Study On Phase-Point Storage Of Dapingding Jujube Fruits And Processing Technology Of Jujube Nutrional Fruit Cake

Dapingding jujube is an excellent jujube varieties which has been spent several hundred years before breading out in Chaoyang, Jinzhou and other areas of Liaoniing province. Dapingding jujube industry has been quickly developed and benefited the local farmers in recent years. However, for its special physiological characteristics Dapingding jujube is prone to softening, fermentation, lossing Vc and other quality decline problems after harvest, which has seriously endangered the long-term development of Dapingding jujube industry. Therefore, it is urgent to clear the fresh-keeping technology of Dapingding jujube, as well as develop new healthy jujube processed products, so as to solve the above problems directly or indirectly.The study results of Dapingding Jujube phase-point CA Storage were as follows:(1) The storage life of Dapingding jujube fruits which picked timely could effectively be prolonged. The study results suggested that the storage qualities of eight mature fruits had been better than others until stored up to 60 days at low temperature.(2) Dapingding jujube fruits’s freezing point was-3.1℃. The better storage temperature was -2℃ and 0 ℃. However, there would be concave spots on the surface of the fruits stored at -2℃,so the suitable storage temperature was 0℃.(3) The results showed that physiological regulator could delay jujube fruits aging and prolong the storage period to some extent, and the fresh-keeping effects of the three physiological regulators in this study was:1-methylcyclopropene (1-MCP)>Calcium Chloride (CaCl2) >Gibberellin (GA3)(4) Appropriate gas ratio in the storage environment was benefit for keeping fruit qulaties, and this study eventually definited that the optimal gas concentrations for phase-point CA storage of Dapingding jujube fruits was:5 %O2,1 % CO2,94 % N2.The results of processing technology of jujube nutritional fruit cake were as follows:(1) Different softening ways and softening time would influence the contents of reducing sugar, total acid, and Vc in the jujube meat, according to which determined the softening process was with hot steam soften 20 min.(2) The basic formula of jujube nutritional fruit cake was jujube flesh paste 90 g, jujube peel powder 6 g, high maltose syrup 8 g, citric acid 0.9 g, and products prepared with this recipe had sweet and sour taste,and 86.1 sensory evaluation score.(3) Optimized by single factor and response surface experiments, the molding formula of Dapingding jujube nutritional fruit cake was:konjac glucomannan(KGM) 1.2 g,carrageenan 1.13 g, agar 0.87 g, and at this point the jujube cake had a 17.41 N·cm2 chewiness and 86.5 sensory evaluation score.(4) Lower drying temperature,time-consuming; higher drying temperature, poor product quality. The study on the drying condition of jujube nutritional cake indicated that drying the product 8 h with air dry oven at 60℃ could decrease water content to about 25%. And the texture and sensory evaluation of the jujube nutritional fruit cake were the best.