FOOD SCIENCE ›› 2003, Vol. 24 ›› Issue (10): 150-153.

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Study on Controlled Atmosphere Storage of “Dongzao ”Dates

 ZONG  Yi-Chen, WANG  Gui-Xi, FENG  Shuang-Qing   

  1. 1.Reseach Institute of Forestry,Chinese Academy of Forestry;2.College of Food Science and Nutrition Engineering,China Agricultural University
  • Online:2003-10-15 Published:2011-12-13

Abstract: Experiments were carried out with the jujube fruit variety Dongzao. The results showed that when O2 and CO2 wascontrolled at 12%~15% and 0 respectively, Dongzao jujube had a best quality after 100 days storage at 0℃. This treatment couldcontrol the fruit browning and reduce decay. It also could keep the nutrition of Dongzao jujube fruit and mitigate the injury ofethanol.

Key words: Dongzao jujube, controlled atmosphere storage