Effects of Storage Physiology on Fresh Walnut without Green Husk After 1−MCP Composite Vacuum Packaging Treatment

To extend the storage period, the peeled fresh walnuts(Juglans regia ‘Qingxiang’) were treated by three storage methods such as vacuum plus desiccant, vacuum, non-vacuum after 1−MCP fumigation, physiological indexes such as nucleolar acid value, nucleolar peroxide value, total phenols and flavone of walnut pellicle were measured and studied. The result showed that with the duration of storage time, the moisture content of fresh walnut nucleolus decreased, the acid value and peroxide value of nucleolus increased, the content of flavonoids and total phenols in endotesta decreased, and the physiological indexes were significantly correlated(P<0.05). The moisture content of nucleolus can be used as an important indicator parameter for the change of physiological indexes of fresh walnut during storage. The fresh walnuts wihout green husk could be stored 15 days at low temperature(1 ± 0.5) ℃ after 3 μL/L 1−MCP fumigation and vacuum packaging treatment with drying agent, which could slow down the increase of nucleolar acid value and peroxide value while maintaining nucleolar moisture content during storage. The 1−MCP combined vacuum packaging treatment could delay the decrease of the nucleolus quality, it had great significance for the storage and preservation of peeled fresh walnut.