Abstract:

In order to explore the ozone infection techniques on fresh winter-jujube fruit effects, winter-jujube fruit as materials, the author studied on different ozone concentrations and different processing times and different packaging material effect for its preservation. VC content, hardness, soluble solids content and the number of fruit surface bacteria, good fruit rate were measured. It was found that ozone treatment could inhibit the decay of winter-jujube, delay VC content, hardness and soluble solids decreased. The results showed that ozone treatment on winter-jujube had a role, and the optimal ozone concentration 40 mg/m3 and fresh time for 120 days processing times and packaging materials on winter-jujube little effect.