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Products: Walnuts
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Phenol metabolism and preservation of fresh in‐hull walnut stored in modified atmosphere packaging.
Authors: Wang, J., Li, P., Gong, B., & Ma, H.
- Journals: J Sci Food Agric
- Pages:
- Year: 2017
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BACKGROUND: The effects of modified atmosphere packaging (MAP) on phenol metabolism and preservation of fresh in-hull walnuts have been investigated. Fruits were packaged under MAP1 (film thickness, 30 µm), MAP2 (45 µm), and MAP3 (50 µm) stored at -0.5 to 1.0 °C for up to 60 days. RESULTS: Firmness, soluble solid concentration (SSC), total phenols, total flavonoids, and total antioxidant activity of the green hull were maintained at higher levels under the MAP conditions, while decay incidence was lower than in control during storage. Green hull of fruit under MAP conditions contained lower polyphenol oxidase (PPO) activity than the control, and the peroxidase (POD) activity was similar level with the control after 18 d. Phenylalanine ammonialyase (PAL) activity was enhanced by MAP conditions, with two peaks on day 18 and day 36. Until the day of 60, the peroxide value (PV) and acid value (AV) of kernel oils under MAP conditions were lower than that of control. CONCLUSION: The MAP3 treatment was most effective for maintaining kernel quality. The protective role of MAP conditions on phenolic contents in green hull may contribute to the mitigation of decay and the maintenance of kernel quality.