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Volume 18 Issue 3
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Article Navigation >  Forest Research  > 2005 >  18(3): 292-295

Citation:
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Physiological Changes of `Dongzao’ Jujube during the Controlled Atmosphere Storage

  • 1.

    Research Institute of Forest Resource Information Techniques, CAF, Beijing100091, China

  • 2.

    College of Food Science, China Agricultural University, Beijing 100094, China

  • Received Date: 2005-01-21
  • The changes in physiological characteristics of fresh jujube (Zizyphus jujuba Mill.cv. ‘Dongzao’） stored in controlled atmosphere(CA） and in bored film package(CK） were investigated. The results showed that the total phenols content of jujube stored in CA (O2 12%NFA4815%, and no CO2） was much more than that of the CK. There was a significant negative correlation between the total phenols content and membrane permeability in fruits (rCA=-0.99). CA treatment showed a better benefit of inhibiting the activities of the polyphenol oxidase (PPO） and peroxidase (POD）, delaying the peak time of the PPO compared to CK. Meanwhile, the results showed that the membrane permeability of jujube was kept in a integrate state by CA, and the increase of alcohol content was also slowed down by CA. The browning and ferment of jujube could be inhibited by CA. And the jujube life was prolonged.
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  • 1. 

    沈阳化工大学材料科学与工程学院 沈阳 110142

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Physiological Changes of `Dongzao’ Jujube during the Controlled Atmosphere Storage

  • 1. Research Institute of Forest Resource Information Techniques, CAF, Beijing100091, China
  • 2. College of Food Science, China Agricultural University, Beijing 100094, China
  • Received Date: 2005-01-21

Abstract: The changes in physiological characteristics of fresh jujube (Zizyphus jujuba Mill.cv. ‘Dongzao’） stored in controlled atmosphere(CA） and in bored film package(CK） were investigated. The results showed that the total phenols content of jujube stored in CA (O2 12%NFA4815%, and no CO2） was much more than that of the CK. There was a significant negative correlation between the total phenols content and membrane permeability in fruits (rCA=-0.99). CA treatment showed a better benefit of inhibiting the activities of the polyphenol oxidase (PPO） and peroxidase (POD）, delaying the peak time of the PPO compared to CK. Meanwhile, the results showed that the membrane permeability of jujube was kept in a integrate state by CA, and the increase of alcohol content was also slowed down by CA. The browning and ferment of jujube could be inhibited by CA. And the jujube life was prolonged.

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