Storage Stability of Fresh Jujube Fruits (Zizyphus Jujuba MILLER)

생대추(Zizyphus Jujuba MILLER) 저장성 연구

  • Song, Jin (National Crop Experiment Station, RDA) ;
  • Lee, Ka-Soon (Chungnam Provincial RDA) ;
  • Kang, Hyun-Ah (Department of Food science and Technology, Chungnam National University) ;
  • Chang, Kyu-Seob (Department of Food science and Technology, Chungnam National University)
  • Published : 1998.04.01


In order to study storage stability of fresh jujube fruits (Zizyphus jujuba Miller) controlled atmosphere storage, polyethylene film packaging and non-packaging were compared. Jujube fruits were stored on the following gas compositions: 1.5% carbon dioxide and 5, 8, 10, 12% oxygen at $7^{\circ}C$, respectively. And 0.05 mm PE packaging and non-packaging were stored at $1^{\circ}C,\;4^{\circ}C\;and\;7^{\circ}C$. Safe storage period of Bokjo jujube fruits was four weeks when stored in CA condition of $O_2\;10%\;and\;CO_2\;1.5%$ in terms of their overall quality. The rate of weight loss was not much changed either by storage method of CA or by PE film packaging. In surface color the a value of jujube fruits increased but L and b values decreased during the storage period. Hardness showed the trend of increase in all the treatment for 2 weeks of storage while in CA it decreased more than the others after 4 weeks of storage. Soluble solids and titratable acidity were changed slightly. Vitamin C contents were gradually decreased in all treatments, but non-packed jujubes at $1^{\circ}C$ were slightly increased.