Ampofo Josephine, Grilo Filipa S, Langstaff Sue, Wang Selina C
Department of Food Science and Technology, University of California Davis, Davis, CA 95616, USA.
Applied Sensory, Fairfield, CA 94534, USA.
Foods. 2022 Oct 10;11(19):3151. doi: 10.3390/foods11193151.
The impact of storage temperature and time on quality of two walnut cultivars ( Chandler and Howard) were evaluated. Free fatty acids, peroxides, and oxidative stabilities exhibited significant changes. After the storage period, γ-, δ-, and α-tocopherols in Howard oil significantly reduced by 42, 56, and 100% at 5 °C, while 23 °C showed 48, 42, and 100% losses, respectively. For Chandler oil, storage at 5 °C reduced γ-, δ-, and α-tocopherols by 19, 24, and 100%, while 23 °C caused 42, 45, and 100% losses, respectively. Storage of Howard kernels, up to month four, significantly reduced total phenolics by 9 and 18%, at 23 and 5 °C, respectively, whereas Chandler also reduced by 9 and 27%, at 23 and 5 °C, respectively. Additionally, 14 phenolic compounds were profiled in kernels, where flavonoids were dominant than phenolic acids. At the end of month four, the dominant phenolic compound was gallic acid at 23 °C (981.68 and 703 mg/kg for Chandler and Howard, respectively). Additionally, positive correlations were observed between rancid sensory perceptions and oxidative volatiles. Storage conditions are crucial for maintaining the sensory and nutritional attributes of walnuts during postharvest management.
评估了贮藏温度和时间对两个核桃品种（钱德勒和霍华德）品质的影响。游离脂肪酸、过氧化物和氧化稳定性表现出显著变化。贮藏期结束后，霍华德油中的γ-、δ-和α-生育酚在5℃时分别显著降低了42%、56%和100%，而在23℃时分别损失了48%、42%和100%。对于钱德勒油，在5℃贮藏时γ-、δ-和α-生育酚分别降低了19%、24%和100%，而在23℃时分别损失了42%、45%和100%。贮藏霍华德核桃仁，在四个月内，23℃和5℃下总酚含量分别显著降低了9%和18%，而钱德勒在23℃和5℃下也分别降低了9%和27%。此外，在核桃仁中分析了14种酚类化合物，其中黄酮类化合物比酚酸类化合物更占优势。在四个月结束时，23℃下主要的酚类化合物是没食子酸（钱德勒和霍华德分别为981.68和703毫克/千克）。此外，在酸败感官认知和氧化挥发物之间观察到正相关。贮藏条件对于在采后管理期间保持核桃的感官和营养特性至关重要。
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