自制保鲜剂对灵武长枣低温贮藏保鲜效果的研究

Effect of Fresh-Keeping Agent on Storage and Freshness Retention of Jujube(Zizyphus jujuba Mill.cv.Lingwuchangzao)under Low Temperature

以可溶性固形物含量24.3%的灵武长枣为试材,研究了冷藏过程中果实品质变化及贮藏保鲜效果。结果表明,保鲜剂浸果极显著降低了霉烂果率,显著减缓了贮藏中后期果肉硬度下降和维生素C氧化分解,明显抑制了果肉蔗糖水解,显著提高了贮藏中后期脆好果率。但保鲜剂浸果对可溶性固形物、还原糖、总糖和果胶含量没有明显影响。脆好果率与果肉硬度、抗坏血酸含量和蔗糖含量均呈极显著正相关性,拟合曲线为二次多项式,相关系数分别为0.9266、0.9937和0.9971。果肉抗坏血酸含量和果肉硬度均与蔗糖含量呈极显著正相关性,相关系数分别为0.9894和0.9343。

The changes of fruit quality investigated from early-October 2005 and effect of storage and freshness through mid-January 2006, using retention during ‘Lingwuehangzao’ cold storage were jujube （Zizyphus jujuba Mill.） with total soluble solids of 24.3% as materials. The results showed that the dipping treatment with fresh-keeping agent being made by author significantly decreased mildew fruit rate by 91.9%, CK being 46.2% at 95 days of storage, slowed significantly down the decrease in flesh firmness and ascorbic acid content during mid-late storage, and prevented the hydrolysis of flesh sucrose in jujube fruits during storage, thus increasing the fresh fruit rate during the mid-late storage period. But no effects were found in the contents of total soluble solids, total sugar, reduced sugar, and pectin. The fresh fruit rate were all correlated highly significantly with the flesh firmness, ascorbic acid content, and sucrose content in jujube fruits during cold storage;the correlation coefficients were 0.9266, 0.9937, and 0.9971, respectively. Both the content of ascorbic acid and the flesh firmness were correlated highly significantly with the content of sucrose in jujube flesh;the correlation coefficients were 0.9894. 0.9343. respectivelv.