|Table of Contents|

Effect of Heated Treatment on Storage Quality of Ziziphus jujuba cv. Junzao(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年08期
Page:
115-118
Research Field:
Publishing date:

Info

Title:
Effect of Heated Treatment on Storage Quality of Ziziphus jujuba cv. Junzao
Author(s):
CHEN Jia-liJIANG XiMUTALIPU·Mirewuti
College of Plant Science,Tarim University,Alar,Xinjiang 843300
Keywords:
heated treatmentZiziphus jujuba cv.Junzaostoragequality
PACS:
S 665.1
DOI:
-
Abstract:
Using Ziziphus jujuba cv. Junzao as experimental material,with non-treated hot water as control, Ziziphus jujuba cv. Junzao was treated by hot water of 40,45,50,55,60℃ respectively and then stored at (5±1)℃,the effects of heat treatment on storage quality of Ziziphus jujuba cv.Junzao were studied.The results showed that the appropriate hot-water treatment could delay fruit softening,keep its flavor,inhibit injury of physiology and pathology,prolong storage period and raise jujube storage quality.Along with the storage time was prolonged,the water loss rate and the respiratory intensity increased first then decreased,the fruit firmness,organic acid and vitamin C content of Ziziphus jujuba cv.Junzao showed a descending trend.hot-water treatment of 60℃ could improve significantly the fruit quality of Ziziphus jujuba cv.Junzao,and inhibit decay incidence,fine fruit rate was improved,the storage time was increased.

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Last Update: 2014-08-12