以早实核桃品种香玲为供试材料，观察了不同保鲜处理对青皮核桃贮藏期间生理及品质的影响。结果表明，青皮早实核桃香玲的保鲜贮藏以1-MCP 3 μL/L处理(即在6～8 ℃环境下把青皮核桃果实放在浓度为3 μL/L 1-MCP、厚0.10 mm的塑料大帐内密闭熏蒸处理24 h，然后去掉塑料大帐，把青皮核桃果实装入厚0.04 mm PE袋中放置在室温为0 ℃的冷库中)的效果较好，在保证鲜食核桃品质的前提下有效地延长了青皮核桃的贮藏期。

In order to investigate the walnut green husk of fresh storage technology and storage conditions， the early fruit cultivar Xiangling as experimental material， the effects of different preservative treatment effects on physiology and quality are studied during the storage of walnut green husk. The results show that the early fruit storage Xiangling walnut green husk， with 1-MCP 3 L/L has better effect which the green walnut fruit on the concentration of 3 L/L 1-MCP， thick plastic accounts of 0.10 mm in the airtight fumigation treatment for 24 h under the 6～8 ℃ environment， then remove the plastic curtains， the walnut green husk the fruit into 0.04 mm thick PE bag placed in cold storage at room temperature to 0 ℃. In the premise of ensuring the quality of fresh walnut can effectively prolong the storage period of walnut green husk.

S565.8

甘肃省基础研究创新群体计划“陇南重要林果果实品质形成机理与调控研究”项目课题“核桃贮藏保鲜技术研究”(1506RJIA116)、甘肃省农业科学院农业科技创新专项“1-甲基环丙烯(1-MCP)处理对鲜核桃贮藏保鲜效果的研究”(2016GAAS51)。