Effect of low temperature and packaging material on storage life of "Bombay" Jujuba (Zizyphus manritiana Lamk.)
1982
Monthira Salak
The effect of temperature and packing was studied in relation to the storage life and quality of Indian jujube. Jujuba fruits were stored in baskets, non-perforated polyethylene bags with 16 holes at 5 degrees Centigrade, 10 degrees Centigrade, 15 degrees Centigrade and room temperature (28 degrees Centigrade). The results showed that jujube fruits in polyethylene bags with holes were still in good condition after 16 and 24 days in storage of 5 degrees Centigrade an 10 degrees Centigrade but percent total soluble solids decreased gradually. For 15 degrees Centigrade and room temperature, jujube could only be kept for 8 and 4 days. Jujebe stored in non-perforated polythylene bags was better than in baskets if they were kept at low temperature
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