Abstract: During the storage of winter jujube, the phenomena of softening, liquation and rot were often happened. The winter jujube from yanliang, Shaanxi province was used as the raw material to test the respiratory intensity by airflow method in order to study the respiratory type of winter jujube. At the storage temperature of (0±0.5) ℃ and relative humidity of 90%－93%, four kinds of gases were used for the treatment of the winter jujube which at the ratio of 0% CO2+10% O2+90% N2, 1% CO2+10 %O2+89% N2, 2% CO2+7% O2+91% N2, 0% CO2+21% O2+79% N2, respectively, and the prepared gas was exchanged every 10 days. Moreover, ascorbic acid, titratable acid, reducing sugar content and peroxidase, polyphenol oxidase and phenylalanine ammonia enzyme activity were determined. Furthermore, after 120 days of storage, the commercial fruit rate, weight loss rate and hard fruit rate were calculated, and sensory evaluation was performed to study the effects of different gas ratios on postharvest physiology and storage quality of winter jujube. The results showed that the winter jujube was a respiratory jump type fruit. The contents of ascorbic acid and titratable acid in storage period showed downward trends, while the content of reducing sugars, peroxidase, polyphenol oxidase and phenylalanine ammonia lyase activities showed different degrees of upward trends. And the ratio of 0%CO2+10%O2+90%N2 gas combination had the best effect. Under this treatment, it could effectively delay the decrease of ascorbic acid and titratable acid content, and keep the increase of reducing sugar content. And this treatment also could effectively inhibit the activity of peroxidase and polyphenol oxidase, maintain the high activity of phenylalanine ammonia-lyase and achieve the highest sensory evaluation score after storage. The winter jujube was harvested with stalks and could be stored for 120 days at (0±0.5) ℃ with relative humidity 90%－93% and gas ratio 0%CO2+10%O2+90%N2 after precooling. The commodity fruit rate after storage reached 96.7%, and the sensory quality was excellent.
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2021, Vol. 47 
