Effect of Different Storage Temperature on Quality of Shelf Life of Dried Korla Junzao Jujube(Zizyphus jujuba Mill.)(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Effect of Different Storage Temperature on Quality of Shelf Life of Dried Korla Junzao Jujube(Zizyphus jujuba Mill.)

Author(s):: SUN Yali; HU Haifang; GULIJIANG?Xukuerhan; (Research Institute of Economic Foresty，Xinjiang Academy of Foresty Science，Urumqi，Xinjiang 830000)

Keywords:: dry; Korla Junzao jujube Zizyphus jujuba Mill.; storage; shelf life

Abstract:: Taking dried Korla Junzao jujube(Zizyphus jujuba Mill.) as test material，in natural temperature，(0±0.5)℃,(10±2)℃ and (20±2)℃ storage conditions，the change of Junzao jujube edible rate，moisture content，protein content，total soluble sugar，reducing sugar content，vitamin C content and titratable acid content were compared,the effect of different storage temperature on the shelf live quality was studied.The results showed that edible rate，water content，protein content，vitamin C content of the dried Korla Junzao jujube overall showed a downward trend，that with the extension of storage time，the quality of Korla Junzao jujube constantly deteriorated,its shelf life was shorter.Stored at 0℃ could preferably extend the shelf life of dried Korla Junzao jujube.

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Last Update: 2016-07-07