Winter jujube preservation and storage method

Abstract

The invention relates to a winter jujube preservation and storage method, which comprises the following steps of: (1) spraying sodium percarbonate to fresh fruits ten days before picking; (2) picking fresh fruits with 2 / 3 maturity after ten days, immediately packing the picked fresh fruits into polyethylene film plastic bags for heat sealing; and (3) putting sealed sealing bags into environment of which the temperature is about 0 DEG C and the relative air humidity is 50 to 65 percent for storage. By the winter jujube preservation and storage method, pathogenic bacteria carried in a fresh fruit period can be effectively killed to prevent the pathogenic bacteria from infecting the fruits in the future; meanwhile, the metabolic activity of winter jujube can be reduced to the lowest point and a crispy state is kept for a long period. The winter jujube preservation and storage method is easy and feasible and has low storage cost.

Description

Technical field [0001] The invention relates to a fresh-keeping storage method for winter jujube. Background technique [0002] The skin of winter jujube is thin and brittle, rich in nutrients, and is prone to rot during storage. This decay is basically caused by two conditions: one is external decay caused by mechanical injury, which mainly occurs in wounds such as epidermis and stalks. Under normal storage conditions, the onset time is about 2 months after storage. The rot caused by mechanical injury infection can be controlled by reducing the appearance of wounds during harvesting and transportation, and it can also be resolved by post-harvest surface disinfection measures. Another situation is caused by latent infection of pathogenic bacteria. The pathogen infects the fruit in the field (the main infection period is the flowering and young fruit period), and then has been lurking in the fruit. The latent infecting pathogen is hidden in the pulp tissue of the winter jujube. ...