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Quality and Storage of Chinese ‘Dongzao’Jujube(Zizyphus Jujuba Mill)

机译:中国“枣”枣的品质和贮藏

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‘Dongzao’ is one of the most excellent dessert/fresh jujube fruit. The ship of the fruitis like small apple, with special fragrance, thin peel, rich juice, crisp texture, and almost nochewing residues.The SSC and Vc contents are 34~38% and 3800 mg.kg-1 respectively. It also content mineralelements like potassium, iron, zinc, selenium, sodium, etc., and physiological activitycompounds like VB1,VB2, carotene flavonoids, nicotinic acid, cAMP and cGMP. The harvest time is at Mid. Oct.when the surface color changing burnt ochre red. Try to keep the stalks/stems on the fruits andavoids to make any bruise or wound injury during harvest, handling, and transportation.Pre-cooling is a very important step for jujube storage. Added disinfectant like hypochloritesodium into the cooling water is necessary. Jujube fruit is not sensitive to the low temperature,the optimum and safety storage temperature is -2±1°C. Jujube fruit storage room is a ventilatedenvironment, water evaporation from the fresh fruit is very heavy, the ideal relative humidity inthe storage room is 90~95%. According to the results of most researcher, jujube fruit isnon-climacteric respiration fruit, but CA storage also has benefit effects. Jujube fruit is sensitiveto low O2 and high CO2 .The recommended atmosphere composition for CA storage is:8~10%O2, 0~0.5%CO2. Atmosphere in the storage room should be renewed intermittently toeliminate the harmful metabolites like ethanol or acetic aldehyde etc.Jujube fruit is suitable to use hypobaric storage.The hypobaric container should be: thermosconductive well, with equipment to increase RH, control the pressure stably, and measure thegas composition in the hypobaric condition. Post harvest disease is the main factor to short thestorage life. The pathogen infected fruit during growth in the field. Hot-water treatment(50~55°C, 6~8 min.) seems to be the prospect way to control the fruit diseases. Because the peel ofthe ‘Dongzao’ jujube is very thin, it is important to make good package to avoid mechanicalinjury during transportation. Polystyrene foam box is usually selected astransportation/carriage package. For commercial sales, small paper board box is usuallyselected.ed.
机译:“冬枣”是最出色的甜点/新鲜枣果之一。水果的船 就像小苹果一样,具有特殊的香气,果皮稀薄,汁液丰富,质地酥脆,几乎没有 咀嚼残留物。 SSC和Vc含量分别为34〜38%和3800 mg.kg-1。它还含有矿物质 钾,铁,锌,硒,钠等元素和生理活性 像VB1这样的化合物 VB2,胡萝卜素类黄酮,烟酸,cAMP和cGMP。收获时间是中旬。十月 当表面变色时烧成o石红色。尝试将茎/茎保持在水果和 避免在收获,搬运和运输过程中造成任何瘀伤或伤口伤害。 预冷是枣贮藏中非常重要的一步。添加消毒剂,如次氯酸盐 将钠倒入冷却水中是必要的。枣果对低温不敏感, 最佳和安全存储温度为-2±1°C。枣果储藏室是通风的 环境中,新鲜水果中的水分蒸发非常重,理想的相对湿度为 储藏室为90〜95%。根据大多数研究人员的结果,枣果是 非更年期呼吸的果实,但CA的储存也有好处。枣果敏感 到低氧气和高二氧化碳。CA储存的推荐气氛成分为: 8〜10%O2,0〜0.5%CO2。储藏室的气氛应间歇性地更新为 消除有害的代谢产物,例如乙醇或乙醛等。 枣果适合减压保存。减压容器应为:热水瓶 导电性能良好,可通过设备增加相对湿度,稳定控制压力并测量 低压条件下的气体成分。收成后疾病是缩短玉米收成的主要因素 储存寿命。病原菌在田间生长过程中感染了水果。热水处理(50〜55 °C,6〜8分钟)似乎是控制水果病害的潜在途径。因为果皮 “冬枣”非常薄,制作好包装以避免机械损伤很重要 运输过程中受伤。通常选择聚苯乙烯泡沫箱作为 运输/运输包裹。对于商业销售,通常使用小纸板箱 已选择

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