Effect of Storage Temperature on Quality Change of Dapingding Jujube
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Abstract:
To explore the effects of storage environment on the quality of jujube, the influence of different storage temperatures of 0 ℃, 4 ℃, 10 ℃, 20 ℃ on the quality change of Chaoyang Dapingding jujube was investigated by measuring fruit weight loss rate, hardness, reducing sugar content, and titratable acid content. Combined with low field nuclear magnetic resonance (NMR) technology, the water migration during the storage was determined and the microscopic process for the moisture dynamic variation was studied. The results showed that storage at 0 ℃ or 4 ℃significantly delayed the decline of fruit hardness and the increasing of fruit weight loss rate. The time of reducing sugar decrease was carry-forwarded as the temperature decreases. After 35 days, the content for the titratable acid under 0 ℃ was 9.90%, 44.10% and 54.50% higher than one under 4 ℃, 10 ℃ and 20 ℃, respectively. Low field nuclear magnetic resonance (NMR) spectra was used to detect the moisture migration of the jujube storage, in which the order of the amplitude of the free water was 20 ℃>10 ℃>4 ℃>0 ℃. It was found the higher storage temperature led to more loss of free water in the storage.
