The Importance of Fresh Jujube Storage Jujube is rich in nutrients, delicious and VC-rich, has a high nutritional and medicinal value, and is favored by consumers. However, fresh jujube is not easy to keep fresh. At room temperature, it loses about 5% of water in 24 hours, and loses its original fresh state. Once fresh jujube is lost, the food value is greatly reduced and VC is destroyed. Take Shanxi Mingzao as an example, fresh dates of jujube date contain VC499.7mg/100g, dried dates 10.93mg/100g, which is only 2.19% of fresh date content, 7.13mg of drinking date, only 1.43% of fresh date. Jujube dates contain VC474mg, dry dates 23.6mg, more than 95% loss; wine dates 7mg, more than 98% loss. Jujube fresh dates contain VC432mg, dry dates 16mg, more than 96% loss; wine dates 6.81mg, more than 98% loss. The jujube trees cultivated in the past are mainly dried and dried varieties, and fresh foods are mostly planted in sporadic production. The yield is very small. Even good varieties cannot be well developed. With the development of the market economy and the improvement of the people’s living standards, the demand for fresh dates has been constantly rising. Since the mid-1980s, fresh jujube has gradually gained attention, and Linyi Lizao, Lubei Dongzao and other fresh food varieties have In the larger development, Miaoshang Township, Linyi County, Shanxi Province, has 6466.67 km of arable land. At present, it has developed 3,000 hectares of fresh varieties with Linzi Lizao and Lubei Dongzao as the main varieties, and has annual output of more than 30 million kg of fresh dates. According to relevant data, in 2001, the cultivated area of ​​winter jujube in the country was more than 35,000 km, the output was 3 million kg, and the output value was nearly 100 million yuan. The jujube is the best cultivated plant in recent years with the best cultivation efficiency, the fastest growing rate, the highest growth rate, the fastest growing rate, and the highest number of fresh varieties. It is expected that the development heat will not decrease in the following period. Therefore, it must be Do a good job of fresh jujube storage, through storage and preservation, adjust the market supply date of fresh jujube, improve the economic benefits of jujube, while prolonging the processing period of candied dates, increase the processing capacity of candied dates, improve the economic benefits of jujube. The cultivation area of ​​fresh foods has been expanded, and the output has increased significantly. If storage is not kept up, it will cause unimaginable consequences for production. Storage technology measures In the early 1980s, the Fruit Research Institute of Shanxi Academy of Agricultural Sciences coordinated with the Department of Horticulture of Shanxi Agricultural University to carry out research on storage of fresh jujube, followed by Shanxi Agricultural College, China Agricultural University, Shanxi Fruit Institute, Shanxi Forestry Institute, and Shanxi Food. Institutes, Hebei Huanghua, Zhanhua, Shandong, Jiaocheng, Shandong, and other research, teaching and enterprises, institutions, respectively, the cold storage bags, air-conditioned storage, vacuum storage, frozen storage and other research, and made some progress. The research results show that the storage of fresh jujube is affected by many factors. Variety selection of fresh jujube storage performance, varieties vary widely. Fresh dates should be selected for good quality, mature, late, resistant to storage, adapt to the local ecological conditions of fresh varieties. The fruit tree research institute of Shanxi Academy of Agricultural Sciences cooperated with the Department of Horticulture of Shanxi Agricultural University. In 1983, the variety tolerance test showed that there were more than 30 varieties collected in the same date garden, including three varieties of Chinese wolfberry, Chinese wolfberry, and Chinese wolfberry. The varieties had the best resistance to Tibet, such as Taigu Hulu dates, Tuntun dates (Lingbao round dates), phase dates and other varieties, Langzao, Junzao and other varieties were the worst. The red dates picked in the red period were stored in cold storage at 0°C and 1°C for 23 days, and the rate of crisp fruit was 100%. At 48 days, the crispy fruit rate was 96%, while the long date was only 2.2%; At 90 days, the rate of crisp fruit was still 71.2%. In 1985, the storage experiment of the Fruit Research Institute of the Shanxi Academy of Agricultural Sciences showed that the 21 varieties tested were collected from the national jujube germplasm nursery, and were stored in cold storage at 0°C and 1°C for 90 days. The jujube has the best storage performance, with a crisp rate of 90.84%, a soft fruit rate of 3.17%, and a rot fruit rate of 5.98%. Followed by Hong Zhao October red, crisp rate of 80.37%, 64.58% of winter jujube, jujube jujube 58.09, Taigu hyacinth jujube 50.60%, jujube jujube 40.73%, jujube 37.20, Dagulong jujube 25.58%. Among the 13 varieties that were picked during the red period, the crisp fruit rate of Luliang jujube was 49.32%, sharp jujube 43.87%, ash jujube 27.59%, Jin jujube 16.22%, tricyclic red 5.71%, Lang jujube 3.85%, sugar jujube and pot bottle Jujube is 0%. Qu Zezhou et al. reported that of the 19 storage test varieties, Xifengshan jujube was most resistant to storage, and it was packed in 0.15mm non-toxic perforated polyethylene plastic bags and stored in cold storage at 0°C for 45 days. The good fruit rate reached 79.4%. 98.7%, there are still a few good results when stored until 100 days. Timely harvest of jujube fruit maturity is one of the important factors affecting the storage and preservation of fresh jujube. Many studies have shown that jujube ripeness is negatively correlated with storage performance. The lower the maturity, the more resistant it is to storage, and its tolerance to descent with jujube fruit ripening, white ripe fruit is better than the early red fruit, and early red fruit is better than half red fruit. , The full red jujube fruit significantly reduced the Tibetan resistance. In 1985, the storage performance of fruit trees of the Shanxi Academy of Agricultural Sciences showed that the jujube of different maturity, collected on the same tree, was stored at 0°C and 1°C for 90 days in cold storage, and the good fruit rate of semi-red fruits was as high as 90% or more. The good fruit rate of red fruit is only 43.87%, and the difference is very obvious. Jujube fruit storage and preservation, most varieties should be colored about 50% of jujube fruit in the half-red harvest is appropriate, early harvest, poor quality, late harvest, such as Lubei Dongzao, white mature sugar has been More than 20%, the mouthfeel is already very good, but it can be harvested earlier. Storage conditions Temperature and temperature are the most important factors affecting the storage effect of fresh jujube. Within a certain range, the lower the temperature, the better the storage effect, but can not be lower than the freezing point, otherwise it is prone to frost damage. According to related studies, the freezing point of jujube fruit of different varieties and maturity is different. According to the determination, the freezing point of semi-red jujube lang jujube is -2.4 to 3.8°C, and some varieties such as Linyi jujube have long-term conditions of 0°C to -2°C. Storage, the surface of jujube fruit is prone to cold damage symptoms. During storage, attention should be paid to the observation of temperature, and the storage temperature of fresh jujube of most varieties is controlled between -0.5°C and 1°C, making the respiration of jujube fruit very weak. Moisture fresh dates is a kind of fruit that is easy to lose water. According to the experiment, jujube fruit harvested in a single storey at room temperature under normal temperature for 24 hours loses more than 5% water. The taste is not fresh. According to tests, the water loss rates of Langzao, apple, and hawthorn stored for 14 days at 6 to 10°C and relative humidity of 70% to 80% were 22.2%, 1.2%, and 11.2%, respectively. It can be seen that the temperature has a great influence on the storage of fresh jujube. The study shows that fresh jujube storage, relative humidity should be controlled between 90% to 95%, with 0.03 ~ 0.06mm non-toxic polyethylene perforated plastic bag packaging has a good moisturizing effect. Different gas components react differently to gas components. Many studies have shown that fresh dates are more sensitive to CO2, and CO2 above 2% accelerates softening and browning within the fruit. Most of the fresh varieties of jujube stored suitable gas composition of O23% ~ 5%, CO2 less than 2%. Storage method After the jujubes are harvested, they are put into a special fruit box, and the transportation process must be handled with care, gently and gently, to avoid bump damage. Pre-storage dates should be selected, sorted, washed, disinfected, and pre-cooled. The above procedure is completed within 1 day. The fruit is then loaded into a 0.01 to 0.02 mm non-toxic polyethylene or polyvinyl chloride plastic film bag with a capacity of 5 kg or less per bag. Tighten the bag mouth, and hit two small holes of 1cm in diameter on both sides of the bag to facilitate ventilation and remove harmful gases. Place it on a multi-layer storage rack and check during storage. The jujube fruit can also be put into a special storage box lined with non-toxic polyethylene or polyvinyl chloride film lined with 0.02-0.03mm, and the film bag mouth is not blocked and the stacking is stored. In recent years, the storage bag of fresh jujube prepared by the Shanxi Academy of Agricultural Sciences for storage and preservation has been able to promptly remove harmful gases from the bag and does not require punching. Each bag has a capacity of about 10 kg. For the above storage methods, the warehouse should be sterilized before entering the warehouse, and the temperature of the warehouse should be adjusted to the appropriate temperature. According to China's current operating system, storage areas, it is recommended to use the Shandong orchard research institute to develop and popularize the 5 to 10 or 20t automatic hang-up refrigerators, or FACA flexible air-conditioning, more economical and practical, build a 5t small storage capacity, invest about 20,000 yuan ; Capacity 10t library, investment of about 30,000 yuan; capacity of 20t library, investment of 40,000 yuan, the average farmer can afford, business is good, storage can be recovered in two years to build the cost of the library and even some balance. Gradually transition to a small-scale air-conditioning library on the basis of a small cold store. The small cold storage is flexible and mobile. It is convenient for storage and storage. If the storage capacity is large, small-scale cold storage groups or small-scale air-conditioning storage groups can also be constructed. Prevention of Storage Diseases Before harvesting, the 0.2% calcium chloride deep liquid and 0.2%-0.3% potassium dihydrogen phosphate are sprayed on the trees during the fruit growth period, which can improve the tolerance of the jujube fruit and reduce the incidence of physiological diseases. After harvesting, treating the jujube with a bactericide such as TB2 can effectively kill germs and pathogenic microorganisms on the surface of jujube fruit, reduce the incidence of fungal diseases, and improve the storage quality of jujube fruit.
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