Main varieties and storage of winter jujube

Now is a good time to eat winter jujube, fruit markets around, or up to or small winter jujube has been very common, which place is your favorite winter jujube? In fact, the winter jujube in many parts of our country are quite unique, let's learn about it.

Winter jujube is a late-maturing variety with a fruit growth period of more than 120 days, which generally matures in mid-late October and is an extremely valuable part of jujube germplasm resources. Winter jujube is rich in nutrition, but not resistant to storage. Stored in postharvest natural conditions, there is only a fresh and crisp period of about a week. In recent years, with the development of storage technology, the shelf life of winter jujube can reach 70-120 days. There are more than 10 varieties of winter jujube in Shandong, and 5 have a bright future. The main varieties of winter jujube and their suitable storage conditions are briefly introduced as follows.

1. Promising varieties of winter jujube

Zhanhua winter jujube: also known as Bingtang jujube, is the best variety of winter jujube with fresh food quality. It has a long origin and wide distribution, and has been cultivated in Binzhou, Texas, Liaocheng, Dongying and other places. The fruit is nearly round, the average single fruit weight is 12g, the fruit surface is smooth, the ochre red is bright, the pericarp is thin, the pulp is crisp, tender and juicy, thick sweet and slightly sour, eating without residue, soluble solids about 38%, the quality is extremely high. The growth period is about 125 days.

Daxuedong: produced in Yimeng mountain area, the average weight of single fruit is 43g, the fruit is nearly round, red, the flesh is white, the flesh is thick and small, sweet and crisp, fragrant and delicious, the soluble solids is about 35%, the edible rate is 97.3%, and the quality is high. The fruit growth period is 125-135 days.

Xuecheng Dong jujube: mainly produces Zaozheng City, Xuecheng, Yancheng and other places. The fruit is round and slightly flat, the average weight of single fruit is 21.5 g, the pulp is slightly thick, sweet and slightly sour, the soluble solid content is about 30%, and the quality is above medium. In dry years, the pulp is easy to be lignified, forming an "extranuclear nucleus". The fruit growth period is about 130 days.

Chengwu Dongzao: produced in Chengwu, Caoxian and other places in Shandong Province. The fruit is oval or Obovate, the average weight of single fruit is 25.8g, the maximum is 32.1 g, and the fruit is uneven. There are vertical edges, thick pericarp, dark red, crisp pulp, strong sweet taste, soluble solids 35%, 37%, edible rate 97.8%, high quality, etc. The fruit growth period is 120-130 days, and the yield is high.

September Green: also known as October Green, produced in the southwest of Shandong Province. The fruit is slender and oval, with an average single fruit weight of 13.1 g, neat fruit, smooth, bright ochre red, dense pulp, strong sweetness, 28% soluble solids and medium to high quality. The fruit growth period is about 120 days.

2. Suitable storage conditions.

2.1 harvest time: the harvest maturity has a great influence on the storage life, that is, the lower the maturity, the more resistant to storage, the first red fruit (coloring less than 25%) is the most resistant to storage, and the whole red fruit (100 coloring) is the least resistant to storage. For the purpose of fresh food storage, semi-red harvest, for the purpose of processing, early red harvest, short-term storage can be harvested throughout the whole period.

2.2 temperature and humidity: in the temperature range above the freezing point of winter jujube, the lower the temperature, the better the storage effect, and frostbite will occur when the temperature is lower than the freezing point. The freezing point of winter jujube with different maturity is also different. Generally, the freezing point of semi-red jujube is about-2.4 ℃. The initial red jujube is higher than this value. The freezing point of whole red jujube is lower than this value. Therefore, winter jujube at different ripening stages should be stored separately. Winter jujube is also a fruit that is easy to lose water, and the humidity suitable for storage of winter jujube under cold storage is 90%. 95%.

2.3 oxygen and carbon dioxide content: under cold storage conditions, the oxygen content should be controlled at 3% Murray 6%. In the storage environment with high precision of temperature control, the oxygen content should be on the low side, which can improve the fresh-keeping quality. In the storage environment with large temperature error, the oxygen content should be on the high side to prevent anaerobic respiration or carbon dioxide poisoning.

Winter jujube trees are very sensitive to carbon dioxide and should not be stored in fully sealed packaging. More than 5% carbon dioxide content will accelerate the softening and browning of winter jujube, and the appropriate carbon dioxide content is 2% Murray 4%. Packed with 0.05mm thick PVC punching bag, it can prevent carbon dioxide poisoning and maintain humidity in the bag.

To sum up, it is about the recommendation of winter jujube varieties. The editor prefers to eat or Zhanhua winter jujube. How about you? You can also supplement your most distinctive winter jujube variety and talk about its characteristics.

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