About the Storage Technology of Jujube
2019-09-08 10:04:30
Jujube is one of China's unique fruit products. It is rich in nutrients, contains polysaccharides, proteins, fats, iron, calcium, phosphorus and other substances. At the same time, vitamin C and cyclic adenosine monophosphate (CAMP) are also high in clinical medicine. It has a preventive and therapeutic effect on human body's anti-oxidation and increase of myocardial nutrition, so it is favored by consumers. However, jujube fruit is a fruit that is not resistant to storage. It loses its original quality at room temperature for about 20 days, but it can only be stored for 40 to 60 days at low temperatures. Therefore, the storage and preservation technology of jujube fruit is extremely important. .
(1) Storage characteristics of jujube fruit and variety Fresh jujube During storage, the symptoms of wine softness, browning of fruit pulp, decay, etc. are mainly observed. Generally, with the prolongation of the storage period of jujube fruit, the pulp gradually becomes softer, and the nutrients of the fruit will change greatly. The content of vitamin C and total sugar will obviously decrease, and the content of ethanol will increase significantly. When eating, the taste of wine will obviously be felt. The appearance of jujube fruit is dehydration and shrinkage, the color of the peel is deepened, and the pulp begins to turn yellow, brown and even moldy from the near nucleus.
There are many varieties of jujube fruit in China, and there is a great difference in the storage of varieties. Late-ripening varieties are more resistant to early-maturing varieties, and both dry-fresh and fresh-use varieties are more resistant to storage than fresh varieties, while fruit varieties resistant to cracking are more resistant to storage, and large-fruit varieties are generally not resistant to storage.
(2) Harvest maturity of jujube fruit has a significant effect on the shelf life of fresh jujube, and the lower the general maturity, the more resistant it is to storage. At the same time, all red (colored 100%), semi-red (colored about 50%), and early red (colored below 25%) jujube fruits collected on a tree were stored at 0°C, and the red fruits were most resistant to storage. Storage is the worst, so long-term storage of jujube fruit should use red fruit.
The method of harvesting jujube fruit mostly uses pole falling and picking dates. These methods are labor-intensive and labor-intensive, and the jujube fruit is easily damaged during harvest and affects the storage effect. Therefore, the fruit picking method for long-term storage is still Hand picking is better.
(3) Storage of jujube fruit 1 Simple storage method This method is suitable for northern regions where the temperature of jujube fruit is low in mature season. The ripening varieties that are resistant to storage are selected, and the ripening degree of the fruit in the skin is better. During storage, in order to reduce moisture evaporation, a 0.04-0.07 mm thick perforated polyethylene film bag is first loaded, and the bag mouth is sealed and then stored in a layered storage rack in a shaded awning (or cave).
2 After refrigerated jujube harvesting, it should be picked as soon as possible, bagged and stored in a cold storage. The fruit selection and bagging method is the same as the simple storage method. During the storage of jujube fruit, the temperature in the storehouse must be maintained at (0 ± 1)°C, and the relative humidity should be maintained at 90% to 95%. Prevent the high concentration of carbon dioxide in the air and affect the quality of jujube fruit.
3 Atmospheric adjustment method Jujube fruit can not tolerate more than 5% of carbon dioxide in the environment, so fresh dates are not suitable for spontaneous air-conditioning storage under plastic bag sealing conditions. However, some recent studies have shown that some varieties of modified atmosphere storage better than cold storage, such as Liang Xiaojun study of jujube shows that 5% oxygen, carbon dioxide gas storage method 0 is significantly better than the punch bag storage. In addition, garden jujube jujube has good storage effect under 3% to 5% oxygen and 2% carbon dioxide. Therefore, whether different varieties of jujube fruit can be applied to the modified atmosphere can be determined by the variety.
In recent years, some physical and chemical methods such as coating, preharvest hormone treatment, 60Co radiation treatment, vacuum preservation, heat treatment and other methods have been discussed. Some methods have a certain effect on the storage performance of jujube fruit, but have not yet achieved a breakthrough. Sexual progress, new methods and techniques are still being explored.
(1) Storage characteristics of jujube fruit and variety Fresh jujube During storage, the symptoms of wine softness, browning of fruit pulp, decay, etc. are mainly observed. Generally, with the prolongation of the storage period of jujube fruit, the pulp gradually becomes softer, and the nutrients of the fruit will change greatly. The content of vitamin C and total sugar will obviously decrease, and the content of ethanol will increase significantly. When eating, the taste of wine will obviously be felt. The appearance of jujube fruit is dehydration and shrinkage, the color of the peel is deepened, and the pulp begins to turn yellow, brown and even moldy from the near nucleus.
There are many varieties of jujube fruit in China, and there is a great difference in the storage of varieties. Late-ripening varieties are more resistant to early-maturing varieties, and both dry-fresh and fresh-use varieties are more resistant to storage than fresh varieties, while fruit varieties resistant to cracking are more resistant to storage, and large-fruit varieties are generally not resistant to storage.
(2) Harvest maturity of jujube fruit has a significant effect on the shelf life of fresh jujube, and the lower the general maturity, the more resistant it is to storage. At the same time, all red (colored 100%), semi-red (colored about 50%), and early red (colored below 25%) jujube fruits collected on a tree were stored at 0°C, and the red fruits were most resistant to storage. Storage is the worst, so long-term storage of jujube fruit should use red fruit.
The method of harvesting jujube fruit mostly uses pole falling and picking dates. These methods are labor-intensive and labor-intensive, and the jujube fruit is easily damaged during harvest and affects the storage effect. Therefore, the fruit picking method for long-term storage is still Hand picking is better.
(3) Storage of jujube fruit 1 Simple storage method This method is suitable for northern regions where the temperature of jujube fruit is low in mature season. The ripening varieties that are resistant to storage are selected, and the ripening degree of the fruit in the skin is better. During storage, in order to reduce moisture evaporation, a 0.04-0.07 mm thick perforated polyethylene film bag is first loaded, and the bag mouth is sealed and then stored in a layered storage rack in a shaded awning (or cave).
2 After refrigerated jujube harvesting, it should be picked as soon as possible, bagged and stored in a cold storage. The fruit selection and bagging method is the same as the simple storage method. During the storage of jujube fruit, the temperature in the storehouse must be maintained at (0 ± 1)°C, and the relative humidity should be maintained at 90% to 95%. Prevent the high concentration of carbon dioxide in the air and affect the quality of jujube fruit.
3 Atmospheric adjustment method Jujube fruit can not tolerate more than 5% of carbon dioxide in the environment, so fresh dates are not suitable for spontaneous air-conditioning storage under plastic bag sealing conditions. However, some recent studies have shown that some varieties of modified atmosphere storage better than cold storage, such as Liang Xiaojun study of jujube shows that 5% oxygen, carbon dioxide gas storage method 0 is significantly better than the punch bag storage. In addition, garden jujube jujube has good storage effect under 3% to 5% oxygen and 2% carbon dioxide. Therefore, whether different varieties of jujube fruit can be applied to the modified atmosphere can be determined by the variety.
In recent years, some physical and chemical methods such as coating, preharvest hormone treatment, 60Co radiation treatment, vacuum preservation, heat treatment and other methods have been discussed. Some methods have a certain effect on the storage performance of jujube fruit, but have not yet achieved a breakthrough. Sexual progress, new methods and techniques are still being explored.
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