SUITABLE TEMPERATURE AND O₂/CO₂ COMPOSITION FOR FRESH FRUIT STORAGE OF ZIZIPHUS JUJUBA ‘DONGZAO’

To prolong the duration of fresh fruit storage of Ziziphus jujuba ‘Dongzao’, the fruit respiration should be controlled to lowest level.
The effective way is to lower the storage temperature while considering chilling-injury on the fruits.
In the present paperwork, the freezing points of fresh fruits with different maturity degree were studied using a modified method of thermoelectric couple.
This will be useful for determining the storage temperature of different maturity stages.
Atmosphere in the storage package also plays a very important role in extending the duration of fresh fruit storage.
In this study we found that high concentration of CO₂ and low concentration of O₂ lead to fresh fruit injury of Ziziphus jujuba ‘Dongzao’. O₂/CO₂ ratio should be maintained at a certain level (approximately 19:0.2) in long-term storage and it is recommended that the fresh fruit may be stored in polyethylene bag with holes for air exchange and CO₂ absorbent in the bag in order to keep a balance of O₂ and CO₂.

I International Jujube Symposium

H.Y. Sun, Y.Z. Wang, L. Yang, S.Y. Li

storage, harvest time, package

https://doi.org/10.17660/ActaHortic.2009.840.73