1 During the white mature stage, the chlorophyll of the flesh cells was greatly reduced, and the peel turned green and white, and the volume no longer increased.
2 The brittleness period begins from the stem and fruit shoulder, and gradually turns red until it is completely red. At this time, the fruit is bright, the appearance is beautiful, the texture of the flesh is brittle, the juice is increased, and the fresh food quality is sweet and slightly acidic, crunchy and juicy.
3 During the maturation period, the nutrients continued to accumulate, and the sugar content reached the highest value. The skin was gradually purple, and the junction between the fruit stem and the fruit began to turn yellow.
2. The ripening process of jujube fruit during appropriate harvesting period is a critical period for the rapid shaping of the specific shape, color, nutrition and flavor of different varieties of jujube fruit. Only proper harvesting can maximize the excellent characteristics of the excellent varieties.
Different uses of jujube fruit harvest different standards. For processing candied dates, the white ripening period is suitable for harvesting. For fresh food and processed dates, the brittle ripening period is suitable for harvesting; for making dried dates, fruit ripening should be performed when the fruit is fully ripe and the sugar is fully converted. At this time, the jujube is completely colored and the flesh is changed. Soft, peel slightly wrinkled, jujube fruit water content decreased. The fresh fruit was best harvested from the early red to the small red during the early ripening period.
The determination of the appropriate time for harvesting should also take into account weather, storage processing and market demand. If the harvest is severe before harvest, it can be harvested as early as possible. In view of the differences in maturity of different jujube trees and different jujube dates on the same tree (up to 2 weeks or more), it is advisable to harvest in stages, especially for fresh food, in stages.
3. Harvesting method 1 Hand picking is mainly used for the harvesting of fresh and processed dates. Although it is labor-intensive, it can guarantee that fresh dates will not be damaged and will be conducive to long-term storage. Harvesting should be based on the principle of “light picking, light release, avoiding collision, falling and maintaining fruit integrityâ€. The fruit is required to have a stalk, and there must be no mechanical injury between the fruit and the stalk. The wound at the stalk can easily cause the rot of the fresh jujube caused by the disease.
The correct method of harvesting is to carry fruit-shearing scissors with you. Do not pick fruits with your hands when picking. Hold fruit in one hand, and cut with fruit-shearing scissors from the handle and the jujube hanging connection to maintain the integrity of the fruit. The harvested fruit is placed in a fruit basket with a soft, lining that is free of thorns on the inner wall. Pour it gently when packing to reduce bruising. In addition, to avoid picking in the morning when the dew is not dry, fruit picking at this time is likely to cause cracks in the handle, the end of the fruit picking, as soon as possible classification storage.
2 The shock is mainly applicable to the harvesting of dried dates. Generally use wooden sticks to shake the date sticks, spread singles and jujube under the tree, to reduce the damage of jujube and save labor. With this method of harvesting, care should be taken to protect the tree. The annual turbulence should be relatively fixed to reduce scars.
3 Chemical recovery is mainly applicable to the harvesting of dried dates. In the 5 to 7 days before the intended harvest, 200 mg/L ethephon solution was sprayed evenly throughout the tree. Generally, it can be effective on the 2nd day after spraying, and on the 4th day it enters the peak of fruit drop. After 5 to 6 days after spraying, gently shake the branches and all the dates can be dropped.
4. Storage of jujube fruit 1 Storage of fresh jujube Fresh jujube has poor storage stability. At room temperature, it naturally becomes soft for about 5 days, and it loses its crisp state. After a week, it shrinks obviously, and the vitamin C content drops drastically, losing the value of fresh food. At present, the long-term storage of fresh jujube is at the exploratory research stage. The main factors affecting the shelf life of fresh jujube include variety, maturity of harvest, and storage environment. There is a great difference in storage tolerance between jujube varieties. Generally, the late-maturing varieties are more resistant to storage than the earlier-maturing varieties, and the less-fruited and large-fruit-type flesh are more resistant to storage, while the dry and fresh products are more resistant to storage than the fresh and dried varieties. .
Harvest maturity has a significant effect on the shelf life of fresh jujube. This effect has a dual nature, that is, the lower the maturity, the less likely to be softened and deteriorated, but the more likely it is to lose water, brittle, and the worse the quality. The degree of maturation of different varieties has great differences in the degree of maturity, and the more intolerant the varieties are, the more susceptible they are to the affected species.
Storage environment mainly refers to temperature, humidity and gas composition. Temperature is the most important environmental factor affecting the shelf life of fresh jujube. Within a certain temperature range, the lower the temperature, the better the storage effect, but below the freezing point, it will produce frostbite. The storage temperature is maintained at -1 to -2°C, and the safety control is 1°C. The fluctuation range of the storage temperature is not more than 2°C, and the fluctuation of fruit temperature is not more than 0.5°C. If the temperature of the warehouse fluctuates too much, the inside of the fresh-keeping bag will be easily dew, the mold will grow rapidly, and the fruit will be easily rotted.
Humidity: Fresh jujube is prone to losing water, and controlling the dispersion of flesh water is one of the key measures for storage preservation. Appropriate storage environment humidity is about 90%, due to the storage temperature below 0 °C conventional sprinkler humidification method will make the water freeze, humidification effect is not ideal, the use of fresh bag packaging, bag humidity can reach the desired target.
Gas composition: The ideal gas concentration for jujube fruit storage is 3% to 5% oxygen, carbon dioxide ≤ 1%.
Preservation of jujube must be performed on the jujube fruit according to primary selection, classification, pre-cooling, and packaging before preservation.
Grading: After the fruit is harvested, the fruit is subjected to primary selection, the fruit of the disease and fruit is removed, the fruit has obvious mechanical injury or does not have a fruit stem, and the overripe fruit does not meet the storage requirements. After the primary fruit is sorted according to the degree of coloring, that is, green fruit, half red fruit, whole red fruit. Can also be sorted according to the single fruit weight, in order to facilitate outbound sales.
Pre-cooling: Pre-cooling is quickly cooled by spraying or soaking water before entering the warehouse.
Packing: Packed with perforated plastic film bags (made of 0.04 to 0.07 mm thick low-density ethylene or non-toxic polyvinyl chloride film), stacked in a stack, and the temperature is controlled at 01°C (or slightly below the freezing point). The relative humidity of the bag is between 90% and 95%, and the carbon dioxide concentration is below 5%. Samples are often checked for changes in fruit quality. The method can be used for fresh-keeping for about 100 days.
2 Storage of dried jujube The jujube preserved for a long period of time requires dry, cool and light environmental conditions. Pay attention to pest control and rodent control. There are many storage methods for dried dates, which are commonly used in cylinder storage, storage, housekeeping, and plastic bags. In recent years, there have also been plastic inflatable air storage, air conditioning storage, radiation storage and so on. Among them, long-term cold storage is the best. Dry jujube during storage, if any insects, regain phenomenon, timely re-sun or heating and drying.
Plastic bag packaging and storage, can maintain the quality of red dates, small investment, simple technology, storage can still maintain good color and flavor after 1 year. The method is to use 0.07 mm polyethylene film, each bag is loaded with a certain amount of red dates, sealed vacuum, placed in a dry and cool room.
Plastics account inflation storage, low cost, can keep red dates dry, taste normal, and pest control, anti-mildew. The red date with insects was put into the air account. Generally, two days later, all the pests died. The method is to put the jujube into a closed plastic bag and then store it with nitrogen or with carbon dioxide to control the oxygen content in the account to be less than 8%.
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