Effect of three fresh-keeping methods on storage quality of Dapingding jujube

Dapingding jujube of Chaoyang was used to study the keep- freshing effect of CaCl2, rosemary extract, hot water at (4±0.3) ℃ low temperature. The quality attribute of rotting rate, vitamin C, titratable acidity, texture characteristics and flavor substances of the jujube were measured after different treatments. Results showed fresh-keeping effects were well with those treatments of 2.0% CaCl2solution, 0.2% rosemary extracts solution, and 45℃ hot water. Calcium salt treatment could effectively inhibit the skin hardness decreased, maintain the content of VC and titratable acidity. Rosemary extracts solution was a good way to decrease the rotting rate ( p < 0. 05) , kept the VC content significantly. Hot water treatment could improve the good fruit percentage (p<0.05) , delay fruit senescence remarkable higher than control treat. Electronic nose detection results showed that the aroma compounds of jujube in the rate of change and the law were not the same under different preservation approach. The linear discriminant analysis (LDA) method could be used to distinguish the freshness of jujube.