| In this paper, "Shan86-4"in-shelled almond were respectively stored in 0±0.5 ℃with different PE film packing and in different temperature with 0.05mm PE film packing. The effect of PE film packing and cold storage on respiration, the activities of enzyme correlated with senescence (SOD,CAT,POD and LOX)and the qualities such as protein,fatty acid,sugar,VB1 and VB2 were studied during postharvest life of in-shelled almond. The function of different film packing and temperature on almond decaying were discussed, which provided theoretical bases and technical reference for film packing and cold storage of almond.The results were as following: (1)"Shan86-4"almond is the climacteric fruit, which has great respiration peak. (2)The treatment with 0.03mm PE film packing at 0±0.5℃could delay the appearing of respiration peak 64days and lower the respiration rate 1.3 mgCO2.kg-1.h-1.During the storage, SOD, CAT and POD activities were increased, LOX activities were decreased, and the qualities indexes were kept in a high level. Therefore, this treatment was good to in-shelled almond storage. (3)The suitable temperature for in-shelled almond storage was 0±0.5 ℃.In this condition, the appearing of respiration peak didn't retard but the respiration rate was significant reduced. Meanwhile, the enzyme activities such as SOD, CAT and POD were increased and LOX activities were inhibited. To some extent, the consumption of nutrition was lowered. (4)The treatments of packing in-shelled almond with 0.08mm PE film at 0℃and stored at -3 ℃with 0.05mm PE film could increase the respiration rate, decrease the activity of protective enzyme, enhance LOX activity and don't keep nutrition in a high level. |
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