| Qinbao jujube is a innovative strain selected and bred from Huang Hua jujube, and is an unique type in Xi'an. With bigger size, luscious apperance and taste, succulent fruit meat, it has become increasingly promosing in market. Besides, it contains about 19 essential animo acids and various minimum elements, including possium, iron, copper, etc, and also affluent VC, which can reach above 300 mg/100g after maturarity. In addition, qin bao jujube features opulent human-healthy function ingredients, such as cyclic adenosine monophosphate, flavonoids and poly saccharides too. However, due to high moisture content and respiratory intensity, qin bao jujube is prone to decay, dehydrate, be infected by molds, and under the natural condition of room temperature, it just can be preserved for 3 to 5 days, with the result of limiting the development of qin bao jujube industry.This study made fresh Qinbao jujube as raw material, through researching the changes of postharvest physiology and storage quality of fresh jujube fruits with different mature extent and treatment methods respectively, in order to select the optimum preservative technology. The result shows:1?Qinbao jujube belongs to non-respiratory climacteric fruits, with no evident respiratory peak.2?Single TBZ treatment,1-MCP treatment, and the treatment of combining between them all can have good preservative effect on Qinbao jujube. Among them, the treatment of 7g·m-34.5% TBZ+0.1 mg/L 1-MCP performed best, and the treatment of lmg/L 1-MCP and 7g·m-34.5%TBZ ranked second.3?The treatment of 7gm·34.5% TBZ+1mg/lOL 1-MCP can reduce the loss of VC content, remain VC content and good hardness, inhibit the activity of POD, PPO. After storage 105 d, the ratio of marketable fruits was 92.3%.4?The treatment of 1 mg/L 1-MCP can effectively keep the hardness and freshness of jujube fruit, inhibit the decline of TA content, and the ratio of marketable fruit was 86.7% after storage 105 d. Besides, the treatment of 7g·m-34.5% TBZ had positive effect on keeping TA content, sugar content, minimize loss ratio on weight, and the marketable fruit rate was 82.5%, sensory score 80.25.5?the result of the experiment of coating membrane shows:the 10% galangal solution had positive effect on inhibiting the decrease of TA content, loss ratio of weight, and keeping the activity of POD and PPO steady. After storage 105 d, the loss ratio of weight of fresh jujube was only 3.57%, and the ratio of commercial fruit was 80.7%.6?The experiment of different maturity extent of fresh jujube shows:preserved under the condition of temperature-1.8±0.5? combining the treatment of 7g·m-34.5% TBZ, green jujube (low maturity) can be stored to 105 d, and the freshness index was 0.92, the rate of marketable fruit 93.5%. By comparison, little red fruits followed and half red jujube performed poor in preservation quality. But, little red fruits can keep high TA content and excellent taste, and after storage 105 d, it's marketable ratio was 84.3%.7. The technique parameter of storing Qinbao fresh jujube can be turned out. After being harvested during the mature period from little red fruits to 1/3 red fruits, and being pre-cooled at temperature 0?1? for 48 h, the fresh jujube fruits are processed through adopting the combinative method of TBZ and 1mg/10L 1-MCP and preserved under the condition of temperature-1.5±0.5?, RH 90%?95% for 60 d. When stored until 60 d, the temperature is decreased from-1.5±0.5? to -1.8±0.5?. After storage of 105 d, the marketable ratio of fruits is 92.3%, the freshness index 0.88, and storage quality is well. |
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