In order to provide the basic information and theoretical basis for storage and processing of fresh walnut, the storage physiology and nutritional quality of ‘ Liaohe4’ dry and fresh walnut were studied, which were stored at the temperature of (0 ± 1 )℃. The results showed that, during storage, the respiration intensity and MDA content of fresh walnut were very significantly higher than that of dry walnut (P ＜ 0. 01 )and the POD activity was significantly higher than that of dry walnut(P ＜0.05), which was unfavorable to the storage and preservation of walnut. But the loss of nutrients of fresh walnut were relatively small, and especially the preservation of the amino acid and γ-VE content were high, which were very significant (P ＜0.01 ) higher than that of dry walnut. Meanwhile, the differences of content of fat, protein, VE, and the total content of δ-VE between fresh walnut and dry walnut were not significant (P ＞0.05).%以'辽河4号'核桃品种为试材,对鲜食核桃和干核桃在(0±1)℃冷藏条件下的贮藏生理及营养品质变化进行了研究.结果表明:鲜食核桃贮藏期间的呼吸强度、丙二醛(MDA)含量极显著(P0.05).
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