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Preservation and Storage of Fresh Jujube Fruits
Jujube fruit with its sweet and sour crisp, delicious fragrance, rich nutrition, welcomed by consumers, but also brought business opportunities for the majority of farmers. How to store and keep fresh jujube fruit fresh and extend the shelf life of the market is the key to higher economic efficiency. 1, use resistant varieties. There are many varieties of fresh jujube cultivated in China, and the storage characteristics are different due to different varieties. Early and mid-maturing varieties have poor storage and are not suitable for long-term storage, and should be purchased with the purchase to avoid losses. For some late-maturing varieties, such as winter jujube, snow jujube, etc., can be stored, extend the market sales time and grasp the market gap sales, increase prices, increase revenue. Generally late-maturing varieties, natural conditions can be stored at room temperature for 5-7 days; under scientific management, low temperature and other conditions, some varieties (such as Xuecheng Dongzao, Zhanhua Dongzao) preservation period of up to 4 months. 2. Pre-harvest management. Reducing pesticide pollution: Strictly control the amount of pesticides to be applied. In the range of effective concentration, try to control pests and pests at low concentrations. Generally, the pesticides that are restricted in use can only be used once a year. The use of pesticides should be stopped 20 days before fruit picking to ensure There is no pesticide residue in the fruit, or there is a small amount of residue but not excessive. Inhibition of Ethylene Metabolism: The Production of Ethylene in Jujube Fruits Is Involved in Methionine Pathway Jujube fruit matured with the fruit, ethylene concentration and respiratory intensity in the fruit there is a small peak, the fruit is more sensitive to ethylene in the white mature stage, after the coloration mature ethylene insensitive. Therefore, the timely use of ethylene biosynthesis inhibitors such as ammoxyacetic acid and ammoxyglycine is beneficial to enhancing the storage stability of fresh jujube fruit. Increased fruit firmness: Calcium can form pectinate with pectic acid in the jujube fruit somatic layer. It plays an important role in maintaining fruit firmness, regulating tissue respiration, and delaying aging. Therefore, spraying the 0.2% calcium chloride solution on the canopy and jujube fruit before harvest two months can increase the calcium content of the jujube fruit, and the storage stability of the fruit is also significantly improved. 3, maturity and harvest. The maturity of fresh jujube fruit is closely related to the waxy film of the skin and thickening of the cuticle membrane, which is closely related to the weakening of the air permeability. This leads to an increase in respiration and the formation of anaerobic respiration, which causes ethanol fermentation to mature and age the jujube fruit. Therefore, fresh dates that are generally required for storage should be harvested during the reddish period. Retaining fruit stems during harvest is an important measure to improve the storage stability of fresh dates. According to the preservation test of winter jujube, it was proved that the winter jujube without fruit stalks was wilted quickly, the stalks were easily rotted, and the storability was greatly reduced. Therefore, fresh dates that need to be stored should be picked with stalks. 4, pre-cooling before storage. The pre-cooling treatment of the fresh chain of fresh jujube fruit preservation chain is the premise of guaranteeing the quality of jujube fruit. The purpose is to quickly disperse large amounts of field heat and reduce the cooling load into the storage. In addition, the pre-cooling treatment can also avoid the cold damage that can easily occur due to immediate cold storage. Short-term pre-cooling of jujube fruit after harvest to 3-5 °C, can appropriately inhibit the physiological activity of jujube fruit, is an effective method to prevent browning and softening of flesh. 5, scientific storage. In many storage methods, the best effect of the atmosphere storage, and the storage shelf life after the storage of a strong holding power. Storage temperature and humidity conditions: storage temperature and humidity are the main factors affecting the storage effect of jujube fruit. It is appropriate to adopt a temperature of 0 to -1°C and a relative humidity of 90-95%. After storage, the fruit has good taste and its flavor is maintained. Gas conditions: Atmosphere storage, high CO2 can cause fruit poisoning or anaerobic respiration, accelerate the softening and browning of fresh dates. The suitable gas index should be CO22%-4%, O23%-6%. Auxiliary measures: Fresh-keeping packaging and drug treatment are necessary auxiliary measures for fresh-keeping. Fresh-keeping packaging and preservative treatment can achieve ideal results when combined with low temperature. Such as PVC punching bag packaging, calcium chloride solution processing, are all effective fresh-keeping measures for fresh jujube fruit storage.