A Study On Physiology Property In Jujuba (Ziziphus Jujuba Mill.) During Postharvest And Storage

Fresh jujuba fruit are not easy to storage and kept only for a few days in the post-harvest. With softening and browning, the nutrition is degenerated and the fresh quality is destroying. As far, it is difficult to keep-fresh for jujuba fruit, which affects the production of fresh jujuba. In this paper, dongzao was mainly used to study, with the subsidiary sample of zanhuangdazao.The physiological property of dongzao in post-harvest and storage was studied in kinds of aspects. The result is mainly as follows:1 The study on the respiration of the dongzao and zanhuangdazao in the different ripe-seasons and temperatures showed that the respiration of the former was below that of later and the ethylene production peak of dongzao is similar to the respiration peak. Dongzao and zanhuangdazao belonged to non-climactic fruit.2 According to measuring the loss of fresh weight of dongzao fruit at 0癈 and the nature condition of room, Dongzao belonged to type B fruit, the evaporation of which decreased with the temperature dropping.3 The freezing point of Dongzao and zanhuangdazao was -6癈and -2.5癈.4 The nutrition and enzyme of different ripe, including of white-ripe, new-red, half-red, and full-red was measured. The result showed that new-red fruit had possessed of higher nutritional quality, so the new-red stage can be acted as marketable ripe. The PPO activity had the tendency to decrease with ripening, which showed that it was benefit to lower the level of fruit browning to harvest lately at the right moment.5 In the nature condition of room for 9 days, the contents of titratable acid tended to decrease, then increase, however the activity of PPO had the opposite tendency. At 0癈 for 40 days, the contents of total sugar and reducing sugar increased too; the contents of Vc and titratable acid presented decreasing tendency; the activity49changes of ascobic acid oxidase and PRO were consistent to those in the nature condition of room.6 The results by measuring the loss weight of fruit and nutrition indices in 0癈 and the nature condition of room showed that half-red and full-red fruit had longer life than new-red fruit, however new-red and half-red fruit had longer life than full-red fruit.7 During the storage the physiological indices of different treatment of Dongzao and zanhuagdazao were measured. With the ratio of decayed fruit increasing , the contents of Vc, titratable acid and total sugar decreased , however the activity of ascobic acid oxidase, PPO and the contents of MDA and alcohol took the opposite tendency.8 Among the different treatments in Dongzao, the order of decayed fruit ratio from the low to the high is the kept-fresh reagent, 4-pore, 8-pore, 2-pore with fruit bearing shoot, 2-pore, 2-pore with leaves and control group, however in zanhuangdazao, the order is the kept-fresh reagent, 2-pore with fruit-bearing shoot, 8-pore, 2-pore, 4-pore, 2-pore with leaves and control group. In these treatments, the ratio of decayed fruit in the treatment of 2-pore with leaves was not different from the others, and the effect of storage was better. Furthermore, the fruits treated by 2-pore with leaves had the better marketable appearance. It is supposed to sell fruits with leaves or store away them for a short time.