大平顶枣采后酒化软化调控机制研究

摘要

The problem of softening and fermentation is the bottleneck in the long term storage and fresh-keeping technology for the jujube. In the experiment, the optimum parameters for fresh-keeping, such as maturity, temperature, physiological regulator and gas, were studied by using "Dapingding" jujube as the materials. The results suggested that for the 60 days of storage, the best maturity of "Dapingding" jujube was 80% mature, the suitable storage temperature was 0℃, the suitable physiological regulators was 1-methylcyclopropene (1-MCP) and the optimal gas concentrations was 5%O2+1%CO2. In this conditions, the percentage of healthy fruits is the highest and it is significantly higher than 84%. Meanwhile, the ethanol content is the lowest and it is all lower than 0.068%.%酒化软化是枣长期贮藏保鲜技术的瓶颈。本试验以大平顶枣为试材，研究成熟度、温度、生理调节剂和气调等保鲜参数对大平顶枣保鲜效果的影响，结果表明：大平顶枣成熟度为8成熟、贮温为0℃、生理调节剂为1-MCP和气调指标为5%O2+1%CO2，在这4个指标条件下，贮藏60d好果率最大（84%），乙醇积累量最低（0.068%）。