Study on Preventing Dongzao Jujube Fruit Serosa Disease with Low Temperature Storage with Hypobaric and Ozone Treatments;

The results showed that when O2 and CO2 wascontrolled at 12%～15% and 0 respectively, Dongzao jujube had a best quality after 100 days storage at 0℃.

In order to provide basic theory for the optimal CA storage conditions and methods for Dongzao jujube, the post-harvest physiology characteristics were probed.

The Effects of Chlorine dioxide (ClO_2) on Quality of Winter Jujube;

Effect of temperature and package on storage quality of winter jujube fruits;

Development of Lactobacillus fermented framberry-Dongzao juice with alcohol;

Development of multi-bacteria fermented compound juice of Dongzao and lycopersicum;

The effect of high -voltage static el ectric field on quality of dongzao and beijing 14peach;

Study on fresh-keeping technology of hypobaric and ozone of Dong jujube;

Fresh-Keeping Effects of Dong Jujube and Residual Dynamics Using Natamycin Treatments in Low Temperature;

was tested in laboratory and the effects on physiological activities and biochemical attributes of Dong jujube fruit during low temperature storage were studied,and suitable concentration for storage of Dong jujube fruit were screened.

Study on Optimization of Quick-freezing and Frozen Storage Conditions of Jujube;

Absorption and utilization of different applied nitrogen forms by winter jujube;

Effect of Postharvest High-oxygen Treatments on‘Dongzao’Jujube Membrane Lipids Peroxidation and Defensive Enzyme Activities during Shelf-life;

Study on quality change of Xinjiang Dongzao jujube under low temperature storage;