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《Storage & Process》 2009-04
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Effects of Different Storage Temperature on Physiology and Quality of Walnut

LI Peng-xia1,WANG Wei1,LIANG Li-song2,WANG Gui-xi2 (1.Institute of Agri-production Process,Jiangsu Academy of Agriculural Sciences,Nanjing 210014,China; 2. Research Institute of Forestry,Chinese Academy of Forestry Sciences,Beijing 100091,China)  
In this paper,the changes of physiology and quality of walnuts (Juglans regia L.) Longhe No.3 stored at (0±1) ℃,(5±1) ℃ and 20~30 ℃(room temperature) for 180 days were studied. The results showed that storing at low temperature was more effective to slow down respiratory rate,reduce the losses of water,soluble protein content,total fat content and soluble total sugars content compared with the walnut stored at room temperature. Overall,low temperature was advantageous to their quality grade,storage quality of the walnut stored at 0 ℃was the best but there was no significant difference occurred during 180 days storage of walnuts at 0 ℃ and 5 ℃ as a whole.
【Fund】: “十一五”国家科技支撑计划(2006BAD01A17)
【CateGory Index】: S664.1
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