毛叶枣贮藏保鲜的初步研究

目的]探究如何在不影响毛叶枣果实品质的前提下,延长毛叶枣鲜果的贮藏期,降低采后病害发生程度。方法]分别使用植酸、柠檬酸2、0%井冈霉素、氯化钙、50%多菌灵、鲜枣专用保鲜剂处理毛叶枣鲜果,研究在室温和4℃冷库保存(鲜枣贮藏保鲜剂除外)的效果。结果]在室温下贮藏期10 d,果皮皱缩,果肉变软,且部分水果已腐烂。在4℃的条件下,贮藏10 d后,毛叶枣的好果率达100%,贮藏15 d后,好果率仍达70%;当4℃低温与2%氯化钙、0.2%植酸+微量柠檬酸、0.5%植酸+0.2 g/L井冈霉素0、.25 g/L多菌灵等试剂结合应用时,与不加试剂的处理相比,这种综合技术可提高防效50%~250%,延长保鲜期5~7 d。结论]低温与植酸等试剂结合应用可明显提高毛叶枣的健果率及延长保鲜期、保持果表色泽和果实硬度。

Preliminary Study on Storage and Fresh-keeping of Indian Jujube

Objective] The aim was to probe into how to extend the storage period of fresh Indian jujube fruits and reduce the occurrence degree of disease after picking under the premise of not influencing the quality of Indian jujube fruits.Method] The fresh Indian jujube fruits were treated with phytic acid,citric acid,20% validamycin,calcium chloride,50% carbendazim and special antistaling agent of fresh jujube to study the effects of preservation at room temperature and in the refrigeratory at 4 ℃(except for antistaling agent of fresh jujube storage).Result] When the storage period was 10 d at room temperature,the pericarp shrinked,the sarcocarp softened and part fruits had been rotten.After storage at 4 ℃ for 10 d,the good fruit ratio of Indian jujube reached 100% and remained to be 70% after storage for 15 d.When the low temperature of 4 ℃ was applied together with reagents of 2% calcium chloride,0.2% phytic acid + trace citric acid,0.5% phytic acid + 0.2 g/L validamycin and 0.25 g/L carbendazim,compared with the treatment adding no reagent,this synthesized technology could increase control effect by 50%～250% and extend fresh-keeping period for 5～7 d.Conclusion] The combined application of low temperature and reagents such as phytic acid could enhance the good fruit ratio of Indian jujube and extend fresh-keeping period obviously and keep the surface color and rigidity of fruit.