Objective:To evaluate the feasibility of the production of ethephon in the freezing thawing and fresh keeping of fresh walnut, and to provide theoretical basis and technical support for fresh walnut freezing thawing and fresh keeping technology system. Methods:The late fruiting walnut variety 'Qingxiang' from Longnan county of Gansu province was used as the experimental material, and then the green walnut was picked by hand and then peeled by Ethephon. Meanwhile, the artificial peeling was used as the control (CK). The fresh walnut was peeled and stored in a constant temperature freezer with temperature of -7~-5 ℃ and humidity of 85%~95%, the effects of ethephon on sensory quality (seed shell color, seed coat color, seed coat browning index, peeling difficulty and seed kernel flavor), nutritional quality (water content, total fat content) and oil quality (acid value, iodine value, peroxide value and saponification value) of fresh walnut kernel after freezing thawing were studied. Results:Under the conditions of -7~-5 ℃ frozen storage, Ethrel accelerated the browning rate of peeled fresh kernels in the early stage of frozen storage to a certain extent. After 10 months of frozen storage, the scores of shell color, shell color and kernel flavor were 73.48, 74.56 and 77.26, respectively; The kernel water content, total fat content, acid value, iodine value, peroxide value and saponification value were 22.07%, 49.74%, 0.62 mg/g,145.31 g/100 g, 3.62 meq/kg and 169.53 mg/g, respectively. There was no significant difference compared with the artificial peeled fresh walnut, which could maintain better flavor and nutritional quality. Conclusion:Ethephon accelerated ripening and peeling had no adverse effect on the quality of fresh walnut after freezing thawing. Ethephon could be used in the pretreatment process of fresh walnut frozen storage.

Publication Date


First Page


Last Page





[1] 马凯恒,张彤,闫鹏宇,等.核桃转录因子JrDof3的克隆及渗透胁迫表达分析[J].中南林业科技大学学报,2020,40(10):35-41.MA Kai-heng,ZHANG Tong,YAN Peng-yu,et al.Cloning and expression analysis of walnut transcription factor JrDof3 to osmotic stress[J].Journal of Central South University of Forestry & Technology,2020,40(10):35-41.
[2] 马艳萍,马惠玲,刘兴华,等.鲜食核桃和干核桃贮藏生理及营养品质变化比较[J].食品与发酵工业,2011,37(3):235-238.MA Yan-ping,MA Hui-ling,LIU Xing-hua,et al.Comparison of storage physiology and nutritional quality of fresh walnut and dried walnut[J].Food and Fermentation Industries,2011,37(3):235-238.
[3] 梁双婕.干鲜核桃品质比较和乙烯对核桃果实采后成熟调节作用研究[D].咸阳:西北农林科技大学,2016:9-12.LIANG Shuang-jie.Quality coparision between dried and fresh walnuts and study on effect of ethylene on postharvest ripening of fresh walnut[D].Xianyang:Northwest A & F University,2016:9-12.
[4] ZHANG Z J,LIAO L P,MOORE J,et al.Antioxidant phenolic compounds from walnut kernels(Juglans regia L.)[J].Food Chemistry,2009,113(1):160-165.
[5] 颉敏华,陈柏,吴小华,等.鲜核桃保鲜研究现状及思路调整建议[J].甘肃农业科技,2020(4):68-70.XIE Min-hua,CHEN Bai,WU Xiao-hua,et al.Research status and suggestions on fresh walnut preservation[J].Gansu Agricultural Science and Technology,2020(4):68-70.
[6] 魏芳.采后商品化处理对核桃品质的影响[D].济南:齐鲁工业大学,2020:31-51.WEI Fang.Effects of post-harvest commercial treatments on walnut quality[D].Jinan:Qilu University of Technology,2020:31-51.
[7] 张志宏,王秀芝,刘玉乐,等.去除核桃青皮的方法综述[J].科技创新与应用,2017(10):86.ZHANG Zhi-hong,WANG Xiu-zhi,LIU Yu-le,et al.Review on methods of removing walnut green husk[J].Technology Innovation and Application,2017(10):86.
[8] JOHN M,WILLIAM H O,WILLIAM W C,et al.Walnut production manual[M].California:University of California Division of Agriculture and Natural Resources,1997:139-174.
[9] 田世平,罗云波,王贵禧.园艺产品采后生物学基础[M].北京:科学出版社,2011:58-68.TIAN Shi-ping,LUO Yun-bo,WANG Gui-xi.Postharvest biological basis of horticultural products[M].Beijing:Science Press,2011:58-68.
[10] 杨忠强,李忠新,杨莉玲,等.核桃脱青皮技术及其装备研究[J].食品与机械,2013,29(6):121-124.YANG Zhong-qiang,LI Zhong-xin,YANG Li-ling,et al.Research on technology and equipment for green walnut peeling[J].Food & Machinery,2013,29(6):121-124.
[11] 吴桂苹,谷风林,魏来,等.采后乙烯利处理对胡椒鲜果果皮脱除及品质的影响[J].热带作物学报,2015,36(2):391-395.WU Gui-ping,GU Feng-lin,WEI Lai,et al.Effects of ethephon treatments on peeling and quality of pepper fruit postharvest[J].Chinese Journal of Tropical Crops,2015,36(2):391-395.
[12] 廉韶斌,郝利平,王愈.香蕉催熟过程中品质变化的研究[J].农产品加工(学刊),2014(8):7-11.LIAN Shao-bing,HAO Li-ping,WANG Yu.Quality changes during ripening of banana[J].Academic Periodical of Farm Products Processing,2014(8):7-11.
[13] 尚政,张宇,王萌,等.40%乙烯利水剂催熟对香蕉品质的影响[J].热带农业科学,2014,34(6):48-53.SHANG Zheng,ZHANG Yu,WANG Meng,et al.40% ethrel's ripening effect on the qualities of banana[J].Chinese Journal of Tropical Agriculture,2014,34(6):48-53.
[14] 陈昆松,张上隆,郑金土,等.乙烯与猕猴桃果实的后熟软化[J].浙江农业大学学报,1999(3):251-254.CHEN Kun-song,ZHANG Shang-long,ZHENG Jin-tu,et al.The role of ethylene in kiwifruit ripening and softening[J].Jouranl of Zhejiang Agricultural University,1999(3):251-254.
[15] 袁德保,刘兴华,马艳萍,等.鲜食核桃贮藏中脂肪酶活性及油脂酸价变化[J].食品研究与开发,2006,27(11):79-81.YUAN De-bao,LIU Xing-hua,MA Yan-ping,et al.Changes of lipase activity and the acid value of oil in walnut during storage[J].Food Research and Development,2006,27(11):79-81.
[16] 王进.几种次生代谢调节剂与水气耦合对青皮核桃保鲜效应及其生理机制研究[D].咸阳:西北农林科技大学,2015:8-18.WANG Jin.Study on the effect and mechanism of secondary metabolism regulator,combination of modified atmosphere and moisture loss on preservation of green walnut fruit[D].Xianyang:Northwest A & F University,2015:8-18.
[17] WANG J,LIANG S,MA H,et al.Effects of ethephon on fresh in-husk walnut preservation and its possible relationship with phenol metabolism[J].Journal of Food Science,2016,81(8):C1 921-C1 927.
[18] 莫开林,蒋春蓉,徐明,等.不同核桃青皮脱除技术对坚果品质的影响[J].四川林业科技,2016,37(2):91-93.MO Kai-lin,JIANG Chun-rong,XU Ming,et al.Effect of different walnut green husk removal technology on nut quality[J].Journal of Sichuan Forestry Science and Technology,2016,37(2):91-93.
[19] 刘淑艳,胡喜珍,齐宏业,等.市售水果中乙烯利残留量调查[J].中国卫生工程学,2004(4):31-32.LIU Shu-yan,HU Xi-zhen,QI Hong-ye,et al.Investigation of ethephon residues in fruits on the market[J].Chinese Health Engineering,2004(4):31-32.
[20] 杨曦,张润光,韩军岐,等.不同贮藏方式对核桃鲜果采后生理及贮藏品质的影响[J].中国农业科学,2015,48(10):2 029-2 038.YANG Xi,ZHANG Run-guang,HAN Jun-qi,et al.Effects of different storage methods on postharvest physiology and storage quality of fresh walnut fruit[J].Scientia Agricultura Sinica,2015,48(10):2 029-2 038.
[21] 王俊宁,弓德强,饶景萍,等.1-MCP对外源乙烯诱导的油桃果实呼吸、乙烯代谢的影响[J].贵州农业科学,2005(2):11-12,23.WANG Jun-ning,GONG De-qiang,RAO Jin-ping,et al.Effects of 1-MCP on fruit firmness,respiration and ethylene production induced by exogenous ethylene in nectarine fruit[J].Guizhou Agricultural Sciences,2005,33(2):11-12.
[22] 陈柏,颉敏华,吴小华,等.不同冷冻温度对‘清香’去青皮鲜核桃冻藏期间品质的影响[J].经济林研究,2019,37(3):65-72.CHEN Bai,XIE Min-hua,WU Xiao-hua,et al.Effects of different freezing temperatures on quality of peeled fresh 'Qingxiang' walnut during freezing storage[J].Non-Wood Forest Research,2019,37(3):65-72.
[23] 景鑫鑫,颉敏华,吴小华,等.不同冻藏温度对去青皮鲜核桃采后生理及贮藏品质的影响[J].食品与发酵工业,2019,45(10):161-167.JING Xin-xin,XIE Min-hua,WU Xiao-hua,et al.Effects of different freezing temperatures on the post-harvest physiology and storage quality of peeled fresh walnuts[J].Food and Fermentation Industries,2019,45(10):161-167.
[24] 张天财,陈朝银,赵声兰,等.核桃种皮中多酚的测定及种皮对核桃贮藏品质的影响[J].食品工业科技,2013,34(20):65-69,74.ZHANG Tian-cai,CHEN Chao-yin,ZHAO Sheng-lan,et al.Determination of total polyphenol from walnut kernel pellicle and the effect of walnut kernel pellicle on walnut storage quality[J].Science and Technology of Food Industry,2013,34(20):65-70.
[25] MISHRA B B,GAUTAM S,SHARMA A.Browning of fresh-cut eggplant:Impact of cutting and storage[J].Postharvest Biology and Technology,2012,67(7):44-51.

Included in

Food Science Commons



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.