Effects of Different Preservation Treatments on Storage Quality of Green Walnut

To explore the effects of different preservation treatments on the storage quality of green walnut, this study took green walnut as test material and adopted 4 different preservation. Methods: Soaked in cold water at 0 ℃ for 5 min, 150 mg/L ClO2 for 20 min, 100 mg/L gibberellin for 20 min and mixed with gibberellin (100 mg/L)+imidamine (active component content 450 g/L) for 20 min. The browning index, moisture content, color difference, respiratory intensity, hardness, chlorophyll content, malondialdehyde (MDA) content, polyphenol oxidase (PPO) and peroxidase (POD) activity, total phenol and total flavonoids content of walnut with green peel as control were studied during storage under 0±0.3 ℃.The results showed that during the storage, compared with the control group, the treatment group significantly (P