| Zizphus jujuba Mill cv.LingWu changzao is a variety of fresh red dates in Ningxia.It is also a national geographical indication product.However,the Lingwu changzao fresh fruit has a short shelf life and is difficult to store and keep fresh under normal temperature conditions.It has become a difficult point for the development of Ningxia Lingwu changzao to the whole country.In this paper,Lingwu changzao was used as research object,and low temperature(0±0.5?,static storage temperature;5±0.5?,logistics storage temperature)was combined with low-voltage electrostatic field to study its post-harvest storage and preservation technology.By measuring the surface color and physical and chemical indicators of Lingwu changzao fruits under two low temperature conditions,the quality changes of Lingwu changzao fruits during storage were analyzed,and the optimal surface fruit maturity was determined.The two storage temperatures were combined with low pressure.The electrostatic field treatment studied the preservation effect of Lingwu changzao,and provided a new technical approach and theoretical basis for the storage and preservation of Lingwu changzao in production practice.The research results are as follows:1.The results showed that 0±0.5? static storage and 5±0.5? logistics storage conditions,compared with full red and two-thirds red Lingwu changzao,half red changzao has the highest sensory evaluation,and its hardness,total acid,VC and superoxide dismutase are significantly better than the other two groups.The static storage period of 0±0.5? is 62-65 d,5 ± 0.5 ?logistics storage period is 30 d.Therefore,under two low-temperature storage conditions,half red Lingwu changzao is determined as the optimal surface maturity for storage and transportation.2.Compared with the control,the low-voltage electrostatic field treatment effectively delayed the reddening of the fruit,the decrease of hardness,the total acid digestion and the oxidative decomposition of Vc,which effectively inhibited the consumption of pectin content in Lingwu changzao during storage.The conversion of starch content,the shelf life of Lingwu changzao was extended to 68-70 d.It shows that under the storage condition of 0=0.5?,the low-voltage electrostatic field treatment can significantly improve the storage quality of Lingwu changzao,and the best preservation effect is 200 mv.3.The results showed that compared with the control,the low-voltage electrostatic field treatment with electric field strength of 100 mv and 200 mv was not significantly different from the control(P>0.05),while the electric field strength of 300 mv was effectively delayed by the low-voltage electrostatic field treatment.The post-ripening of jujube inhibited the decline of polygalacturonase(PG)and cellulase(Cx)during the storage period,and the shelf life of Lingwu changzao was extended to 35-38 d.It shows that 5±0.5? as storage and transportation temperature,combined with 300 mv low-voltage electrostatic field treatment can significantly improve the storage quality of Lingwu changzao.Therefore,the static storage temperature of 0±0.5? and the storage temperature of 510.5?have no significant effect on the surface maturity of Lingwu changzao,and the storage capacity of HR Lingwu changzao is the best.Under the two low-temperature storage conditions,the optimum LVEF intensity for Lingwu changzao storage is different,and its preservation effect is also very different.Therefore,the long maturity with surface maturity of half red(HR)is used as the test material.The static storage temperature of 0±0.5? combined with the low-voltage electrostatic field of 200 mv is suitable for the static preservation of Lingwu changzao;Half red changzao is a test material,and the storage temperature of 5±0.5? combined with the low-voltage electrostatic field of 300 mv is suitable for the cold chain transportation of Lingwu changzao,which lays a foundation for the subsequent study of Lingwu changzao storage and transportation basis. |
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