FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (2): 335-338.

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Effects of Low Pressure on Quality of‘ Dongzao’ Jujube Fruit in Hypobaric Storage

 WANG  Ya-Ping, LIANG  Li-Song, WANG  Gui-Xi, LI  Yan-Ju   

  1. 1.Research Institute of Forestry, Chinese Academy of Forestry, Key Laboratory of Forest Silviculture of State Forestry Administration, Beijing 100091, China;2.Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang 311400, China;3.Chinese Academy of Agricultural Science, Beijing 100081, China
  • Online:2007-02-15 Published:2011-12-31

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Abstract: In this paper, five different low pressures, 86.1, 70.9, 55.7, 40.5 and 25.3kPa, were used to determine the best condition for the hypobaric storage of‘ Dongzao’ jujube fruits. The results were as follows: comparison with CK, hypobaric storage could hold the fruit firmness of‘ Dongzao’ jujube, inhibit the development of surface red-changing, decrease the weight loss, maintain the organic acid contents and vitamin C contents, hold the better appearance and retard its senescence. The low pressure 55.7kPa is best in this experiment.

Key words: ‘Dongzao&rsquo, jujube； hypobaric storage； quality；