窖藏期长短对小枣果实品质的影响

Effect of Cellaring Period on Jujube Fruit Quality

通过测定小枣果肉硬度、可溶性固形物(TSS)、可滴定酸(TA)及VC等果实品质指标,研究不同窖藏期对鲜枣果实品质的影响,探索地窖贮藏泾川鲜枣的最适贮藏期。结果表明:地窖贮藏14 d,小枣口感达到最佳,贮藏35 d,有机酸含量、可溶性固形物含量与贮藏初期相当,小枣口感、硬度都较好。贮藏期超过35 d后,小枣品质指标均趋于下降,口感和商品性降低,所以生产上建议地窖条件下贮藏以35 d为宜。

Cellar storage Jing Chuan jujube, the determination of flesh firmness, soluble solid（TSS）, can titration acid（TA） and vitamin C（VC） and other indicators of fruit quality, effects of different storage period of fresh jujube fruit quality, explored cellar storage of fresh jujube optimal storage period. The results showed that the cellar storage for 14 days, the taste of jujube reaches the best storage 35 days, organic acid content, soluble solid content and the early stage of storage, and hardness of the jujube taste are better, storage period of over 35 days jujube quality index tended to decrease,taste and commodity was lower, so production suggestions cellar storage for 35 days is appropriate.