FACTORS AFFECTING PRODUCT QUALITY DURING FRESH STORAGE OF JUJUBE (ZIZIPHUS JUJUBA MILL.)
DOI:
https://doi.org/10.37547/Keywords:
Jujube, fresh fruit, storage conditions, shelf life, shriveled fruit, vitamin C and sugarsAbstract
In this study, to determine the optimal conditions for storing jujube (Ziziphus jujuba Mill.) fruits fresh, work was carried out to assess various storage temperatures and periods. Three levels of storage temperature were studied - low (5°C), medium (15°C), and room temperature (22°C), as well as at 3, 6, 9, and 12-week storage periods. Also, work was carried out to determine the quality indicators of the product, the amount of vitamin C, soluble sugars, the amount of shriveled and natural loss of fruits, and necessary recommendations were given for production enterprises.
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