以去青皮核桃品种清香为试材，观察了不同包装材料(PE40核桃保鲜袋、蒜薹硅窗保鲜袋、蒜薹保鲜袋和核桃气调保鲜袋)对贮藏期间感官品质的影响。结果表明，在-2~0 ℃下贮藏90 d，蒜薹硅窗保鲜袋对种壳发霉和种壳发粘的抑制效果最好，优于其他处理。蒜薹硅窗保鲜袋和核桃气调保鲜袋对种壳色泽、种皮色泽、种皮褐变指数保持效果最好，两者之间差异不显著。核桃气调保鲜袋对剥皮难易程度和保持核仁风味的效果最好。4种供试包装材料的保鲜效果均优于普通PE袋。

With qingxiang walnut as materials， effects of different packaging materials PE40 walnut storage bags， fresh-keeping bag of garlic， fresh-keeping bag with silicon window of garlic and modified fresh-keeping bag of walnut on the sensory quality of peeled green walnut fruit during cold storage were observed. The results showed that after storage at -2 ~ 0 ℃ for 90 days， fresh-keeping bag with silicon window of garlic had the best inhibition effect on the mildew on seed coat and shell stickiness， and better than other treatments significantly. Fresh-keeping bag with silicon window of garlic and modified fresh-keeping bag of walnut had the best effect on the color of seed shell， the color of seed coat and the index of browning of seed coat. The difference between two treatments was not significant. Modified fresh-keeping bag of walnut maintained the degree of peeling difficulty and the nucleolus flavor best. The preservation effects of all packaging materials are better than ordinary PE bags.

S664.1

甘肃省农业科学院农业科技创新专项(2016GAAS51)；陇原青年创新创业人才(团队项目)“鲜核桃周年保鲜贮运中试研究”；甘肃省基础研究创新群体计划(1506RJIA116)。