| Jujubes have a long history and culture. In modern society, Jujubes can beused as either fresh or dried fruit，which are the best choice both as food andmedicine.It is different for different kinds of Jujubes in postharvest physiology andstorage property. In this topic，we choose four kinds of Jujubes of Shaanxi’s mostrepresentative and one kinds of Jujubes of Ningxia’s the most representative.They respectively are Shuizao，Muzao，Lizao，Dongzao of Shaanxi andLing Wu long Jujubes in Ning xia. The postharvest physiology and storageproperty were studied. At the same time，for study the effects of different kindsof Jujube’s postharvest physiology and storage property in different kinds ofpreservation Methods，we used preservatives and Silicon window. At the last, themechanism of fermentation and softening were studied, the results showed that:(1)T The qualities of the five kinds of Jujubes were studied. The resultsshowed that VC content in the five kinds of jujubes had a great difference.Muzao had the highest VC content, which was425.31mg/100g. And it also hadthe highest acid content, up to0.582%. The VC content and acid content ofShuizao were both the lowest, they were244.3mg/100g and0.423%.(2)The research of the five different kinds of Jujubes indicates showed thatshuizao, muzao, dongzao and lizao Changes of respiration intensity are morestable，they belong to non-climacteric respiration breath type, while Lingwu longJujubes had a respiratory peak in twentieth days，it belong to climactericrespiration breath type.(3) The microstructure of the Jujubes was studied. The results showed thatthe tissue spaces of Shuizao was the biggest, and the tissue of Muzao was closelybound up with each other. Ling Wu long Jujubes had the most inclusions, whichshowed that it had the most nutrients. But Shuizao and Lizao had few inclusions,which mean that they had few nutrients. (4) The research in postharvest physiology of the Jujubes showed that withthe decreasing of VC content in Muzao, the ethanol increased rapidly. MDAcontent and POD content increased most in Shuizao，and PPO increased most inLizao.(5)The research in preservatives of the Jujubes showed that quality of LingWu long Jujubes, Lizao and Dongzao dealt with chitosan and compoundpreservative was better. And when they stored in75days, the quality were stillgood. The VC content were still up to203.2mg/100g in Ling Wu long Jujubes.And so did it in the MAPW, the commodity rate was82.62after stored in75days.(6)The fermentation and softening mechanism were studied. The resultsshowed that the hardness, the color of skin and pulp were changed a lot duringthe storage, which were the intuitive expression of fermentation and softening.The first reason was anaerobic respiration during storage. And Because ofenzymatic browning reaction, the energy substrates were decreased quickly,which could decrease the nutritional value and oxidation resistance. |
PDF Full Text Request