中国果菜Issue(12)：1-5,5.
大平顶枣采后酒化软化调控机制研究
Research on the Regulation Mechanism of Softening and Fermentation of"Dapingding"Jujube
摘要
Abstract
The problem of softening and fermentation is the bottleneck in the long term storage and fresh-keeping technology for the jujube. In the experiment, the optimum parameters for fresh-keeping, such as maturity, temperature, physiological regulator and gas, were studied by using "Dapingding" jujube as the materials. The results suggested that for the 60 days of storage, the best maturity of "Dapingding" jujube was 80% mature, the suitable storage temperature was 0℃, the suitable physiological regulators was 1-methylcyclopropene (1-MCP) and the optimal gas concentrations was 5%O2+1%CO2. In this conditions, the percentage of healthy fruits is the highest and it is significantly higher than 84%. Meanwhile, the ethanol content is the lowest and it is all lower than 0.068%.关键词
大平顶枣/保鲜/酒化/乙醇含量Key words
"Dapingding"jujube/fresh-keeping/fermentation/ethanol content分类
农业科技引用本文复制引用
董燕彪,李喜宏,庞玲玲,陈兰..大平顶枣采后酒化软化调控机制研究[J].中国果菜,2015,(12):1-5,5.基金项目
国家“十二五”“863”计划项目 （）
