Abscisic Acid On The Fresh Dates Of Storage Quality Changes

The rules of variance in ABA and the mechanisms of ABA acting on thequality of the jujube during storage were discussed in this paper.0n the base of the studies on the relationship between the change ofABA's content and the quality of jujube as well as the action of relativetreatments on the quality of jujube, the results read as follows: During120 days' storage of fresh jujube, the content of reducing sugars (R. S. )changes from low to high whi1e the change scope of the content of R. S.is positively correlated to the peak value of ABA. The rate of loss, thecontent of alcohol and soluble pectin as well as the ratio of sugar toacid tend to increase during storage, which are positively correlated tothe content of ABA respectively. The rate of fresh fruit, the toleranceof pressure, the content of tota1 acids, total pectin, protopectin, thecontent of Vc and the index of fresh degree tend to decline during storagewhi1e they are negatively correlated to the content of ABA.Compared with CK, the treatments of TIBA and lesser galangal soakedsare the best for keeping the quality of fresh jujube. The treatments ofGA. IAA. NAA. 6-BA and CaCl₂ are the better for keeping jujube fresh. Thetreatments of KMn0₄ and Ca(0H)₂ affect slightly. The treatments of CEPAand exdogenous ABA can decline the quality of fresh jujube during storage,especially exdogenous ABA.