不同处理对枣果贮藏效果的影响

Effects Study on Jujube Fruit Storage by Different Treatments

本文研究了不同采前、采后处理对金丝小枣1、梨枣和冬枣在0℃下的贮藏效果的影响。结果表明,采前喷钙和采后浸钙可显著提高果实的钙含量,但在防止枣果褐变上效果不明显。施保克可以有效防止贮藏中金丝小枣、梨枣、冬枣果实表面腐烂生霉。冬枣在气调贮藏85d后,结合包装和CO2吸收剂,可在常温下保持3d的货架期。

Experiments were carried out with jujube fruit variety Lizao, Jinsixiaozao and Dongzao. Before harvest sprays andpost-harvest dips of calcium chloride can be used to increase the calcium content of jujube fruit, but the fruit browning could notbe controlled. The treatment with Sportak could reduce decay on the jujube fruit of the three variety. Dongzao jujube fruit couldbe three days shelf life at normal temperature by polythene packing and CO2 absorbent after 85 days stored in controlledatmosphere storage.