Storage Technical Criterion Study on Jujubes

LI Jiang-Hua, WANG Gui-Xi, SONG Zhen-Ji

1.College of Enviornment, China People University;2.Institute of Forestry, China Forestry Science Academy

LI Jiang-Hua, WANG Gui-Xi, SONG Zhen-Ji. Storage Technical Criterion Study on Jujubes[J]. FOOD SCIENCE, 2004, 25(4): 192-195.

[1]	LIU Hui, ZHANG Jinglin, LIU Jiechao, ZHANG Guangdi, FANG Haitian, ZHANG Qiang, JIAO Zhonggao. Effect of Ascorbic Acid Combined with Modified Atmosphere Packaging on Storage Quality and Antioxidant Activity of Lingwuchangzao Jujube Fruit [J]. FOOD SCIENCE, 2021, 42(1): 257-263.
[2]	FAN Yingying, HU Dongqiang, ZHANG Ruili, LI Xiaolong, HE Weizhong, HUA Zhenyu, LI Jing, WU Aibo, WANG Cheng,. Effects of Black Spot Disease on Nutritional Composition of Red Jujubes Grown in Xinjiang [J]. FOOD SCIENCE, 2020, 41(8): 303-307.
[3]	ZHU Ruixin, DONG Yang, FAN Zhihong, YE Ting, WANG Linlin, LIN Jinxuejiao. Postprandial Glycemic Responses of Dried Jujubes and Jujube-Rice Meals [J]. FOOD SCIENCE, 2019, 40(13): 203-207.
[4]	HE Jialin, QIAO Chunyan, LI Dongdong, ZHANG Haihong, DENG Hong, SHAN Qimei, GAO Kun, MA Rui. Non-Destructive Detection of Vitamin C Content in “Lingwu changzao” Jujubes (Zizyphus jujuba Mill. cv. Lingwu Changzao) Using Visible Near Infrared Hyperspectral Imaging [J]. FOOD SCIENCE, 2018, 39(6): 194-199.
[5]	DU Li-juan, JI Xiao-long, XU Fang-yi, YANG Shi-long, WANG Min. Effect of Explosion Puffing and Sun-Drying on Antioxidants in Chinese Jujubes [J]. FOOD SCIENCE, 2014, 35(13): 81-86.

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