CN1729801A - Technique for conserving fresh winter date - Google Patents
Technique for conserving fresh winter date Download PDFInfo
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- CN1729801A CN1729801A CN 200510043184 CN200510043184A CN1729801A CN 1729801 A CN1729801 A CN 1729801A CN 200510043184 CN200510043184 CN 200510043184 CN 200510043184 A CN200510043184 A CN 200510043184A CN 1729801 A CN1729801 A CN 1729801A
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Abstract
Disclosed is a technique for conserving fresh winter date which comprises, sterilizing the refrigerated warehouses, precooling, loading into warehouses, preserving, and packaging before warehouse-out. The preserving process comprises vacuum-pumping, filling ozone into vacuum driers, evacuating to 20-60KPa, inputting ozone each ten days, controlling temperature in the vacuum drier to -3 to -1 deg C, preserving 60 days and examining rotten rate each ten days.
Description
Technical field
The invention belongs to refrigeration and in check atmosphere, utilize the gas technology field, be specifically related to contain preservation winter jujube in the gas of ozone at low-temp low-pressure.
Background technology
The winter jujube is a cultivar in the zizyphus (Zizyphus jujuba Mill), the thin meat of fruit skin is crisp, sour and sweet palatability, local flavor is splendid, and Vit C contents is up to 300～500mg/100g, soluble solid content 30～36%, mineral matter and micronutrient levels are very abundant, and be rich in CAMP (cAMP) and cyclic guanosine monophosphate (cGMP), be present quality best eat the jujube kind raw, be loved by the people.
In recent years, primary study has been carried out to the preservation and freshness of winter jujube in various places, and progressively proposes and improved perforated plastic films inner wrapping cryopreservation technology, makes the fresh-keeping of dong jujube phase extend to 60～70 days by 3～5 days under the room temperature natural conditions.The new development of winter jujube storage technique has promoted the commercialized development that China eats the jujube kind raw, and still, the storage of winter jujube before this still is difficult to realize year-round supply, be difficult to satisfy growing consumer market demand.
Originally the research starting of winter jujube preservation and freshness uses for reference the storage technique of other jujube kind than later, and the storage phase is short, and is of poor quality.After this, units such as China Agricultural University, China Forest university, Hebei University of Science and Technology carried out research to winter jujube post-harvest physiology, storage technique etc. in succession and explored.The winter jujube is that China is exclusive, does not see the research report of its storage aspect abroad.
Generally believe that at present winter jujube maturity is the fruit storage tolerance when fruit face 1/3 is red, and storage back performance optimal.The fresh-keeping of dong jujube adapt circumstance is: temperature-2～0 ℃, relative humidity be more than 90%, CO
2Concentration is less than 2%.Reserve temperature is to influence the topmost factor of storage effect, is humidity and gas condition secondly.Temperature is high more, and it is red fast more that fruit changes, best at-1.5 ℃ of left and right sides storage effects, but to note damaging to plants caused by sudden drop in temperature, the generation of freeze injury.Adopt the refrigeration of punching polyethylene plastic bag packing, can guarantee humidity, unlikely again generation CO
2Poison.
Some researchers use for reference general bright jujube and use the preservation method of antistaling agent to find, the galingal liquid with 10% is handled the winter jujube and is placed in the punching Polythene Bag and refrigerates, deposit 70 days after, good really rate reaches 92%.With preserving with the punching Polythene Bag after the Triiodobenzoic acid solution-treated winter jujube of 50mg/L, also can reach same effect.Have the researcher with-50 ℃/-35 ℃ the winter jujube to be carried out the quick-frozen storage, obtained good effect, " preserve the winter jujube to mid-July in next year, quality is also better than the precocious Hebei jujube of new listing.", but shelf life is very short.Thiabendazole is used for winter jujube storage, deposits and also can obtain good fresh-keeping effect in 70 days.Liu Xiaojun etc. use low concentration ozone (1～2mg/m
3) in conjunction with clammy fresh-keeping winter jujube, preserve and can reach the fresh-keeping effect of crisp fruit rate 94% in 60 days, but fail jujube storage period in significant prolongation winter.Normal swallow equality adopts the fresh-keeping winter jujube of pressure reducing mode, and storage is 90 days under 0.02～0.05MPa, and good fruit rate can reach more than 90%.
In addition, aspect the fresh-keeping of dong jujube technical research, many physico-chemical processes, as film, HORMONE TREATMENT, C
o 60X radiation x processing, electromagnetic radiation, heat treatment etc. are all once by test research, though the method that has has certain effect, not clearly.
Summary of the invention
Technical problem to be solved by this invention is to provide the technique for conserving fresh winter date of a kind of simple to operate, long fresh-keeping period, good refreshing effect, non-environmental-pollution.
Solving the problems of the technologies described above the technical scheme that is adopted is that it comprises following processing step:
1, freezer sterilization
With copper sulphate and lime and water is that 1: 1: 50 mixed solution is brushed the freezer metope and ground carries out disinfection by volume, is that 5: 1 mixed solution is with 5g/m by volume with formaldehyde and potassium permanganate
3Consumption fumigation freezer carried out air sterillization in 24～48 hours.
2, precooling
The winter jujube fruit case of the field being plucked the fruit case of packing into removes lid, is precooling 48 hours in 95～98% the freezer at-2～-1 ℃, relative humidity.
3, pack warehouse-in
Will the winter jujube after precooling pack in the mesh bag, every bag of 0.5kg puts into vacuum desiccator again, and it is 5% CaCl that concentration is placed in the vacuum desiccator bottom
2The aqueous solution is put into freezer with vacuum desiccator.
4, preservation
With vavuum pump vacuum desiccator is vacuumized, the back charges into concentration with the ozone detoxifying machine in vacuum desiccator be 200～400mg/m
3Ozone, placed 30 minutes, be pumped to pressure with vavuum pump again and reach 20～60KPa preservation, vacuumized once in per 24 hours between preservation term, each pressure reaches 20～60KPa, is 200～400mg/m every 10 days first input concentrations
3Ozone, placed 30 minutes, be pumped to pressure with vavuum pump again and reach 20～60KPa, temperature is controlled at-3～-1 ℃ in the vacuum desiccator, the temperature in the regular check every day vacuum desiccator, preservation is after 60 days, checks a rotting rate in per 10 days.
5, outbound packing
With the winter jujube after the preservation select, classification, packing.
Feeding ozone preservation steps in the technology of the present invention, ozone have the effect that reduces winter jujube respiratory intensity, and ozone concentration is lower than 300mg/m
3The time, increasing respiratory intensity with concentration and reduce, ozone concentration is higher than 300mg/m
3The time, increasing respiratory intensity with concentration has the trend of increasing; Ozone has the effect that keeps the winter jujube content of starch and the hardness of fruit, and ozone concentration is lower than 300mg/m
3The time, increasing with concentration, the hardness of fruit is big more; Ozone concentration is higher than 300mg/m
3The time, increasing with concentration, the hardness of fruit descends on the contrary; Ozone has the mould fungus inhibition sporogenesis and reduces the effect of winter jujube rotting rate, and concentration is high more, and inhibitory action is strong more, with ozone concentration 300mg/m
3Antibacterial antiseptic effect is for well.
Employing decompression preservation steps in the technology of the present invention, decompression has the effect that reduces winter jujube respiratory rate, keeps content of starch, the hardness of fruit and ascorbic acid content, be lower than the 40.5KPa effect for well with pressure, can be reduced to-2～-3 ℃ in 40.5KPa jujube of following winter preservation temperature, reduce by 2 ℃ than the normal pressure storage.Adopt preservation winter jujube of the present invention to test through the laboratory, temperature is 300mg/m for-2 ℃, ozone concentration in vacuum desiccator
3, preservation winter jujube 140 days under the pressure 40.5KPa, good fruit rate reaches 92.6%.
Adopt the present invention to carry out 55000 kilograms of middle scale-up preservation winter jujubes in 2002, during preservation to 117 day, good fruit rate is 96%, the freshness index is 97.8%.The present invention compares with existing winter jujube preservation technique, has advantages such as simple to operate, long fresh-keeping period, good refreshing effect, non-environmental-pollution remarkable in economical benefits, can be used for the preservation of winter jujube.
Description of drawings
Fig. 1 is the structural representation of winter jujube respiration rate measurement device.
The specific embodiment
The present invention is described in more detail below in conjunction with drawings and Examples, but the invention is not restricted to these embodiment.
Embodiment 1
The present embodiment technique for conserving fresh winter date comprises the steps:
1, freezer sterilization
With copper sulphate and lime and water is that 1: 1: 50 mixed solution is brushed the freezer metope and ground carries out disinfection by volume, is that 5: 1 mixed solution is with 5g/m by volume with formaldehyde and potassium permanganate
3Consumption fumigation freezer carried out air sterillization in 24～48 hours.
2, precooling
The winter jujube fruit case of the field being plucked the fruit case of packing into removes lid, is precooling 48 hours in 95～98% the freezer at-2～-1 ℃, relative humidity.
3, pack warehouse-in
Will the winter jujube after precooling pack in the mesh bag, every bag of 0.5kg puts into vacuum desiccator again, and it is 5% CaCl that concentration is placed in the vacuum desiccator bottom
2The aqueous solution is put into freezer with vacuum desiccator.
4, preservation
With vavuum pump vacuum desiccator is vacuumized, the back charges into concentration with the ozone detoxifying machine in vacuum desiccator be 300mg/m
3Ozone, placed 30 minutes, be pumped to pressure with vavuum pump again and reach the 40.5KPa preservation, vacuumized once in per 24 hours between preservation term, each pressure reaches 40.5KPa, is 300mg/m every 10 days first input concentrations
3Ozone, placed 30 minutes, be pumped to pressure with vavuum pump again and reach 40.5KPa, temperature is controlled at-2 ℃ in the vacuum desiccator, the temperature in the regular check every day vacuum desiccator, preservation is after 60 days, checks a rotting rate in per 10 days.
5, outbound packing
With the winter jujube after the preservation select, classification, packing.
Embodiment 2
In preservation 4 processing steps of present embodiment conserving fresh winter date, charging into concentration with the ozone detoxifying machine in vacuum desiccator is 200mg/m
3Ozone, placed 30 minutes, be pumped to pressure with vavuum pump again and reach the 20KPa preservation, vacuumized once in per 24 hours between preservation term, each pressure reaches 20KPa, is 200mg/m every 10 days first input concentrations
3Ozone, placed 30 minutes, be pumped to pressure with vavuum pump again and reach 20KPa, temperature is controlled at-3 ℃ in the vacuum desiccator, the temperature in the regular check every day vacuum desiccator, preservation is after 60 days, checks a rotting rate in per 10 days.Other processing steps are identical with embodiment 1.
Embodiment 3
In preservation 4 processing steps of present embodiment conserving fresh winter date, charging into concentration with the ozone detoxifying machine in vacuum desiccator is 400mg/m
3Ozone, placed 30 minutes, be pumped to pressure with vavuum pump again and reach the 60KPa preservation, vacuumized once in per 24 hours between preservation term, each pressure reaches 60KPa, is 400mg/m every 10 days first input concentrations
3Ozone, placed 30 minutes, be pumped to pressure with vavuum pump again and reach 60KPa, temperature is controlled at-1 ℃ in the vacuum desiccator, the temperature in the regular check every day vacuum desiccator, preservation is after 60 days, checks a rotting rate in per 10 days.Other processing steps are identical with embodiment 1.
Embodiment 4
In preservation 4 processing steps of present embodiment conserving fresh winter date, charging into concentration with the ozone detoxifying machine in vacuum desiccator is 400mg/m
3Ozone, placed 30 minutes, be pumped to pressure with vavuum pump again and reach the 20KPa preservation, vacuumized once in per 24 hours between preservation term, each pressure reaches 20KPa, is 400mg/m every 10 days first input concentrations
3Ozone, placed 30 minutes, be pumped to pressure with vavuum pump again and reach 20KPa, temperature is controlled at-3 ℃ in the vacuum desiccator, the temperature in the regular check every day vacuum desiccator, preservation is after 60 days, checks a rotting rate in per 10 days.Other processing steps are identical with embodiment 1.
Embodiment 5
In preservation 4 processing steps of present embodiment conserving fresh winter date, charging into concentration with the ozone detoxifying machine in vacuum desiccator is 200mg/m
3Ozone, placed 30 minutes, be pumped to pressure with vavuum pump again and reach the 60KPa preservation, vacuumized once in per 24 hours between preservation term, each pressure reaches 60KPa, is 200mg/m every 10 days first input concentrations
3Ozone, placed 30 minutes, be pumped to pressure with vavuum pump again and reach 60KPa, temperature is controlled at-3 ℃ in the vacuum desiccator, the temperature in the regular check every day vacuum desiccator, preservation is after 60 days, checks a rotting rate in per 10 days.Other processing steps are identical with embodiment 1.
Embodiment 6
In preservation 4 processing steps of present embodiment conserving fresh winter date, charging into concentration with the ozone detoxifying machine in vacuum desiccator is 400mg/m
3Ozone, placed 30 minutes, be pumped to pressure with vavuum pump again and reach the 20KPa preservation, vacuumized once in per 24 hours between preservation term, each pressure reaches 20KPa, is 400mg/m every 10 days first input concentrations
3Ozone, placed 30 minutes, be pumped to pressure with vavuum pump again and reach 20KPa, temperature is controlled at-1 ℃ in the vacuum desiccator, the temperature in the regular check every day vacuum desiccator, preservation is after 60 days, checks a rotting rate in per 10 days.Other processing steps are identical with embodiment 1.
Embodiment 7
In preservation 4 processing steps of present embodiment conserving fresh winter date, charging into concentration with the ozone detoxifying machine in vacuum desiccator is 200mg/m
3Ozone, placed 30 minutes, be pumped to pressure with vavuum pump again and reach the 60KPa preservation, vacuumized once in per 24 hours between preservation term, each pressure reaches 60KPa, is 200mg/m every 10 days first input concentrations
3Ozone, placed 30 minutes, be pumped to pressure with vavuum pump again and reach 60KPa, temperature is controlled at-1 ℃ in the vacuum desiccator, the temperature in the regular check every day vacuum desiccator, preservation is after 60 days, checks a rotting rate in per 10 days.Other processing steps are identical with embodiment 1.
In order to determine the processing step of the best of the present invention, the inventor has carried out a large amount of laboratory research tests, and various test situation are as follows:
Test material: test winter jujube picks up from Dongying city, Shandong Province Hekou District.Select 10 years healthy and strong fruit trees of life, plucking maturity is that fruit face 1/3 is red, fruit grain size is consistent, single fruit weight 13～16g, the band stalk is plucked, and does not have machinery and hinders no disease and pest, adopting and putting into-2～-1 ℃, relative humidity in back 18 hours is 95～98% freezer precooling 48 hours, disposes in 3 days by experimental design.
Main agents: galingal is merchandising on the market; Shitosan is produced by the auspicious continuous heavy rain chemical industry in Hangzhou Co., Ltd; Triiodobenzoic acid is produced by U.S. Sigma company; Thiabendazole is produced by Jinan nutrient source Science and Technology Co., Ltd.; Gibberellin is produced by Shanghai Rongsheng Bioisystech Co., Ltd; Calcium chloride is produced by Xi'an chemical reagent factory; Vitamin C is produced by Xi'an chemical reagent factory; Tween-80 is produced by Tianjin section close europeanized reagent development centre; Oxygen is provided by Xinghua, Shaanxi limited company; Carbon dioxide is provided by Xinghua, Shaanxi limited company; Nitrogen is provided by Xinghua, Shaanxi limited company; 2, the 6-sodium dichlorophenol indophenolate is provided by U.S. Sigma company; Sodium dihydrogen phosphate is stepped on peaking chemical reagent work by Tianjin and is produced; Potassiumiodate is produced by Shantou City's brilliance laboratory; KI is produced by Kaifeng chemical reagent head factory; Barium chloride is produced by Tianjin chemical reagent three factories; Metaphosphoric acid is produced by Chemical Reagent Co., Ltd., Sinopharm Group; Agar powder is produced by the calm industry and trade in Tianjin Co., Ltd; Glucose is recovered meticulous Chinese workers research institute by Tianjin and is produced.
Key instrument and equipment: SHB-III type recirculated water vavuum pump, produce by Zhengzhou Greatwall Scientific Industrial ﹠ Trading Co., Ltd.; Vacuum desiccator is produced by Shanghai Yarong Biochemical Instrument Plant; GS-3 type AC/DC atmospheric sampling machine, grand instrucment and meter plant produces by Shanghai; Electric drying oven with forced convection is produced by Chongqing Yinhe Experimental Equipment Co., Ltd.; GY-1 type hardness tester meter is produced by Mudanjiang mechanical investigations; The PE polybag is produced by Xi'an plastic products factory; XY-3A type ozone detoxifying machine, prosperous gorgeous electrical apparatus factory produces by Guangzhou; Nikon YS100 type microscope is produced by Nikon instrument company; The QF-190 Orsat apparatus is produced by Tianjin country agricultural products fresh-keeping research center; UV-2000 type spectrophotometer is produced by You Nike Instr Ltd.; MJX-280H type intelligence mold incubator, factory produces by sea, Ningbo daybreak match good fortune laboratory apparatus; The vertical automatic electric heating pressure steam sterilizer of LDZX-40BI type is produced by Shenan Medical Appliances Factory, Shanghai.
1, fresh-keeping of dong jujube craft screening
The inventor has carried out the fresh-keeping of dong jujube single factor experiment, and design has the controlled atmosphere preservation, preservation is handled in the preservation of filming, antistaling agent, ozone treatment preservation and five kinds of preservation techniques of decompression preservation.
The preservation technique screening test design of winter jujube sees Table 1.
(1) test material is handled
The winter jujube sample of all tests all adopts same storage conditions, and promptly test temperature is-1.0 ± 0.5 ℃, and the relative humidity of test is more than 95%.
The packing of on approbation winter jujube and hold method: the same winter jujube that is for experiment respectively repeats to be contained in the same pallet, the overcoat polyethylene plastic bag, adjust oxygen and concentration of carbon dioxide with air regulating box, ozone treatment adopts the double-layer polyethylene polybag, reduced pressure treatment adopts vacuum desiccator, and all the other are respectively handled the overcoat Polythene Bag and are punching bag, 8 repetitions of every processing, each repeats 0.5kg, all establishes contrast.
Carry out the preservation test of winter jujube by table 1.
Table 1 winter jujube preservation technique screening test design table
| Handle title | Numbering | Processing method |
| Preservation ozone preservation decompression preservation is handled in the controlled atmosphere preservation fresh-keeping storing agent of filming | 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16(CK 1) 17 18 19 20 21 22 23 24(CK 2) 25 26 27 28 | 4％ O 2 7％ O 2 10％ O 2 1％ CO 2，7％ O 2 1％ CO 2，10％ O 2 2％ CO 2，7％ O 2 2％ CO 2，10％ O 2Shitosan 0.5%. shitosan 1%. galingal liquid 10%. 50mg/L Triiodobenzoic acid solution. 0.03% gibberellin. 5gm/m 3TBZ (thiabendazole) is stifling. 1%Vc solution. and 3%CaCl 2Solution. O 3Concentration 0 O 3Concentration 30mg/m 3 O 3Concentration 50mg/m 3 O 3Concentration 100mg/m 3 O 3Concentration 200mg/m 3 O 3Concentration 300mg/m 3 O 3Concentration 400mg/m 3 O 3Concentration 500mg/m 3P=101.3KPa (being standard atmospheric pressure) P=80.1KPa P=60.7KPa P=40.5KPa P=20.3KPa |
(2) the treatment fluid preparation reaches the winter jujube is handled
Preparation of shitosan liquid and winter jujube are handled: quantitative shitosan is dissolved in watery hydrochloric acid, transfers PH to 5.2～5.8 with NaOH solution, add Tween-80, soak fruit, treat to preserve behind the fruit face drying and forming-film.Dosing the previous day was handled in second day.
The preparation of galingal liquid reaches to be handled the winter jujube: the galingal of cleaning is cut into small pieces added water boil 20 minutes by 1: 11 weight ratio, made galingal liquid, and the cold of drying in the air is put and is chilled to nearly 0 ℃ in the freezer in advance, soaked fruit, dried the back preservation.
The preparation of gibberellin treatment fluid reaches to be handled the winter jujube: the pure gibberellin of crystallization earlier with the dissolving of 75% alcohol, is diluted with water to solution again, soaks fruit, preservation after drying.
With thiabendazole the winter jujube is handled: the winter jujube is put in pallet, puts in the airtight container.Thiabendazole is pressed 5g/m
3The stifling winter jujube of consumption pack preservation after 1 hour.
The preparation of vitamin c solution reaches to be handled the winter jujube: earlier vitamin c is dissolved in rare oxalic acid of 2%, is diluted with water to scale, soak fruit, dry the back preservation.
The preparation of Triiodobenzoic acid solution reaches to be handled the winter jujube: Triiodobenzoic acid is dissolved in 75% alcoholic solution, is diluted with water to 50mg/L, soak fruit, dry the back preservation.
CaCl
2The solution preparation reaches to be handled the winter jujube: being mixed with concentration according to a conventional method is 3%CaCl
2The aqueous solution soaks fruit, dries the back preservation.
Controlled atmosphere preservation: the winter jujube is put into air regulating box, use CO
2And O
2Automatically analyze distributing instrument and carry out distribution, preservation after the distribution.
The ozone preservation technique: with the double-layer polyethylene bag of packing into of the winter jujube after the precooling, finding time, is 30～500mg/m with ozone detoxifying machine input concentration in bag
3Ozone, keep finding time to get rid of ozone after 30 minutes, charge into the filtrated air tying and deposit, every processing repeats 8 bags, every bag of 0.5kg, per 10 days are with ozone treatment once, all operations and storage are all carried out in-1.0 ± 0.5 ℃ of freezer.
The decompression preservation technique: the winter jujube after the precooling is respectively charged in 5 vacuum desiccators, and container bottom is contained 5%CaCl
2The aqueous solution is evacuated to pressure with the recirculated water vavuum pump and reaches 20.3～80.1KPa, vacuumizes once in per 24 hours, and each pressure reaches 20.3～80.1KPa.Every processing repeats 8 bags, every bag of 0.5kg.All operations and storage are all carried out in-1.0 ± 0.5 ℃ of freezer.
(3) fresh-keeping of dong jujube single factor experiment
1. different preservation techniques are to the influence of winter jujube freshness index
The freshness index is calculated as follows:
Jujube freshness rank judgment criteria sees Table 2 the winter in the formula.
Table 2 winter jujube freshness rank judgment criteria
| The name of an article | Standard | The freshness rank |
| The complete mouldy fruit of mushy fruit of the hard haw medium-soft fruit of hard green fruit is rotted really | Fruit is hard, band is green in red, fresh fruit as before is hard, whole red, fresh fruit has half deliquescing, or the whole deliquescing of little dehydration shrinkage fruit, or dehydration is serious, but there is mildew to occur on the edible fruit, it is mouldy rotten to wash back edible fruit, pimple is serious, not edible | 5 4 3 2 1 0 |
The winter jujube with different preservation technique preservations after the freshness index variation see Table 3.
Table 3 winter jujube with different preservation technique preservations after freshness index table (%)
As can be seen from Table 3, the winter jujube adopts in several preservation technique preservations 60 days, the freshness index variation is not obvious, bigger in the freshness index variation of preservation later stage, the freshness index slowly descends in preservation early stage, the preservation later stage then descends rapidly, but all is higher than contrast, shows that various antistaling process all have fresh-keeping effect to the winter jujube.Better with No. 3 fresh-keeping effects of winter jujube preservation in the controlled atmosphere preservation technique, the freshness index is 23.4% in the time of 120 days.It is better with No. 9 fresh-keeping effects of winter jujube preservation in the preservation technique to film, and the freshness index is 23.4% in the time of 120 days.In the antistaling agent preservation technique with No. 13 fresh-keeping effects of winter jujube preservation for well, the freshness index is 29.2% in the time of 120 days.With 20,21, No. 22 good refreshing effect of winter jujube preservation, the freshness index is respectively 73.3%, 83.8%, 72.8% in the time of 120 days in the logical ozone preservation technique.With 26,27, No. 28 good refreshing effect of winter jujube preservation, the freshness index is respectively 72.8%, 85.0%, 86.3% in the time of 120 days in the decompression preservation technique.With decompression and ozone preservation, fresh-keeping effect is best.
2. shelf life relatively after the winter jujube adopted different antistaling process preservations
Winter jujube shelf life computational methods: the winter jujube after the preservation is placed under the room temperature, the statistics mouldy or rotten time of experiencing of winter jujube (my god).
Winter jujube preservation laggard capable shelf life test in 120 days with 9 preserving numbers that preservation effect in the table 3 is better, the freshness index is high.
Result of the test sees Table 4.
The shelf life of the different preservation technique storages of table 4 winter jujube in the time of 120 days
| Preserving number | |||||||||
| 3 | 9 | 13 | 20 | 21 | 22 | 26 | 27 | 28 | |
| Shelf life (my god) | 2 | 3 | 2 | 4 | 5 | 4.5 | 6 | 7.5 | 8 |
In the table 4, the winter jujube is adopted several preservation technique preservations higher shelf life comparison of freshness index in the time of 120 days, as can be seen, the longest through the winter jujube shelf life of No. 26,27,28, the preservation of decompression preservation technique preservation, secondly be the winter jujube of No. 20,21,22, the preservation of ozone sterilization preservation technique.
By the mensuration of two indexs of above freshness exponential sum shelf life, the fresh-keeping effect of decompression and ozone sterilization preservation obviously is better than other preservation technique as can be seen.Decompression preservation good refreshing effect during with 60.7KPa, 40.5KPa and 20.3KPa pressure, logical ozone preservation is with ozone concentration 500mg/m
3, 400mg/m
3, 300mg/m
3The time, good refreshing effect.
2, winter jujube preservation temperature and pressure determines
The inventor has carried out winter jujube preservation temperature and pressure damages to plants caused by sudden drop in temperature influence to the winter jujube test.
Result of the test sees Table 5.
Table 5 preservation temperature and pressure influences table to what the winter jujube damaged to plants caused by sudden drop in temperature
| Pressure (KPa) | 0℃ | -1℃ | -2℃ | -3℃ | -4℃ | -5℃ |
| Damage to plants caused by sudden drop in temperature | Damage to plants caused by sudden drop in temperature | Damage to plants caused by sudden drop in temperature | Damage to plants caused by sudden drop in temperature | Damage to plants caused by sudden drop in temperature | Damage to plants caused by sudden drop in temperature | |
| 101.3 80.1 60.7 40.5 20.3 | - - - - - | - - - - - | + + - - - | ++ ++ - - - | +++ ++ ++ + + | +++ +++ +++ ++ ++ |
Annotate: numerical value is 90 days investigation values of storage in the table."-" expression nothing damages to plants caused by sudden drop in temperature, and "+" expression is slightly damaged to plants caused by sudden drop in temperature, and " ++ " expression moderate damages to plants caused by sudden drop in temperature, " +++" represent that severe damages to plants caused by sudden drop in temperature.
Table 5 is found out, winter jujube preservation 90 days, and-2 ℃, 101.3KPa (normal pressure) preservation occur slightly damaging to plants caused by sudden drop in temperature with-4 ℃, 40.5Kpa preservation simultaneously, and visible decompression can slow down damages to plants caused by sudden drop in temperature.Infer that thus (under the P≤40.5KPa), the suitable reserve temperature scope of winter jujube be-1～-3 ℃, and this is than 2 ℃ of reserve temperature under the normal pressure (1 ℃) reductions in low pressure.
3. winter jujube preservation ozone concentration determines
The mensuration of winter-jujube fruit hardness is used GY-1 type hardness tester meter.
Mycotic spore is counted statistical method blood counting chamber method, carries out winter jujube pathogen cultivation, separation and bacteria suspension earlier and makes, and infects the tieback test again, adds up the mycotic spore number and investigates the fruit rate of rotting.Winter jujube pathogen cultivation, separation and bacteria suspension are made: choose 10 of disease fruits, 75% alcohol is cleaned the pericarp sterilization, aseptic water washing for several times, indulge partial application with sterile scalpel at each fruit scab middle part, at scab and health tissues intersection aseptic nipper gripping scab tissue, smear and be inoculated on the PDA plating medium, 28 ℃ of constant temperature culture 72 hours.After waiting to grow bacterium colony, get target bacterium colony edge part again and smear and be inoculated on the new PDA plating medium, inoculate according to this 3 times, until the target bacterium colony of turning out purifying totally 20 flat boards.20 planar surface bacterium colonies are washed in the 1000mL volumetric flask with 800mL 0.85%NaCl SPSS, add glass marble and fully shake up, constant volume dilutes 1 times again and makes bacteria suspension, gets spore concentration greater than 10 with blood counting chamber method microscopy
8Individual/mL.Infect the tieback test: winter jujube water is rinsed well, and 75% alcohol disinfecting, aseptic water washing are dipped the jujube fruit for several times one by one in bacteria suspension.Jujube fruit with the spore count that takes statistics, every processing repeats 5, under 15～20 ℃, different pressures and ozone concentration, cultivated 6 days, the 100mL sterilized water fully cleans 5 fruit faces, the liquid that will carry disease germs shakes up, and observes spore count with the blood counting chamber method, and 3 plates are made in every processing, 3 lattices of every plate random observation calculate 9 average spore counts of lattice.As the jujube fruit of rotting rate test, prick 2 eyes with transfer needle equably at fruit surface earlier, dip bacteria suspension again, 50 of every processing repeat 3 times, cultivate the rotten really rate of investigation 15 days under 15～20 ℃, different pressures and ozone concentration.
Ozone concentration the results are shown in Table 6 to the winter-jujube fruit hardness test.
The different ozone concentrations of table 6 are to winter-jujube fruit hardness (kg/cm
2) influence table
| Ozone concentration (mg/m 3) | The hardness of fruit (kg/m 2) |
| 0(CK) 100 200 300 400 500 | Preservation to 80 day superseded 8.9 ± 0.152b, 9.1 ± 0.126a, 9.7 ± 0.187a, 8.2 ± 0.173bc, 7.8 ± 0.210c |
As seen from Table 6, preservation 120 days, ozone concentration is at 100～300mg/m
3In the scope, ozone concentration is big more, and the hardness of fruit is big more.Ozone concentration is at 400～500mg/m
3In the scope, raise with ozone concentration, the hardness of fruit descends on the contrary.Ozone concentration is 300mg/m
3During preservation, winter-jujube fruit hardness maximum, be 9.7kg/cm
2, fresh-keeping effect is best.
Winter jujube slurry born of the same parents disease is infected the tieback fruit and do not infect normal fruit and place respectively and carry out culture experiment under the different ozone concentrations, and result of the test sees Table 7.
The different ozone concentrations of table 7 are to the table that influences of mycotic spore and winter-jujube fruit rotting rate
| Ozone concentration (mg/m 3) | Infect the tieback fruit | Normal fruit | ||
| The mycotic spore number | Rotten fruit rate (%) | The mycotic spore number | Rotten fruit rate (%) | |
| 0 100 200 300 400 500 | 8.2±0.37a 5.4±0.60b 4.8±0.49b 1.6±0.24c 1.4±0.24c 1.0±0.55c | 70.7±1.77a 58.0±3.40b 52.0±2.33b 12.5±1.40c 6.0±1.15cd 4.7±0.66d | 2.6±0.51a 1.8±0.37a 0.6±0.24b 0.0±0.00b 0.0±0.00b 0.0±0.00b | 30.7±1.76a 16.0±2.31b 10.0±1.15c 4.0±1.15d 0.7±0.67d 0.0±0.00d |
As seen from Table 7, ozone has the mould fungus inhibition sporogenesis and reduces the effect of winter jujube rotting rate, and concentration is big more, and effect is good more.Through variance analysis and multiple ratio, be higher than 300mg/m with ozone concentration
3Preservation is to the mould fungus inhibition sporogenesis and prevent that the fruit rot effect is for well.
Analysis-by-synthesis is with 300mg/m
3Ozone concentration, the fresh-keeping effect of winter jujube is ideal, can keep winter-jujube fruit hardness preferably, again effectively mould fungus inhibition spore and the rotten generation of control winter-jujube fruit.
4, winter jujube preservation technique orthogonal test
The winter jujube of precooling after 48 hours is respectively charged into 9 vacuum desiccators, and each vacuum desiccator is placed 3 repetitions, and each repeats 0.5kg.By design is 300～500mg/m with ozone detoxifying machine input concentration at first
3Ozone was placed 30 minutes, vacuumized with the recirculated water vavuum pump again, vacuumized once in per 24 hours, and each pressure all reaches 0.02～0.06MPa.Imported 300～500mg/m in per 10 days later on earlier
3Ozone was placed 30 minutes, was evacuated to pressure with vavuum pump again and reached 0.02～0.06MPa.All operations and storage are all carried out in-1～-3 ℃ of freezer.
Orthogonal experiments sees Table 8.
Table 8 temperature, pressure, ozone concentration orthogonal experiments table (x ± SD)
| Preserving number | The A temperature (℃) | B pressure (KPa) | C ozone concentration (mg/m 3) | Empty row | Good fruit rate (%) |
| The excellent horizontal extreme difference primary and secondary order of 123456789 K1 K2 K3 | 1(-1) 1 1 2(-2) 2 2 3(-3) 3 3 224.0 255.2 227.2 A 2 31.2 | 1(60.7) 2(40.5) 3(20.3) 1 2 3 1 2 3 233.9 239.3 233.2 B 2 6.1 C AB | 1(250) 2(300) 3(350) 2 3 1 3 1 2 233.9 257.2 215.3 C 2 41.9 | 1 2 3 3 1 2 2 3 1 | 70.0±1.15e 86.0±1.15b 68.0±2.31e 92.6±1.76a 76.0±2.31cde 86.6±1.76b 71.3±2.40de 77.3±2.40cd 78.6±2.40c |
Annotate: data are statistics when preserving 140 days in the table.
As seen from Table 8, the combination A of winter jujube preserving number 4
2B
1C
2, promptly temperature is 300mg/m for-2 ℃, ozone concentration
3, pressure is 60.7KPa storage 140 days, good fruit rate reaches 92.6%, fresh-keeping effect is best, and with other preservation technique significant difference (P＜0.05).Through range analysis, the factor primary and secondary is ozone concentration, temperature, pressure in proper order, i.e. C＞A＞B, and excellent horizontal combination should be A
2B
2C
2Because straightway testing and the excellent horizontal combination of range analysis are not inconsistent, to A
2B
1C
2And A
2B
2C
2Two combinations repeat contrast test again 3 times, and preservation is statistical average fruit rate well in the time of 140 days, is respectively 91.8%, 92.4%, and through Student check, the two difference is remarkable (t＜t
0.05,4), consider single factor experiment, optimum preservation technique combination should be A
2B
2C
2, promptly temperature is 300mg/m for-2 ℃, ozone concentration
3, pressure be 40.5KPa down storage for well.
In order to verify beneficial effect of the present invention, the inventor tests in the preservation process at 120 days the winter jujube that adopts the embodiment of the invention 1 preservation, and at Hekou District achievements conversion center, Shandong Province's Dongying city, green fragrant source, Chiping County, Shandong Province fruit industry Co., Ltd carried out middle scale-up, various test situation are as follows:
1, decompression and ozone preservation are to the influence of winter jujube ascorbic acid content
Ascorbic acid content adopts GB/T 5009.159-2003 method to measure.
Test result sees Table 9, table 10.
Table 9 different pressures is to the table that influences of winter jujube ascorbic acid content (mg/100g)
As can be seen from Table 9, initial 20 days of preservation, ascorbic acid content is in rising trend, began later in 20 days to descend, but different pressures is different to ascorbic acid content influence, and pressure is the fastest for the 101.3KPa ascorbic acid content descends, all the other 4 pressure preservations to 120 day, pressure is 80.1KPa, 60.7KPa and 40.5KPa, 20.3KPa preservation result difference extremely significantly (P＜0.01), but 40.5KPa, 20.3KPa preservation result do not have the significance of difference (P＞0.05).Be lower than 40.5KPa with pressure, winter jujube preservation effect is comparatively desirable.
The different ozone concentrations of table 10 are to the table that influences of winter jujube ascorbic acid content (mg/100g)
Table 10 finds out that ozone can suppress ascorbic acid content and descend.The winter jujube was through preservation in 120 days, and ascorbic acid content compares, and ozone concentration is 500mg/m
3, 400mg/m
3With 300mg/m
3, ascorbic acid content difference is remarkable (P＞0.05) not; Ozone concentration is 200mg/m
3, 100mg/m
3, ascorbic acid content difference is significantly (P＞0.05) not, but 3 high ozone concentration and 2 low-ozone concentration preservation differences extremely remarkable (P＜0.01).Ozone concentration is 300mg/m
3Keep the ascorbic acid content effect comparatively desirable.
2, decompression and ozone preservation winter jujube are to the influence of winter jujube content of starch
Adopt GB/T 5009.9-2003 method to measure contents of starch in the winter jujube preservation term.
Test result sees Table 11, table 12.
Table 11 different pressures is to the table that influences of winter jujube content of starch (g/100g)
Table 11 finds out that content of starch decline is exceedingly fast under the normal pressure.To preservation in the time of 120 days winter jujube content of starch compare, pressure is 80.1KPa, 60.7KPa and 40.5KPa, 20.3KPa preservation result difference significantly (P＜0.05), pressure is 40.5KPa, 20.3KPa preservation result difference not remarkable (P＞0.05), as seen when pressure is reduced to 40.5KPa, it is little to winter jujube content of starch influence to reduce pressure again, pressure is lower than 40.5Kpa, to keeping the content of starch effect for well.
The different ozone concentrations of table 12 are to the table that influences of winter jujube content of starch (g/100g)
Table 12 is found out, adopts the ozone preservation to have the effect that keeps winter jujube preservation term content of starch, and ozone concentration is big more, and content of starch is high more.Through preservation to 120 day comparison, ozone concentration is 500mg/m
3, 400mg/m
3, 300mg/m
3, content of starch difference is remarkable (P＞0.05) not; Ozone concentration is 200mg/m
3, 100mg/m
3, content of starch difference is remarkable (P＞0.05) not, but 3 high ozone concentration and the preservation of 2 low-ozone concentration, difference is (P＜0.01) extremely significantly.Ozone concentration is 300mg/m
3Preservation, winter jujube keep the content of starch effect best.
3, decompression and ozone preservation are to the influence of winter jujube respiratory rate
The mensuration of respiratory rate is used the air-flow method, method of operating as shown in Figure 1:
(1) in Fig. 1, the soda lime soda lime of packing into is purified in the bottle 1,20% NaOH solution joins and purifies in the bottle 2, with conduit lime purification bottle 1 and purification bottle 2, respiratory chamber 3 are linked, take by weighing winter jujube 0.5kg, put into respiratory chamber 3 with platform balance, respiratory chamber 3 is linked by absorption tube 4 and air sampler 5, transfer air mass flow to 400mL/min, forward the timing clock knob to 30 minutes positions by anticlockwise, respiratory chamber 3 is found time balance half an hour.
(2) blank titration is put into an absorption tube 4 with the NaOH 10mL of pipette, extract 1.0mol/L, adds a n-butanol, and NaOH solution is added in the triangular flask, with distilled water flushing several times, till showing neutrality, adds the saturated BaCl of 5mL
22 of solution and phenolphthalein indicators to pink color disappeared, are write down titer with the titration of 0.2mol/L oxalic acid, repeat once to average, and are blank titration amount (V
1).Get another absorption tube 4 dresses with amount NaOH solution and n-butanols, be placed on the pipe support of air sampler 5 standby.
(3) respiratory chamber 3 is found time half an hour, loads onto absorption tube 4, and time pin is forwarded to the 30min position, adjusts the flow 400mL/min of air sampler 5.Treat that sample determination after half an hour, takes off absorption tube 4, NaOH solution is moved in the triangular flask, add saturated BaCl
22 of 5mL and phenolphthalein indicators with the titration of 0.mol/L oxalic acid, are operated identically with blank titration, write down titer (V
2).
(4) data are handled
Be calculated as follows:
N is H in the formula
2C
2O
4Concentration (mol/L), W be winter jujube weight (kg), h be minute (hour), V
1Be blank titration amount (mL), V
2For titer (mL), 22 is CO
2Milliequivalent.
Measurement result sees Table 13 and table 14
Table 13 different pressures is to winter jujube respiratory rate (mgCO
2/ hkg) influence table
Table 13 finds out that winter jujube preservation initial stage respiratory rate is higher, preservation after 20 days respiratory rate descend significantly, the pressure difference, difference has appearred in respiratory rate, preservation to 80 day is 101.3Kpa at pressure, respiratory rate is the highest, because of winter jujube quality deterioration is eliminated.During other 4 pressure preservations to 120 day through respiratory rate relatively, pressure is that 80.1KPa, 60.7KPa and pressure are 40.5KPa, 20.3KPa preservation result difference extremely significantly (P＜0.01), but pressure is 40.5KPa, 20.3KPa preservation result difference not remarkable (P＞0.05).This shows that decompression has the effect that reduces winter jujube respiratory rate, pressure is reduced to below the 40.5KPa, and effect is not remarkable.
The different ozone concentrations of table 14 are to the table that influences of winter jujube respiratory rate (mg/hkg)
Find out that by table 14 ozone concentration is lower than 300mg/m
3The time, increasing respiratory rate with ozone concentration and reduce, ozone concentration is higher than 300mg/m
3The time, increasing respiratory rate with ozone concentration has the trend of increasing.Preserved 120 days, ozone concentration is 300mg/m
3Preservation, respiratory rate is minimum, is 7.0mg/hkg, and ozone concentration is 500mg/m
3Preservation, respiratory rate is the highest, is 15.5mg/hkg.Through significance test of difference, ozone concentration is 200mg/m
3, 300mg/m
3Preservation, respiratory rate difference be remarkable (P＞0.05) not, but these two ozone concentrations and other ozone concentration preservation all there are differences conspicuousness (P＜0.05), illustrates that these two ozone concentrations are respond well to reducing respiratory rate.
4, decompression is to winter jujube effect of weightlessness
Method is measured by weight, and computing formula is as follows:
Weight-loss ratio result of calculation sees Table 15.
Table 15 decompression is to winter jujube effect of weightlessness table
| Pressure (KPa) | Weight-loss ratio (%) | |||||
| 0℃ | -1℃ | -2℃ | -3℃ | -4℃ | -5℃ | |
| 101.3 80.1 60.7 40.5 20.3 | 4.8 4.5 3.2 3.0 3.0 | 4.5 4.5 3.0 2.6 2.5 | 3.7 3.6 2.8 2.4 2.3 | 3.2 3.2 2.3 2.0 1.8 | 2.9 2.7 2.0 1.7 1.6 | 2.6 2.4 1.9 1.7 1.6 |
As seen from Table 15, temperature is low more, and pressure is low more, and winter jujube weight-loss ratio is more little.Therefore, adopt humidification and the low pressure condition of in vacuum desiccator, being filled with water, can slow down winter jujube weightlessness.
The laboratory research conclusion (of pressure testing):
(1) decompression has the effect that reduces winter jujube respiratory rate, keeps content of starch, the hardness of fruit and ascorbic acid content, is lower than the 40.5KPa effect for well with pressure, can be reduced to-2～-3 ℃ in 40.5KPa jujube of following winter preservation temperature, reduces by 2 ℃ than normal pressure preservation.
(2) ozone has the effect that reduces winter jujube respiratory intensity, and ozone concentration is lower than 300mg/m
3The time, increasing respiratory intensity with concentration and reduce, ozone concentration is higher than 300mg/m
3The time, increasing respiratory intensity with concentration has the trend of increasing.Ozone has the effect that keeps the winter jujube content of starch and the hardness of fruit, and ozone concentration is lower than 300mg/m
3The time, increasing with concentration, the hardness of fruit is big more; Ozone concentration is higher than 300mg/m
3The time, increasing with concentration, the hardness of fruit descends on the contrary.Ozone has the mould fungus inhibition sporogenesis and reduces the effect of winter jujube rotting rate, and concentration is high more, and inhibitory action is strong more, with ozone concentration 300mg/m
3Antibacterial antiseptic effect is for well.
(3) fresh-keeping of dong jujube storage optimized parameter is combined as: temperature is 300mg/m for-2 ℃, ozone concentration in vacuum desiccator
3, under the pressure 40.5KPa preservation for well.The winter jujube can be preserved 140 days under these conditions, and good fruit rate reaches 92.6%.
5, middle scale-up
The inventor with the present invention at Hekou District achievements conversion center, Shandong Province's Dongying city, green fragrant source, Chiping County, Shandong Province fruit industry Co., Ltd carried out middle scale-up, test situation is as follows:
Hekou District achievements conversion center, Dongying city, Shandong Province adopted the present invention to carry out 1180 kilograms of middle scale-up preservation winter jujubes in 2000, and during preservation to 100 day, good fruit rate is 99%, and the freshness index is 98.5%, and fruit colour is bright-coloured, the mouthfeel grace.Calendar year 2001 has been carried out 5800 kilograms of middle amplification preservation winter jujubes, and during preservation to 115 day, good fruit rate is 96.7%, and the freshness index is 98%.Carried out 19000 kilograms of middle amplification preservation winter jujubes in 2002, preservation to 123 day, good fruit rate is 96.8%, the freshness index is 97.4%.
Green fragrant source, Chiping County, Shandong Province fruit industry Co., Ltd adopted the present invention to carry out 55000 kilograms of middle scale-up preservation winter jujubes in 2002, and during preservation to 117 day, good fruit rate is 96%, the freshness index is 97.8%.
Claims (3)
1, a kind of technique for conserving fresh winter date is characterized in that this technology comprises the steps:
(1) freezer sterilization
With copper sulphate and lime and water is that 1: 1: 50 mixed solution is brushed the freezer metope and ground carries out disinfection by volume, is that 5: 1 mixed solution is with 5g/m by volume with formaldehyde and potassium permanganate
3Consumption fumigation freezer carried out air sterillization in 24～48 hours;
(2) precooling
The winter jujube fruit case of the field being plucked the fruit case of packing into removes lid, is precooling 48 hours in 95～98% the freezer at-2～-1 ℃, relative humidity;
(3) pack warehouse-in
Will the winter jujube after precooling pack in the mesh bag, every bag of 0.5kg puts into vacuum desiccator again, and it is 5% CaCl that concentration is placed in the vacuum desiccator bottom
2The aqueous solution is put into freezer with vacuum desiccator;
(4) preservation
With vavuum pump vacuum desiccator is vacuumized, the back charges into concentration with the ozone detoxifying machine in vacuum desiccator be 200～400mg/m
3Ozone, placed 30 minutes, be pumped to pressure with vavuum pump again and reach 20～60KPa preservation, vacuumized once in per 24 hours between preservation term, each pressure reaches 20～60KPa, is 200～400mg/m every 10 days first input concentrations
3Ozone, placed 30 minutes, be pumped to pressure with vavuum pump again and reach 20～60KPa, temperature is controlled at-3～-1 ℃ in the vacuum desiccator, the temperature in the regular check every day vacuum desiccator, preservation is after 60 days, checks a rotting rate in per 10 days;
(5) outbound packing
With the winter jujube after the preservation select, classification, packing.
2, according to the described technique for conserving fresh winter date of claim 1, it is characterized in that: in the preservation technique step, wherein charging into concentration with the ozone detoxifying machine in vacuum desiccator is 250～350mg/m
3Ozone, placed 30 minutes, be pumped to wherein with vavuum pump that pressure reaches 30～50KPa preservation again, vacuumized once in per 24 hours between preservation term, wherein pressure reaches 30～50KPa at every turn, imported wherein earlier concentration was 250～350mg/m every 10 days
3Ozone, placed 30 minutes, be pumped to wherein with vavuum pump that pressure reaches 30～50KPa again, in the vacuum desiccator wherein temperature be controlled at-3～-2 ℃.
3, according to the described technique for conserving fresh winter date of claim 1, it is characterized in that: in the preservation technique step, charging into wherein in vacuum desiccator with the ozone detoxifying machine, concentration is 300mg/m
3Ozone, placed 30 minutes, be pumped to wherein with vavuum pump that pressure reaches the 40.5KPa preservation again, vacuumized once in per 24 hours between preservation term, each pressure reaches 40.5KPa, imported wherein earlier concentration was 300mg/m every 10 days
3Ozone, placed 30 minutes, be pumped to pressure with vavuum pump again and reach 40.5KPa, in the vacuum desiccator wherein temperature be controlled at-2 ℃.
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| CN101796978A (en) * | 2010-03-30 | 2010-08-11 | 北华大学 | Storage and fresh-keeping method of fresh Chinese magnoliavine fruit |
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| CN101317636B (en) * | 2008-07-01 | 2011-02-16 | 华南农业大学 | Method for reducing sulphur dioxide residual in sulphur conservation raw material of preserved fruit |
| CN102150702A (en) * | 2011-03-17 | 2011-08-17 | 河北省林业科学研究院 | Freshness preservation method of winter jujube |
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| CN101317636B (en) * | 2008-07-01 | 2011-02-16 | 华南农业大学 | Method for reducing sulphur dioxide residual in sulphur conservation raw material of preserved fruit |
| CN101796978A (en) * | 2010-03-30 | 2010-08-11 | 北华大学 | Storage and fresh-keeping method of fresh Chinese magnoliavine fruit |
| CN102407949A (en) * | 2010-09-19 | 2012-04-11 | 鲍竞渊 | Waxberry micro-air-conditioning packaging method |
| CN102150702A (en) * | 2011-03-17 | 2011-08-17 | 河北省林业科学研究院 | Freshness preservation method of winter jujube |
| CN102150702B (en) * | 2011-03-17 | 2013-04-03 | 河北省林业科学研究院 | Freshness preservation method of winter jujube |
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| CN111631255A (en) * | 2020-06-19 | 2020-09-08 | 陕西现代工坊食品有限公司 | Red date preservation method |
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