Studies on the Relationship Between the Abscisic Acid (ABA) and the Quality Changes of Fresh Jujube During Storage

Fresh jujube with high respiratory intensity belongs to non climacteric fruit, thus abscisic acid (ABA) plays an important role in the ripeness and senescence of jujube during storage. The relationship between ABA and the quality changes of jujube during storage were discussed in this article. The experimental results demonstrated that ABA is one of the main factors resulting in the softness and senescence of jujube. The change of the ABA content of jujube displays an arch curve during storage. The lower temperature storage can decline the value of peak and delay the appearance of peak. 2,3,5 triiodobenzoic acid(TIBA) can effectively restrain the formation of ABA and have an excellent fresh keeping effect. After, the rate of fresh jujube can reach to 85% after 120 days as treated with TIBA. The juice of Izalpinin is similar to TIBA in keeping fresh. What's more, it is free of poison and expensiveness so that it can be used as a substitute for TIBA.