The brewing technology of Lizao vinegar;

Mechanism for prolonging cold storage life of Li jujube(Zizyphus jujuba Mill. cv. Lizao) fruit by heat air treatment;

Ethylene production, MDA content and LOX activity of postharvest li jujube fruit increased, butfirmness, VC content and sound fruit rate decreased.

According to a physiological and biochemical analysis of respiratory rate, water loss rate, cell membrane permeabolity and peroxidase activity on Li jujube fruit spread in room temperature, the results showed that Li jujube fruit spread in room temperature had higher respiratory rate and water loss rate, fruit become senes cent and soft quickly.

In this paper,effects of preharvest bagging on postharvest storage property of Lizao jujube were studied.

[Objective] The aim was to analyze the effect of hypobaric condition on physiological and biochemical changes of Lizao jujube.

In this thesis, effects of bagging in pre-harvest and medicament treatments in postharvest on postharvest storage property of Lizao jujube were studied.

Effects of Postharvest Heat Treatment and Ultrastructural Changes in the Cell of Chinese Jujube Fruits during Ripening and Senescence;

Effects of regulated deficit irrigation at different growth stages on greenhouse pear-jujube quality

In this paper, Tsim Jujube was used as raw materials to fermentate and produce jujube fruit wine and jujube fruit vinegar,the characteristics of raw materials,the processing of the fermentation, the selection of acetic acid bacteria, as well as the identification of the qualitative flavor substances were mainly studied.