Studies On Fermentation Regularity And Control Techniques Of Lingwu Long Jujube Fruits

One of the most important problems of postharvest Lingwu Long Jujube is fruit fermentation, which affects the fruit's value, such as flavor, color and nutrients. The study on the mechanism and control of fruit fermentation of Lingwu Long Jujube fruit during storage provides the technical support for prolonging the fruit storage and improving the development of Lingwu Long Jujube.Lingwu Long Jujube fruit harvested in Lingwu (part of Ningxia Province) was used to study the changes of the content of ethanol and some nutrients, fruit fermentation related enzyme activities, storage qualities and relative parameters of jujube fruits during storage under low temperature.The paper studied effects of several on the storage qualities of Lingwu Long Jujube. The results showed that the fresh-keeping effects was: 1 -methylcyclopropene (1-MCP) > Calcium Chloride (CaCl₂) >Gibberellin (GA₃) .The paper researched effects of different maturities on qualities and storages Lingwu Long Jujube fruits in low temperature. The results showed that: Long Jujube fruits should be picked as early and timely as theâ…§grade.The paper focused on effects of different fresh-keeping films on gas concentrations and storage qualities of jujube fruits. The results showed that: microporous film > 0.03mm polyethylene (PE) film with perforation > 0.03mm polyethylene (PE) film without perforations.Based on previous research, the production experiments were carried out on local place, using theâ…§mature grade, special preservative agent --KDZ, optimum physiological regulator and microporous film, in low temperature. At the end of storage process, the check result was submitted. The results showed that: The products adjusted to the standard of green food; in addition, the appearance was fresh, and the quality was great after 90 days storage; the technology and method of fresh-keeping were simple and economical.