Ffect Of Compound Chlorine Dioxide On Water Acoustic Function Preservation Effect Of Fresh Walnut

Fresh walnut became a beloved food because it is fall of nutrition and tasted well.However,the rind contains much water,unsaturated fatty acid and highly active enzyme,so the walnut is more likely to rot and go mouldy which make the walnut hard to restore.Therefore,it is important and crucial to extend the length of restoring period.This research focus on the effects of a treatment which is conducted by essential oil and functional water with CIO2 on the period of storage.The main conclusions of this research are listed below.The use of 80mg/L ClO₂ and 1%NaCl electrolyte prepared by electrolyzed water mixed 60mg/L ClO₂ fresh walnut fresh walnut can reduce respiratory intensity and decay index,also can keep a higher water content,improve the effect of storage and preservation.At the same time tested the conclusion for the use of chlorine dioxide and chlorine dioxide solution was electrolyzed water walnut green husk 5min can decrease the respiration rate and decay index,and the water content kept high,improve the effect of storage and preservation.The functional water with 1%NaCI from electrolysis treatment can improve the preservation effect of walnut green husk,respiration inhibition of walnut green husk,maintain its high moisture content and reduce the decay rate,the MDA content remained at a low level,reduce the delay of phenols.At the same time improve the SOD,POD,LOX and PAL activity,decreased PPO activity,so as to enhance the preservation effect of fresh walnut.functional water can generated chlorine dioxide,which can inhibit the bacterial reproduction,mould reproduction.Therefore,deferred senility and longer storing period can be reached.Besides,functional water and 60mg/L CIO2 group and 400?L/L of Syzygium aromaticum essential oil can make the rind retain freshness.