Effects of Different Treatments on Storage Quality of Dongzao Jujube Fruits during Shelf-life Period

doi:10.7506/spkx1002-6630-201206057

Abstract

Abstract: In order to prolong the shelf life of Dongzao jujube fruits, the effects of three treatments were studied. Through the determination of respiration intensity, firmness, total soluble solids, vitamin C, ethylene release amount and ethanol production, effects of hot-water treatment, 1-MCP and nano-package on the storage quality of Dongzao jujube fruits were studied during the shelf-life period. The results showed that all treatments could keep the storage quality of Dongzao jujube in some degree during the shelf-life period. The nano-package revealed the best effect on maintaining firmness, vitamin C content and fruit color, increasing total soluble solid amount, and inhibiting respiration rate, ethylene release amount and ethanol production. Therefore, nano-package could extend the shelf life of Dongzao jujube fruits up to 15 days.

Key words: Dongzao jujube, hot-water treatment, 1-MCP, nano-package, shelf-life, storage quality

CLC Number:

TS255. 3

WUJie，ZHANGYin-cheng，LIMei-ling，QIANJin. Effects of Different Treatments on Storage Quality of Dongzao Jujube Fruits during Shelf-life Period[J]. FOOD SCIENCE, 2012, 33(6): 278-282.

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Effects of Different Treatments on Storage Quality of Dongzao Jujube Fruits during Shelf-life Period

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