| LingWu long jujube is very local characteristics fine fresh jujube varieties of the Ningxia Hui Autonomous Region.The quality of nine-mature and ten-mature jujube is the best.It's prone to dehydrationsoftening and alcoholization for storage at room temperature.Commonly known as "3 days listless,5 days soft,7 days are no taste".Huge post-harvest loss has become the bottleneck of Lingwu jujube industry.With the cultivation area and production continues to increase,the production efficiency decreased year by year,the phenomenon of fruit is more serious.Research and development of new and practical simple cold chain preservation technology and precision preservation technology system,as the industry development needs to be solved.With different maturity LingWu long jujube as a test material,the effects of temperature,preservative and temperature fluctuation on its storage resistance were studied in this paper,and clear the quality changes and aging lows of LingWu long jujube.Meanwhile,by simulating the shape and thickness of the cold storage box and screening different materials,we finally determined the transport effect of simple cold chain logistics transport.Through the experiment,the conclusion as follow:The results showed that the harvesting time could significantly affect the storage time of LingWu long jujube.Among them,the storage quality of eight mature jujube fruits was the best:the sound fruit rate was 86.21%,the content of TSS was 18.35%,the content of ascorbic acid 269.45 mg/100g,and the best flavor.10 jujube jujube storage 60 days after the fruit rate is only 60.60%,seriously affect the quality of jujube fruit.By studying the correlation between Lingwu jujube quality and optimum storage temperature,we can choose the optimum storage temperature for different quality of jujube fruits in different regions and climates.The picking jujube's ice freezing point temperature was-2.5?,and the recommended storage temperature is-0.5?,higher than the temperatu-re of jujube freezing point 2 ?.Choose the different dosage forms of preservatives and different treatment methods to determine the quality of Lingwu jujube during storage changes,so as to clear the best way to save fresh.The results showed that 1-MCP,thiabendazole and fruit wax coating had a positive effect on the storage of LingWu long jujube,and the effect of the three can be superimposed,indicating that the mechanism of their interaction with each other is different.After 60 days of storage,the weight loss rate of jujube fruit was 5.17%,TSS was 20.5%,ascorbic acid was 291.63 mg/100g,and the decay rate decreased from 62.4%to 8.86%,which greatly improved the storage effect of jujube fruit,and achieve the purpose of low residue.At the same temperature,with different fluctuation range,the smaller of the fluctuation,the smaller of the change range of TSS,TA,ascorbic acid and malondialdehyde.The seleted different temperature fluctuation ranges were ± 0.1 ?,±0.5? and ± 1.0 ?.Under the conditions of 0± 0.1 ?,the volatile fruit flavor of LingWu long jujube was the richest,there are 30 species;at this time the malondialdehyde was smallest,0.12 ?mol/g.The results show that the temperature fluctuation has a certain influence on the storage quality of LingWu long jujube,and the greater the temperature fluctuation,the greater the membrane damage of jujube fruit.This shows that we in the actual storage process need to strictly control the storage temperature,to avoid unnecessary damage,so as to extend the storage time of jujube as much as possible.Aiming at the problem that the simple cold chain lacks the refrigeration equipment,the research on the cold box logistics storage box of LingWu long jujube is carried out by using the related equipment and materials.The relationship between the shape and thickness of the cold storage tank,the amount of the selected cold storage material and the amount of coolant added. |
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