| Jin jujube is the speciality of Ning County, it has been cultivated for over 3000years. Ning County is located in the Loess Plateau of Yellow River Basin, thanking to the site conditions which are richly endowed by nature. The quality of Jin jujube is excellent, it was served as ancient imperial tribute, and favorable, In recent years, the jujube cultivated areas have rapidly expanded in Ning County, production has increased year by year, now it has 120 thousands Chinese acre jujube cultivated area in Ning County territory, annual yield of fresh jujube is 24 million kilograms. The high economic value of Jin jujube has brought a broad prospect for the local agricultural economic development.The sale price of fresh Jin jujube in the production season is 5.0-6.0 yuan/kg, if stored 100 days and transported to Beijing, Shanghai, Guangzhou and other big cities during the eve of Spring Festival, its sale price will be up to 15~20 yuan/kg, excluding the acquisition, storage and transportation of raw materials cost which is 6.0 yuan/kg, the net profit is 10~15 yuan/kg. So storage and fresh-keeping of Ning County Jin jujube has become a bottleneck and throat in Ning County jujube industrial development. Doing research on fresh-keeping techniques of Jin jujube has great significance on adding value and generating exchange, promoting Ning County jujube industry, and improving ecological environment. And in fresh jujubes storage, in recent years, these places did detailed study on winter jujubes'fresh-keeping and obtained some achievements. The new development of storage and fresh-keeping technology impinges on the variety commercialization of fresh eating jujubes in China, however, at present, fresh jujubes anniversary supply is not still achieved and fresh jujubes can't meet the growing consumer market demand.This project aims to do a comprehensive research of Jin jujubes'fresh-keeping in Ning county on the basis of the predecessors'findings. The research contents mainly include: test research on harvest maturity; test research on fresh-keeping single factor; test research on the main factors of fresh-keeping orthogonal; test research on the shelf life of the Ning county jujubes; and research on feasibility of demonstration and promotion of jujubes. In total, it includes these five aspects.Through the tests, the conclusion can be reached: The main technology parameter is the middle maturity (1/2 to 3/4 of red fruit surface) for a harvest maturity in the best time of drew evaporated in the morning or dusk. Using 7g/ m3 fresh-keeping liquid which contains 4.5%TBZ to fumigate for 3h, then making jujubes under cold condition, and dealing with jujubes by 50mg·m-3 Ozone for 0.5h, gas composition is 2 % CO2+7 % O2+91 % N2, storage temperature is -0.5+0.5℃, relative humidity is 90%~95%. Jin jujube of Ning county in such condition can be kept 135 days, its freshness index can reach to 60% above, and the rate of fruits in good condition is above 96%. Such combination wins vivid red fruit surface and good taste, and comes up to the national quality standard of fresh jujubes. If these jujubes are kept under room temperature (10~20℃), shelf-life is up to 4days; if under supermarket cold condition (6~10℃), they can stay fresh for 7 days.Synthesize market investigation and research, spreading the technology of controlled atmosphere storage and fresh-keeping has profound significance on improving jujubes'economic value, promoting the development of Ning county planting jujubes, and increasing foreign exchange earning, at the same time improving the ecological environment. Spreading item is certain to obtain the vigorous support of jujube peasants and local government, it has a big economic social benefit and a vast range of development prospect. |
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