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《Xinjiang Agricultural Sciences》 2010-01
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Research on Storage Effect of Preservative Solution on Aksu Jujub Quality

ZHANG Ting,CHE Feng-bin,Aiermaike,HU Bai-wen,LI Ping,PAN Yan(Institute of Horticultural Crops,Xinjiang Academy of Agricultural Science,Urumqi 830091,China)  
【Objective and Method】Aksu Jujub fruits were treated with A,B,chitosan,1-MCP,2,4-D before it was placed in plastic film bags and stored at-1℃.【Result】The results showed that this treatment of A+2,4D could delay the decrease of Aksu Jujub fruit firmness,titrable acidity content and total sugar content,postpone the degradation of Vitamin C in fruit,slow down the increase of relative electrical conductivity,keep the fruit to be lower change of red fruit rate during the storage,keep the quality of the Aksu Jujub better,delay its senescence.【Conclusion】This treatment of chitosan + B could keep the lower fragility rate and fruit rotten,and rotten rate fruit rate was only 0.19% after 108 days's storge,control the disease of the postharvest Aksu Jujub during storage.
【Fund】: 国家科技支撑项目“新疆特色果品采后商品化处理与贮藏加工关键技术研发”(2007BAD36B04)
【CateGory Index】: S665.1
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