Effects of Heat and Calcium Treatments on the Storage Effects of Ziziphus jujubevc. Zhongqiusucui
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Abstract:
In order to explore the preservation method of Ziziphus jujubevc. Zhongqiusucui, and prolong the preservation time of Ziziphus jujubevc. Zhongqiusucui under refrigerated conditions, different temperatures of hot water (45℃, 50℃, 55℃ and 60℃) and different CaCl2 concentration (3%, 4% and 5%) solutions were used to soak the fresh ziziphus jujubevc. Zhongqiusucui for 20 min, and the hardness, soluble total sugar, reducing sugar and MDA content of jujube fruit were measured every 21 days. The jujube soaked in hot water at 40℃, 50℃ and 55℃ for 20 min, the fruit hardness and Vc content were significantly higher than those of the control during storage, and could significantly affect the content of two kinds of sugar in jujube fruit and could also inhibit the increase of MDA content in jujube fruit; The three kinds of CaCl2 soaking treatments had a significant effect on the Vc content of jujube and could slow down the decrease of hardness of jujube during storage. Jujube fruits treated with 3% CaCl2 had the lowest MDA content during storage. During storage, the fruit hardness of jujube fruit was significantly positively correlated with Vc content, reducing sugar content and MDA content. Ziziphus jujubevc. Zhongqiusucui hot water pretreatment optimum temperature was 55℃, and CaCl2 soaking the appropriate concentration was 3%. The fresh fruits of these two treatments had better preservation effect.
