不同数目气孔保鲜袋保鲜阿克苏灰枣效果研究

Research on Preservation Effects of Different Number of Porous Preservative Bag on Aksu Jujub Quality

以新疆阿克苏灰枣为试材,研究了低温冷藏条件下不同数目气孔保鲜袋对灰枣贮藏品质的影响。结果表明:在低温冷藏时,保鲜袋打孔处理有利于保存灰枣的外观品质和营养品质。保鲜袋打4、8、12孔3个处理中,8孔处理可减缓阿克苏灰枣果实硬度、可滴定酸和总糖含量的下降、抑制腐烂、延缓果实维生素C的降解,较好的维持了果实贮藏期间的品质,延缓其衰老速度。

With Aksu jujube as matierial, preservation effects of different number of porous preservative bag on Aksu jujube quality in the low temperature storage conditions were studied. The results showed that the porous preservative bag was advantage to preserve jujube＇s appearance quality and nutrition quality. Among three treatments of 4 holes, 8 holes, 12 holes of preservative bag, 8 hole＇s treatment could delay the decrease of Aksu jujube fruit firmness, titrable acidity content and total sugar content, postpone the degradation of vitamin C in fruit,inhibition of decay,keep the quality of the Aksu jujub better,delay its aging process during the storage.