冬枣冰温贮藏工艺研究

Study on technology and condition of winter jujube ice-temperature storage

研究适于冬枣冰温贮藏的工艺及其条件。通过测定冬枣在冰温贮藏过程中的感官品质和生理品质的变化,筛选各处理组的最佳参数。结果表明,冰温贮藏比冷藏能更好的延缓枣果的成熟与衰老;在冰温贮藏前,经低温驯化处理的能更有效的提高好果率,降低冬枣的转红指数,延缓果实硬度的下降,减少VC的损失,降低呼吸强度和乙烯生成量。在贮藏90d时,经低温驯化处理的冬枣好果率提高了49.57%。这说明将低温驯化技术与冰温技术相结合的贮藏工艺,更有利于延缓冬枣的衰老,对冬枣的保鲜效果更佳。

This research has been conducted to study the technology and conditions of winter jujube ice temperature storage. The appear- ance and physiological quality changes of winter jujube stored at ice- temperature were studied. The optimal parameter of storage could be got. The results indicated as follows： Compared with cool storage, ice-temperature storage could retard ripening and senescene of winter jujube ; Compared without any treatment before ice-temperature, the experiment of cold acclimation can keep winter jujube better, reduce the index number of winter jujube changing to red, maintain the hardness and the content of Vc, inhibit the increasing of respiratory intensity and ethylene release rate of fruit. On the 90th day of stor- age, the rate of intact fruit of winter jujube treated with cold acclima- tion compared with ice-temperature storage treatment was raised by 49.57%. This study implied that the technology of ice-temperature storage combined with cold acclimation can delay maturity and senes- cene of fruit, keep better state of winter jujube.