Technology Of Controlled Phase-point Storage And Modified Atmosphere Packaging For The Preservation Of Lingwu Long Jujube

Lingwu Long jujube is colored favorable fresh-eat which has been quickly developed and benefited the farmers in Ningxia province during the past few years. However, it was easily putrefied after harvest for the changes of bio-physiological character and the environment, resulting in limition of the industry. Though the fresh-keeping technology has been further studied, the study about technology of controlled phase-point storage and modified atmosphere packaging was rarely done.Lingwu Long jujube tended to be alcoholic softening, moldy and decaying during storage, so it is essential to solve these problems. Lingwu long jujube used throughout this work was obtained from Ningxia, the optimum temperature, initial concentration ratio of oxygen, carbon dioxide and nitrogen, and the optimal preservative were investigated. In addition, we optimized the combination of conditions of hurdle factors such as temperature, gas concentration, preservatives to search the best way for the preservation of Lingwu long jujube. The experiment conclusions were draw as the following. 1 Under the same conditions of modified atmosphere packaging, the storage period of Lingwu long jujube can be extended when storage temperature is low. In production practice, considering the economic benefits and the remaining quality of Lingwu long jujube, it is recommended to use the storage temperature:0℃. 2 According to the changes of nutrition indicators to determine the best the gas initial concentration ratio of Lingwu long jujube:5% O2,1% CO2,94% N2. The gas equilibrium concentration of Lingwu long jujube in modified atmosphere:O24.2%～5%, CO2 6.0%～7.0%. Modified atmosphere packaging technology can effectively maintain Lingwu long jujube quality and extend the shelf-life. 3 According to the inhibitory effect of the culture dish, four kinds of antibacterial agents have some inhibitory effect. Considering the inhibitory effect,4% KDZ has the best inhibitory effect which can significantly inhibit Lingwu long jujube rotting. 4 Low temperature, KDZ both have a significant impact on the bactericidal effect, of which the low temperature is more important, and the controlled atmosphere has a certain degree of impact. The suitable hurdle technology of Lingwu long jujube storage and preservation: after precooling and with 1-MCP,4% KDZ soaking treatment, then drying, storage in atmosphere environment with the 5% O2,1% CO2,94% N2, and 0℃. The use of the hurdle technology can effectively extend the storage period of long jujube to not less than 99 days.