First, the storage characteristics of jujube fruit 1, variety and tolerance: the preservation of Tibetan jujube because of different varieties of different varieties, the general maturity of the earlier species intolerant storage, large fruit varieties intolerant storage, dry fresh The dual-use varieties are more resistant to storage than the single fresh food species, and the anti-crack fruit varieties are more resistant to storage. According to experiments, Xifengshan jujube and Xifengshan jujube in Hebei and Beijing are resistant to storage at a relative humidity of about 90% at a temperature of 0°C. After 45 days of storage in a small package, the good fruit rate is as high as 79.4%-98.7%; The next varieties are the North CheZhou jujube, the Changxindian crisp jujube and the gold silk jujube, etc. After 4-5 days of storage, the good fruit rate is 60.6%-70.8%; the Po date and the spot date are most resistant to storage, after 45 days There is not much left. Among the jujube varieties in Shanxi, Linqun group dates and Chinese wolfberry dates, Chinese wolfberry dates, and Taigu gourd dates are the best, followed by Xiangzao, Penzi date, Tuntunzao, Langzao, Junzao, etc. difference. 2. Environmental conditions of storage: According to the test, the freezing point of jujube fruit is mostly between -4.8 and -5.9°C, and -1 to -2°C is better when refrigerated, and 0°C is appropriate during the atmosphere. The jujube fruit is very easy to lose water, and the vapor pressure difference between it and its surroundings should be minimized during storage. That is, the relative humidity in storage should be high, generally kept at 90%-95%. Second, the storage of fresh jujube before processing 1, maturity and harvest: harvest maturity is a major factor affecting the storage of jujube fruit. Jujube fruit maturation can be divided into two stages. One is the brittleness period, that is, the fruit surface is changed from green to white and the stage before coloring; the other is the mature stage, that is, the skin turns red and the fruit surface begins to shrink. In the mature stage, it can be divided into three cases: initial red (coloring below 25%), semi-red (coloring around 50%), and full red (coloring 100%). Jujube fruit has low maturity and good resistance to hiding. Tests have shown that the jujube fruit used for storage should be selected from the early red fruits, or harvested between the early red and the semi-red in the late stage of crisp ripening, and generally used for the dried dates of the jujube harvested during the late ripening period. 2. Pre-harvest measures: In order to improve the storability of fresh jujube, spray the canopy and jujube fruit with 0.2% calcium chloride solution, or spray 150 times the high-fat film, 1000 times thiophanate or percarbonate 15 days before the harvest. Sodium can prevent fungal infections. 3, packaging: fresh jujube storage, in ensuring low temperature conditions, it should also maintain humidity. The use of perforated plastic bags not only maintains proper air permeability, prevents the accumulation of ethanol, but also improves the humidity of the storage environment and preserves the fresh state of jujube fruit. Generally use a PVC film bag with a thickness of 0.06 mm. Draw 8 holes on both sides of the 1522 cm bag. After a few days of storage, replace the bag with 32 holes to prevent anaerobic respiration from causing rot. Three, fresh jujube storage and preservation 1, sand reservoir: selection of storage species, harvested in the early red to semi-red, select the non-injury fruit, choose a cool damp place, the bottom shop 3 cm thick wet sand, put a layer Fresh dates (thickness of a jujube), then spread a layer of sand, then put the second layer of jujube, then sand, put the third layer of jujube, so piled to 30 cm high. To prevent the sand from drying, the surface can be sprayed with fresh water to supplement the humidity. This method can be stored for more than one month, jujube fresh and crisp, less nutrient loss. 2. Refrigeration: Use 25%-50% colored jujube, place it in a plastic bag with a capacity of 1kg, and play 3-4 holes with diameter 3-4mm on both sides of the bag. The selected fruit was soaked in 2% calcium chloride solution for 30 minutes, pre-cooled at 7-8°C for 1-2 days, and then transferred to a cold storage at 01°C and stored under relative humidity of 60%. The relative humidity inside the bag is kept above 90%. Check once after 3-5 days and check once every 7-10 days.
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