1. Refrigeration method Before storage, pre-cool and sterilize the jujube. Before pre-cooling, reduce the storage temperature to -2 degrees, keep the temperature in the storage at 0 degrees during pre-cooling, and use TBZ aerosol (3-6g/m2) to fumigate and sterilize at the same time. After disinfection, the jujube fruits are pre-cooled and packed in the warehouse, and lined with 0.03-0.05mm perforated polyethylene film bags. After the jujube is put into the warehouse, it should be cooled quickly, and the storage temperature should be 0 degrees, and the warehouse temperature should be -1 degrees. Temperature is the most important environmental factor affecting the storage life of fresh jujube. In a certain temperature range, the lower the temperature, the better the storage effect. Below 0 degrees, the respiration intensity of jujube is less than 50% of the respiration intensity of jujube at 20 degrees. At the same time, low temperature can slow down the transpiration rate of fruit water and inhibit microbial activity. However, if the temperature is lower than the freezing point of jujube fruit, it will cause frostbite on the jujube fruit. The freezing point of different jujube fruit is different, and further research is needed.
2. The traditional way of preserving jujube It is mainly to sun-dry fresh dates into red dates or make processed products such as drunk dates and candied dates for preservation. Although red dates have high sugar content and are resistant to storage and transportation, the VC content is only 0.12~0.19% mg/g, which is reduced to fresh jujubes. If the VC content of dates is less than 5%, the VC content of candied dates can be maintained at 2 mg/g, but the short supply period of fresh dates for processing seriously affects the output of candied dates.
