Study on the key technology for storage of Lingwu Changzao jujube.

Aiming at settling the problems of fermentation, softening, rotten and short preservative period of Lingwu Changzao jujube cultivar, this paper is focused on the general storage engineering technology, including low temperature + MA +special preservative agent +physiological regulators. Two treatments were conducted: using 10%KDZ+100 μg·g-1 2,4- D, 10% KDZ+1% CaCl2, 10%KDZ+ 100 μg·g-1 GA3 and 24 h fumigation with 1 μL·L-1 1-MCP +10%KDZ and stored at 0 ℃ and the other treated with absolute KDZ under 0 ℃ as control. The results showed that: the better effects were observed in the treatments with KDZ+1-MCP and KDZ+CaCl2 during a storage period of 90 d. At the end of storage the fruit reducing sugar was 12.4%, Vitamin C content separately 2 409 mg·kg-1 and 2 539 mg·kg-1, fine fruit ratio 77.9% and 79.3%; In ad- dition, the fruit were fully plump, freshly colorful, and had delicious flavor, abundant juice of high quality.