Research on the Regulation Mechanism of Softening and Fermentation of"Dapingding"Jujube
DONG Yan-biao
LI Xi-hong
PANG Ling-ling
CHEN Lan
Abstract：The problem of softening and fermentation is the bottleneck in the long term storage and fresh-keeping technology for the jujube. In the experiment, the optimum parameters for fresh-keeping, such as maturity, temperature, physiological regulator and gas, were studied by using "Dapingding" jujube as the materials. The results suggested that for the 60 days of storage, the best maturity of "Dapingding" jujube was 80% mature, the suitable storage temperature was 0℃, the suitable physiological regulators was 1-methylcyclopropene (1-MCP) and the optimal gas concentrations was 5%O2+1%CO2. In this conditions, the percentage of healthy fruits is the highest and it is significantly higher than 84%. Meanwhile, the ethanol content is the lowest and it is all lower than 0.068%.
Keywords："Dapingding"jujubefresh-keepingfermentationethanol content
Publication Date：2015-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：5( 1-5 )