灵武长枣贮藏的关键技术研究

针对灵武长枣采后极易失水软化、酒化、腐烂等因素,采后常温和单纯的低温下保鲜期短等技术难点,重点研究长枣"低温+MA微孔膜+专用防腐剂+生理调节剂"的综合保鲜工程技术。采用10%KDZ+100μg·g-12,4-D;10%KDZ+1%CaCl2;10%KDZ+100μg·g-1GA3;1μL·L-11-MCP熏蒸24h+10%KDZ处理枣果,装入保鲜袋,在0℃进行长枣贮藏研究,以单独KDZ处理枣果装入保鲜袋置于0℃贮藏为对照。结果表明,1-MCP结合KDZ处理和CaCl2结合KDZ处理的保鲜效果最佳,0℃保鲜90d还原糖含量达12.4%,维生素C分别为2409mg·kg-1和2539mg·kg-1,好果率77.9%和79.3%,并且果实饱满、色泽鲜艳、口感鲜脆、汁液丰富。

Study on the key technology for storage of Lingwu Changzao jujube

Aiming at settling the problems of fermentation, softening, rotten and short preservative period of Lingwu Changzao jujube cultivar, this paper is focused on the general storage engineering technology, including low temperature + MA +special preservative agent +physiological regulators. Two treatments were conducted: using 10%KDZ+100 μg·g-1 2,4- D, 10% KDZ+1% CaCl2, 10%KDZ+ 100 μg·g-1 GA3 and 24 h fumigation with 1 μL·L-1 1-MCP +10%KDZ and stored at 0 ℃ and the other treated with absolute KDZ under 0 ℃ as control. The results showed that: the better effects were observed in the treatments with KDZ+1-MCP and KDZ+CaCl2 during a storage period of 90 d. At the end of storage the fruit reducing sugar was 12.4%, Vitamin C content separately 2 409 mg·kg-1 and 2 539 mg·kg-1, fine fruit ratio 77.9% and 79.3%; In ad- dition, the fruit were fully plump, freshly colorful, and had delicious flavor, abundant juice of high quality.