Effects of Citric Acid Treatments on the Postharvest Fruit Quality of Ziziphus jujuba Mill. 'Linyilizao'
文献类型： 外文期刊
作者： Zhao, Z. H. 1 ; Liu, M. J. 1 ; Liu, P. 1 ; Liu, X. Y. 1 ; Dai, L. 1 ; Yang, L. 2 ; Tian, S. L. 3 ;
作者机构： 1.Chinese Jujube Agr Univ Hebei, Res Ctr, Baoding, Peoples R China
2.Pomol Inst Shijiazhuang, Shijiazhuang, Hebei, Peoples R China
3.Shandong Inst Pomol, Tai An, Shandong, Peoples R China
关键词： citric acid treatment;Chinese jujube;fruit;sugar;titratable acid;vitamin C
期刊名称：I INTERNATIONAL JUJUBE SYMPOSIUM
ISSN： 0567-7572
年卷期： 2009 年 840 卷
页码：
收录情况： SCI
摘要： The fresh fruits of Ziziphus jujuba Mill. 'Linyilizao' were soaked in different concentrations of citric acid solution (0.5, 1 and 1.5%) for 3 h after harvest, and then stored in refrigerator at 4 degrees C. The soluble sugar, titratable acidity and vitamin C contents were determined every 5 days. The results showed that the content of vitamin C tended to decline. All the citric acid treatments kept the vitamin C at higher levels than the contrast with the best result at 1.5% citric acid treatment. The contents of soluble sugar and titratable acidity increased at the initial storage stage and then decreased. Treatment with 0.5% citric acid could slow down the declines of soluble sugar and titratable acidity contents. In conclusion, treatment with citric acid (0.5 similar to 1.5%) is helpful for keeping fruit quality of Chinese jujube during storage.
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