Articles
Effects of different drying and storage methods on the quality of jujube fruit
Article number
1436_21
Pages
179 – 192
Language
English
Abstract
Drying jujube fruit can reduce its moisture content, weaken the internal biochemical reaction, and effectively control the growth and reproduction of microorganisms and the loss of nutrients to prolong the shelf life.
Therefore, four drying methods- natural, oven, vacuum, and microwave-assisted drying- were used to treat ‘Jinsixiaozao’ fruits.
The drying efficiency of the four methods and their effects on the quality of dried jujube were studied.
The storage methods and storage time on the quality of the fruits with different moisture content were analyzed.
The results showed that different drying methods had no obvious effect on jujube fruit’s total soluble sugar content.
Natural drying and oven drying had no significant effect on titratable acid content in jujube fruit.
Vacuum drying and microwave-assisted drying could significantly increase titratable acid content in jujube fruit.
Once dried, the vitamin C content of jujube fruit will decrease significantly.
Drying had no significant effect on cyclic adenosine monophosphate (cAMP) content in jujube fruit.
When stored at room temperature, the sensory quality of the fruit was better preserved after spraying natamycin.
For jujubes, cold storage and less moisture content made jujubes easier to store.
The comprehensive analysis showed that oven and vacuum drying for ‘Jinsixiaozao’ were the best drying methods.
The jujube fruits with 45% water content could be stored at room temperature for 90 days or at 4° for 90 days, and the jujube fruits with 25% water content could be stored at room temperature for 90 days or at 4° for 180 days.
Therefore, four drying methods- natural, oven, vacuum, and microwave-assisted drying- were used to treat ‘Jinsixiaozao’ fruits.
The drying efficiency of the four methods and their effects on the quality of dried jujube were studied.
The storage methods and storage time on the quality of the fruits with different moisture content were analyzed.
The results showed that different drying methods had no obvious effect on jujube fruit’s total soluble sugar content.
Natural drying and oven drying had no significant effect on titratable acid content in jujube fruit.
Vacuum drying and microwave-assisted drying could significantly increase titratable acid content in jujube fruit.
Once dried, the vitamin C content of jujube fruit will decrease significantly.
Drying had no significant effect on cyclic adenosine monophosphate (cAMP) content in jujube fruit.
When stored at room temperature, the sensory quality of the fruit was better preserved after spraying natamycin.
For jujubes, cold storage and less moisture content made jujubes easier to store.
The comprehensive analysis showed that oven and vacuum drying for ‘Jinsixiaozao’ were the best drying methods.
The jujube fruits with 45% water content could be stored at room temperature for 90 days or at 4° for 90 days, and the jujube fruits with 25% water content could be stored at room temperature for 90 days or at 4° for 180 days.
Publication
Authors
Q.Y. Li, Q. Hou, M.J. Liu, D.Y. Fan, Q. Hao, Z.H. Zhao
Keywords
jujube, drying method, storage method, storage time, fruit quality
Groups involved
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