Winter jujube is a nutrient-rich fruit, but it has poor storage resistance. Under natural post-harvest conditions, it can only remain crisp for about a week. However, with the advancement of storage technology in recent years, the shelf life of winter jujube can now be extended to 70–120 days. To achieve this, it's essential to follow proper storage conditions.
First, the timing of harvest plays a critical role in determining the fruit's storage life. The lower the maturity level at harvest, the longer the fruit can be stored. For example, fruits that are less than 25% red (still greenish) have the best storage potential, while fully red fruits (100% red) are the least resistant to storage. If the goal is to store the fruit for fresh consumption, it's best to harvest when the fruit is semi-red. For processing purposes, early red harvests are more suitable, and for short-term storage, fruits can be harvested throughout the ripening period.
Temperature and humidity are also key factors. Winter jujube should be stored at temperatures just above its freezing point, as lower temperatures generally improve preservation. However, if the temperature drops below the freezing point, frost damage can occur. Different maturity stages have different freezing points—semi-red jujubes typically freeze at around -2.4°C, while early red fruits have a higher freezing point, and fully red ones freeze at a lower temperature. Therefore, jujubes at different maturity levels should be stored separately. Additionally, winter jujube is highly prone to dehydration, so it's recommended to store it at 90–95% relative humidity under refrigeration.
Oxygen and carbon dioxide levels are also important in refrigerated storage. Oxygen levels should be maintained between 3% and 6%. In environments with precise temperature control, lower oxygen levels help maintain better quality. However, in areas where temperature fluctuations are common, slightly higher oxygen levels are needed to prevent anaerobic respiration or carbon dioxide toxicity.
Winter jujube is particularly sensitive to carbon dioxide. It should not be stored in completely sealed containers, as high COâ‚‚ levels (above 5%) can accelerate softening and browning. The ideal COâ‚‚ concentration is between 2% and 4%. Using a 0.05mm thick PVC bag with small holes can help prevent COâ‚‚ buildup while maintaining internal humidity, ensuring better preservation of the fruit.
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