在25℃和5℃条件下，两种处理均抑制了三种脂质分解酶（Lipase,PLD和LOX）和两种氧化酶（PPO和POD）的活性，WGHE + ClO2在5°C条件下的作用更有效。研究结果对WGHE与ClO2在鲜核桃货架保鲜中的联合应用具有指导意义。

论文链接：https://authors.elsevier.com/a/1hN0S16Ds1v-q8