Scientia Agricultura Sinica ›› 2006, Vol. 39 ›› Issue (11): 2379-2379 .doi: 10.3864/j.issn.0578-1752.at-2005-5530

• RESEARCH NOTES • Previous Articles     Next Articles

Effect of C.A. Storage on Physiological and Biochemical Change of Dong Jujube

  

  1. 天津科技大学食品工程与生物技术学院
  • Received:2005-05-30 Revised:1900-01-01 Online:2006-11-10 Published:2006-11-10

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Abstract: Abstract: Jing hai Dong jujube was studied by the mothed of C.A. storage 2％～3％O2，0％～0.5％CO2； 5％～6％O2，0％～0.5％CO2； 8％～9％O2，0％～0.5％CO2；under the term of －1.5±0.5℃ and RH 95％.Use the －1.5±0.5℃ and RH 95％ as the control.The results showed that the best C.A. storage condation is 5％～6％O2, 0％～0.5％CO2,－1.5±0.5℃ and RH 95％ during the period of 90 days, could keep vitamin C, reduce alcohol and acetaldehyde accumulation in the Dong jujube.

Key words: Dong jujube, C.A Storage, Physiology and Biochemistry, Storage

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