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Odor, tastes, nutritional compounds and antioxidant activity of fresh-eating walnut during ripening

文献类型： 外文期刊

作者： Wei, Fang 1 ; Li, Youyuan 1 ; Sun, Donghui 1 ; Chen, Qingmin 2 ; Fu, Maorun 1 ; Zhao, Handong 1 ; Chen, Xin 3 ; Huang, Yanhong 4 ; Xu, Hui 4 ;

作者机构： 1.Qilu Univ Technol, Shandong Acad Sci, Coll Food Sci & Engn, Jinan 250353, Peoples R China

2.Shandong Agr & Engn Univ, Coll Food Sci & Engn, Jinan 250100, Peoples R China

3.Shandong Inst Pomol, Shandong Prov Key Lab Fruit Tree Biotechnol Breed, Tai An 271500, Shandong, Peoples R China

4.Qilu Univ Technol, Shandong Acad Sci, Shandong Food Ferment Ind Res & Design Inst, Jinan 250013, Peoples R China

关键词： Ripening stage; Fresh-eating walnut; Odor; Tastes; Nutritional compounds; Antioxidant activity

期刊名称：SCIENTIA HORTICULTURAE （ 影响因子：3.463； 五年影响因子：3.672 ）

ISSN： 0304-4238

年卷期： 2022 年 293 卷

页码：

收录情况： SCI

摘要： The effect of ripening stages on odor, tastes, nutritional ingredients (fatty acid compositions and protein), antioxidant activities, and total phenols content (TPC) of fresh-eating walnut were detected in this study. Fruits which were harvested at 121, 128 and 135 days after full bloom were tagged as stage I, stage II and stage III, respectively. The result indicated that the samples in stage I showed the most pleasant tastes and odor. Additionally, stage I had the highest antioxidant activities and TPC (0.78 g kg(-1)). Moreover, stage II presented the lowest reducing power (0.295), DPPH scavenging activity (62.19%) and TPC (0.47 g kg(-1)), however, the highest polyunsaturated fatty acids percentage (75.88%) was also observed in it. Walnut samples of stage III was an ideal source of protein (16.28%), though the lower acceptability of odor and tastes were observed in it. Taken together, we concluded that ripening stages greatly affected the green walnuts quality attributes. Our study provides new ideas for choosing suitable ripening stages to meet the different quality demands of walnuts.

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