哈败

SPI涂膜对核桃坚果和核桃仁的三种酶活性影响不大，抑制其哈败的效果不明显；

SPI coating influenced appreciably on three enzymes of walnut and husked walnut , its effect of inhibition to rancidity was not markedly .

研究发现，核桃坚果在储藏过程中，SPI涂膜、包装对核桃坚果哈败影响不显著，储藏温度对核桃坚果哈败影响显著。

The results showed that SP1 coating and package did not influence notability on walnut rancidity , storage temperature did influence notability on walnut rancidity during walnut storage .

涂膜抑制核桃哈败的研究

Study on Inhibiting of Coating to Walnut Rancidity

对不同品种、不同含水量、不同贮期、裸仁与否的核桃中油脂的哈败作了测定。

The rancidity of walnut oil and fat in different varieties , different storage period , different moisture content and different shelled was measured .

当RLE3、RLE4的添加量达到8%时，反而表现出强烈的促进猪油氧化哈败的作用。

When the additive quantity of reaches 8 % , RLE 3 and RLE 4 display a very strong function which promotes the lard oxidation corruption .