关键词: 综合评价, 综合评价

Abstract: In order to research the green pre-treatment technology of Indian jujube fruits cold-storage inhibiting peel’s browning and the physiological mechanisms on anti-oxidation, the experiment was designed in orthogonal test. Indian jujube fruits were treated with 3 factors such as calcium and chitosan and hot water. The influences of the 3 factors on the peel’s browning of Indian jujube fruits were explored in this paper. The results indicated that: the treatments of calcium and hot water could inhibit the peel’s browning and reduced the content of MDA in peel, and the treatment chitosan could improve the peel’s browning and increased the content of MDA in peel. The treatments of calcium and hot water could inhibit the activity of PPO in peel, and the treatment chitosan could improve the activity of PPO in peel. The treatments of calcium and hot water could improve the activity of SOD and POD in peel, and the treatment chitosan could inhibit the activity of SOD and POD in peel. The treatments didn’t inhibit the activity of CAT in peel, and increased the activity of CAT in peel at the peak. In summary, the treatments calcium and hot water could improve the storage effects and loosen the injuries of reactive oxygen species in peel.