Study on Fermentation Regularity of Lingwu Long Jujubes at Different Maturity

Abstract:

The experiment was carried to study the fermentation regularity of different maturity, so as to provide theoretical basis for the effective storage of Lingwu long jujubes. The results showed that with the increase of maturity, the fermentation rate of fruits also increased, and the fermentation rate of eight, nine, ten mature fruits had significant differences, and the seven, eight mature were not. Based on the fermentation regularity and other quality indicators, the conclusion was that the storage of Lingwu long jujubes should be appropriate to eight mature jujube.

• Periodical: Applied Mechanics and Materials (Volumes 522-524)
• Pages: 1151-1154
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.522-524.1151
• Online since: February 2014
• Authors: Lan Chen, Teng Yue Wang, Xi Hong Li, Zhan Ru Ma, Qi Li, Mei Mei Hao, Yao Yao Li, Xin Hong Huang, Huan Huan Chen
• Keywords: Alcohol Content, Fermentation Regularity, Lingwu Long Jujube, Maturity

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