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Variations of Nutrient Components of Fresh Chinese Jujube during Storage and Strong Wine Treatment

Liu Mengjun; Peng Jianying; Liu Xinyun; Ge Xizhen; Wang Yonghui(Research Center of Chinese Jujube, Hebei Agric. Univ., Baoding 071001)  
Fresh Chinese jujube (Ziziphus jujuba Mill.)is a nutritious fruit rich in sugar,Vc,Vp,cAMP (cyclic 3', 5'- adenosine monophosphate)and cGMP (cyclic 3',5',-guanosinemonophosphate). The variations of contents of cAMP and cGMP during storage in different temperatures and vitamine C, total sugar, reducing sugar, titratable acid during.strong wine treatment were studied. The results showed that, under ambient temperatures, cAMP and cGMP contents decreased to their minimum values after 8-day storage and then increased rapidly, however, the values of cAMP/cGMP increased constantly during the whole storage period; In the condition of 10℃and-25℃,cAMP and cGMP contents increased gradually during the first 16 days of storage, then cAMP content tended to stabilize and cGMP content declined, the value of cAMP/cGMP increased constantly. During strong wine treatment, vitamine C was destroyed extraodinarily, only 3. 0%-3. 3%left 15 days after treatment; The content of total sugar.and the ratio of total sugar to titratable acid decreased gradually in the earlier stage and then became stable;however,the contents of reducing sugar and titratable acid tended to increase in the early days,then became stable or decreased depending on cultivars.
【Fund】: 河北省科委资助
【CateGory Index】: S665.1
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