Effect Of Film Packing And Cool Storage On Physiological Metabolism And Preservation Of Chinese Dongzao Jujube

In this paper,Dongzao jujube were respectively stored in different temperature with 0.05mm PE film packing.The effect of PE film packing and cold storage on respiration , the ethylene production correlated with senescence (SOD,POD and CAT ) and the qualities such as VC,TSS contents,chlorophyll,weight loss,firmness and starch contents were studied.The function mechanism of different film packings and temperatures on Dongzao decaying were discussed,which provided theoretical bases and technical references for film packing and cold storage to fruits storage. The results as follow:(1) 0±0.5℃is the best temperature for Dongzao jujube during cool storage .(2)0.05mm PE film packing is better for Dongzao jujube during cool storage .(3)Dongzao jujube was non-climacteric fruit,which has no typical respiration peak and ethylene peck.Film packing and cold storage could inhibit the increasing of respiratory rate and ethylene production of fruit.(4)The treatment with 0.05mm PE film packing at 0℃has remarkable effects on fruit firmnesss and weight loss,Which retard the discreasing of firmnesss and the increasing of weight loss corresponded with CK.(5)Dongzao jujube stored at suitable situation could keep the enzyme activity of SOD,POD and CAT better,inhibit the increasing of MDA content and relative membrane permeability,so the ripening and decaying of Dongzao jujube were retarded.(6)Suitable film packing and cold storage made for keeping the qualities to some extent.It prolonged the variation process in VC,chlorophyll,TSS starch contents and colour changes of Dongzao jujube.