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 preservation period of winter jujube has been significantly extended, reaching 70 to 120 days under proper conditions. Below are the key factors that contribute to effective storage.
First, the timing of harvest plays a crucial role in determining the fruit’s shelf life. The maturity level at harvest greatly affects its ability to be stored. Generally, the less mature the fruit, the longer it can be stored. For example, fruits that are less than 25% red in color are the most resistant to storage, while fully red (100% red) fruits have the shortest storage life. If the goal is to keep the jujubes fresh for consumption, it's best to harvest them when they are half-red. For processing purposes, early red harvests are preferred, and short-term storage can be achieved by harvesting throughout the season.
Temperature and humidity are also critical in maintaining the quality of stored winter jujubes. The ideal storage temperature should be just above the freezing point of the fruit. The lower the temperature, the better, as long as it doesn’t drop below the freezing point, which can cause frost damage. Different maturity stages have different freezing points—semi-red jujubes typically freeze around -2.4°C, while early red ones 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 jujubes are prone to dehydration, so maintaining a relative humidity of 90–95% in refrigerated storage is essential.
Oxygen (Oâ‚‚) and carbon dioxide (COâ‚‚) levels also need careful control during refrigeration. It is recommended to maintain Oâ‚‚ levels between 3% and 6%. In environments with precise temperature control, lower Oâ‚‚ levels help preserve quality, while in areas with larger temperature fluctuations, slightly higher Oâ‚‚ levels are needed to prevent anaerobic respiration or COâ‚‚ toxicity.
Jujubes are highly sensitive to COâ‚‚, so they should not be stored in completely sealed containers. A COâ‚‚ concentration above 5% can accelerate softening and browning. The ideal COâ‚‚ level is between 2% and 4%. Using 0.05mm thick PVC bags with small holes allows for controlled gas exchange, preventing COâ‚‚ poisoning while maintaining internal humidity. This method helps extend the freshness and quality of the fruit during storage.
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