JIN Yongan,ZHANG Xia,LI Wenqian,et al.Effects of Different Temperatures and Packaging on the Storage Effect of ‘Hamazao 1’ Fresh Jujube[J].Northern Horticulture,2026,(13):79-87.[doi:10.11937/bfyy.20251293]
不同温度及包装对‘蛤蟆枣1号’鲜枣贮藏效果的影响
- Title:
- Effects of Different Temperatures and Packaging on the Storage Effect of ‘Hamazao 1’ Fresh Jujube
- 文章编号:
- 1001-0009(2026)13-0079-09
- Keywords:
- temperature; ‘Hamazao 1’; storage and preservation; fruit quality
- 分类号:
- TS255.3
- 文献标志码:
- A
- 摘要:
- 以‘蛤蟆枣1号’鲜枣为试材，采用不同贮藏温度与包装处理组合的试验方法，研究了（25±1）℃、（4±1）℃和（0±1）℃贮藏环境，以及在（0±1）℃条件下无包装和3种不同厚度聚乙烯保鲜袋包装对枣果采后品质和营养成分的影响，以期为‘蛤蟆枣1号’鲜枣的贮藏保鲜提供参考依据。结果表明：与室温贮藏相比，（4±1）℃和（0±1）℃低温处理均能降低枣果的生理代谢水平，有效维持贮藏品质。其中（0±1）℃处理效果较好，可延缓果实失水和硬度下降，抑制呼吸强度，并更好地保持可溶性固形物、维生素C和可滴定酸含量等品质指标。在（0±1）℃条件下，0.04 mm厚度的聚乙烯保鲜袋处理综合保鲜效果最佳，其果实感官评分和硬度高于其他处理，同时更有效抑制呼吸速率。综上，（0±1）℃贮藏结合0.04 mm厚度聚乙烯保鲜袋包装是‘蛤蟆枣1号’鲜枣采后保鲜的优选方案。
- Abstract:
- Taking ‘Hamazao 1’ fresh jujuble was the experimental material to investigate the effects of different storage temperatures and packaging treatments on postharvest quality and nutritional composition.The study examined storage environments at (25±1)℃,（4±1）℃,and （0±1）℃,along with unwrapped and three different thicknesses of polyethylene (PE) bags at （0±1）℃，in order to provide references for storage and preservation for ‘Hamazao 1’ fresh jujube.The results showed that,compared with room temperature storage,both (4±1)℃ and (0±1)℃ treatments reduced fruit physiological metabolism and maintained storage quality.Among them,the (0±1)℃ treatment showed better preservation effects by delaying water loss and firmness decline,inhibiting respiration intensity,and maintaining soluble solids,vitamin C and titratable acidity contents.Under the （0±1）℃ storage conditions,the 0.04 mm PE bag treatment exhibited the best overall preservation effect,with higher sensory scores and fruit hardness compared to other treatments,while more effectively inhibiting the respiration rate.In conclusion,combining （0±1）℃ storage with 0.04 mm PE bag packaging is the optimal postharvest preservation method for ‘Hamazao 1’ fresh jujube.
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备注/Memo
第一作者简介：靳永安（2001-），男，硕士研究生，研究方向为红枣栽培技术。E-mail:jin336699@nwafu.edu.cn.责任作者：韩刚（1972-），男，博士，副研究员，现主要从事树木逆境生理生态及旱区红枣栽培技术等研究工作。E-mail:zxphg@nwsuaf.edu.cn.基金项目：国家林业和草原局林业科学技术推广资助项目(［2019］32)；新疆红枣产业技术体系专项资金资助项目(XJCYTX-01)；西北农林科技大学推广专项资助项目(TGZX2021-27,2022-19)。收稿日期：2025-12-18