| As popular snack food and edible oil, the safe storage of sunflower is significant.Based on orthogonal experiment, the changes of oil sunflower quality indicators for180days storage at different storage conditions (moisture content, storage temperature,method of atmosphere storage) and the shelf life of different moisture content oilsunflower under normal storage condition were studied. The results showed that:With the extension of storage time, the color and smell of oil sunflower areabnormal gradually, the viability, germination rate and catalase activity are have agradually downward trend, and the higher storage temperature, the higher moisturecontent, the more obvious trend. Compared with method of atmosphere storage, thestorage temperature, storage time and moisture content are significantly affected andnegatively correlated with each indicator. And there have significantly correlationsbetween indicators, the correlation of viability and germination is maximal.During the storage, iodine value of oil sunflower crude fat did not changesignificantly, while the acid value, peroxide value and P-anisidine value are have agradually increasing trend, and the higher storage temperature, the higher moisturecontent, the more obvious trend. The dates of indicators showed that, the method ofatmosphere storage did not have significant effect on indicators, while storagetemperature, storage time and moisture content are significantly affected andpositively correlated with each indicator. Indicators are significantly positivelycorrelated with each other, and the peroxide value and P-anisidine value of oilsunflower crude fat have a maximum correlation.With the extension of storage time, the oil content of oil sunflower under differentstorage methods remain basically unchanged, fluctuating around60%. In fatty acids ofsunflower crude fat, the content of linoleic acid is highest, followed by oleic acid,palmitic acid, stearic acid. The content of fatty acids did not change significantly after180days storage. The VEcontents of sunflower crude fat have different degrees ofdecline during the storage, the higher moisture content, the higher storage temperature,the more obvious decline.Under conventional storage conditions, the moisture content and storagetemperature are the main factors affect the quality changes of sunflower. the higher moisture content, the higher storage temperature, the faster quality deterioration. Themoisture content of9%sunflower can only be stored135days under the conditionsbelow15℃. The moisture content of7%sunflower can be stored more than360days.To the moisture content of5%sunflower, the quality indicators remained good and didnot have obvious deterioration after360days storage, so its shelf life requires furthertesting.The moisture content and storage temperature are the main factors affect thequality changes of sunflower. Lower moisture and lower temperature can achieve thesafe storage of sunflower. |
