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Effects of hypobaric storage on physiological and biochemical changes in Dong jujube fruit were investigated. Hypobaric storage significantly delayed the decrease in firmness and maintained content of ascorbic acid, reduced accumulation of ethanol and acetaldehyde in pulp and respiration, inhibited activities of ascorbic acid oxidase and alcohol dehydrogenase and slowed down the rate of ethylene production, but had little effect on flesh browning of the fruit.
Effects of hypobaric storage on physiological and biochemical changes in Dong jujube fruit were investigated. Hypobaric storage significantly delayed the decrease in firmness and maintained content of ascorbic acid, reduced accumulation of ethanol and acetaldehyde in pulp and respiration, inhibited activities of ascorbic acid oxidase and alcohol dehydrogenase and slowed down the rate of ethylene production, but had little effect on flesh browning of the fruit.