Abstract: [Objective and Method]Aksu Jujub fruits were treated with A,B,chitosan,1-MCP,2,4-D before it was placed in plastic film bags and stored at -1℃.[Result]The results showed that this treatment of A+2,4-D could delay the decrease of Aksu Jujub fruit firmness ,titrable acidity content and total sugar content,postpone the degradation of Vitamin C in fruit,slow down the increase of relative electrical conductivity,keep the fruit to be lower change of red fruit rate during the storage,keep the quality of the Aksu Jujub better,delay its senescence.[Conclusion]This treatment of chitosan + B could keep the lower fragility rate and fruit rotten,and rotten rate fruit rate was only 0.19; after 108 days's storge,control the disease of the postharvest Aksu Jujub during storage.

摘要： [目的]冷藏条件下不同保鲜剂对灰枣贮藏效果的影响,提高阿克苏灰枣的保鲜方法.[方法]试验设置贮藏温度为-1℃,采用A、B、壳聚糖、1-MCP、2,4-D等药剂对果实进行预处理,同时,结合塑料薄膜包装对阿克苏灰枣进行贮藏试验.[结果]采用A+2,4-D处理,可减缓阿克苏灰枣果实硬度、可滴定酸和总糖含量的下降、延缓果实VC的降解、抑制组织相对电导率的升高,这一处理使枣果果实在整个贮期转红率较低,较好的维持了果实贮藏期间的品质,延缓其衰老速度.[结论]壳聚糖+B处理的枣果果实脆腐果率较低,贮至108 d时,果实脆腐果率仅为0.19;,有效降低了枣果贮藏期间的发病率.