Study On Storage Characteristics And Changes In Post-harvest Physiology Of Dongzao Jujube In Different Producing Areas

Dongzao jujube, with thin hull and sweet crisp flesh, is affluent in nutrition. It's edible and commercial value are very high. Dongzao jujube can be used for fresh. With people to worth the nourishment value in fresh jujube, it's consumption increases gradually, and the market foreground is vast. But after harvest, Dongzao jujube is inclined to lose water and crimpled, with softening, rotting and Vitamin C losing, the nutrition and the high quality can not maintain for long time in room temperature.At present, lot's of studies in fresh-keeping for Dongzao jujube are focused on reasons which affect the quality after harvested, but much less before harvest. In this paper, changes in quality and physiology were studied of fresh Dongzao jujube in different producing area. The main research results are as follows:1.The content of Nitrogen in Gaocheng and Huanghua was hingher than in zhanhua, content of Phosphor in Gaocheng, Huanghua was the same as in Zhanhua. The content of Nitrogen, Phosphor, Kalium in different producing area was not maladjustment in Zhanhua.2.The weather in Gaocheng, Huanghua and Zhanhua could satisfy all requests during Dongzao jujube growth. But there were some differences, the temperature in Huanghua and Zhanhua was higher than in Gaocheng and difference in tempreature of day and night was large when Dongzao jujube was going to mature, so the quality was good. In this period the temperature decreased and heavy fog appeared in Gaocheng. It influenced sugar content.3.The study on the respiration of Dongzao jujube from different producing area in different temperatures showed that the respiration peak were not found during storage after harvested. They all belonged to non-climacteric fruit. And the respiration of Dongzao jujube from Gaocheng was highest.4.Dongzao jujube storaged in room temperature from different producing areas lost weight quickly, the order was Gaocheng＞Zhuanhua＞Hanghua, 0℃temperature could depress weight-loss in evidence.5.With the storage time, the firmness of Dongzao jujube from different producing areas reduce gradually, the order of reducer rate isGaocheng＞Zhanhua＞Huanghua.6.During storage, Vc and titratable acid content decreaseed constantly, reducing sugar content increases gradually, total sugar content increasesed rapidly in the earlier stage and slowly in the later time, ethanol and MDA content rosed slowly in the earlier stage and rose rapidly in the later time. The activity of PG enzyme decreased constantly and the activity of amylase changed regularity.7.The Dongzao jujube freezing points were not same, and Gaocheng Dongzao jujube fruit's freezing point was-3.5℃, Huanghua's was -4.2℃and Zhanhua's was -3.9℃. Depanding on the freezing point we could choose the suitable storage temperauter, and changed temperauter during storage.