Research Progress on Preservation Technology of <i>Ziziphus jujuba</i> Mill.<italic/> cv. Dongzao

HAN Naixuan; CAO Ying; LIU Xiaomin; GAO Ying; SONG Chunli; CUI Weikun; LIU Jichao; SUN Zhongguan

doi:10.13386/j.issn1002-0306.2021110152

Volume 43 Issue 21

Oct. 2022

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Science and Technology of Food Industry > 2022 > 43(21): 414-421. > DOI: 10.13386/j.issn1002-0306.2021110152

HAN Naixuan, CAO Ying, LIU Xiaomin, et al. Research Progress on Preservation Technology of Ziziphus jujuba Mill. cv. Dongzao[J]. Science and Technology of Food Industry, 2022, 43(21): 414−421. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021110152.

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Research Progress on Preservation Technology of Ziziphus jujuba Mill. cv. Dongzao

1.
College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang 277160, China
2.
Shandong Hengrou Biotechnology Co., Ltd., Zaozhuang 277099, China

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Received Date: November 14, 2021
Available Online: August 22, 2022

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Abstract

Abstract

Winter jujube is a major economic crop in Shandong Zhanhua, Shaanxi Dali, Hebei Huanghua and other regions in my country. It is loved by people because of its rich nutrition and crisp taste. Furthermore, it is a common seasonal fruit with large yield, affordable price and high market share. In this paper, the fresh-keeping technology of winter jujube is summarized, and the fresh-keeping technology of winter jujube is systematically discussed from three aspects of physics, chemistry and biology. It focuses on the application and current situation of modified atmosphere preservation and coating preservation technology. This paper provides a reference for the further development of winter jujube preservation technology, and at the same time provides a reference for the preservation of other jujube and its products, which further promotes the progress and development of the food industry.
- winter jujube,
- preservation technology,
- physical factors,
- chemical factors,
- biological factors

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References (65)

References

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