不同成熟度沾化冬枣冰点测定及适宜贮藏温度的研究  

Determination of Freezing Point and Optimal Storage Temperature for Jujube 'Zhanhua Dongzao' in Different Degrees of Maturity

作　　者：乔勇进[1] 孙蕾[1] 吴兴梅[1] 王开芳[1] 曲永云[1] 孙道英[1] 

机构地区：[1]山东省林业科学研究院,山东济南250014

出　　处：《经济林研究》2005年第1期10-12,共3页Non-wood Forest Research

基　　金：国家林业局"948"项目"核果类果品气调保鲜技术引进"研究工作的部分内容(编号:2000-12-006)。

摘　　要：贮藏温度是影响沾化冬枣贮藏寿命的关键因素,对白熟果、初红果、半红果和全红果4种成熟度冬枣冰点的温度进行了测定,分别为-2.1℃、-3.1℃、-3.9℃和-4.0℃。在此基础上确定了不同成熟度冬枣的适宜贮藏温度,为沾化冬枣贮藏提供了理论和技术依据。The storage temperature is the critical factor that affects the shelf life of jujube 'Zhanhua Dongzao'. The freezing-point temperatures of the green fruit, about-to-be red fruit, half red fruit and completely red fruit were identified to be -2.1, -3.1, -3.9 and -4.0 degrees centigrade, respectively, which provided theoretical and practical guidance for determining the optimal storage temperatures for this fruit in its different stages of maturity.

关 键 词：贮藏温度 沾化冬枣 成熟度 测定 冰点 贮藏寿命 技术依据 全红果 

分 类 号：S665.1[农业科学—果树学] TS255.3[农业科学—园艺学]