Changes of the Content of Main Active Components of Huping Jujube in Different Maturity Periods During Storage

Huping jujube at different maturity stages was used as the test material, treated with chlorine dioxide and fresh jujube preservative, and the content of five active components of jujube fruit polysaccharides, polyphenols, flavonoids, triterpenes, and nucleosides were measured and analyzed regularly during storage. The results show that: Huping Jujube of the control treatment, the green fruit (S1) and the white fruit (S2) could be effectively stored for 60 d, and the circle red fruit (S3) could be effectively stored for 45 d, and the half red fruit (S4) and the whole red fruit (S5) could be effectively stored for 30d. The best fresh-keeping treatments for jujube fruits are fresh jujube preservatives, which could be effectively stored for 60 days, and the rot rate was less than 10%. The content of main active ingredients (except total flavonoids) of Huping jujube showed a downward trend with the prolonged storage time. Compared with the control, both the fresh jujube preservative and chlorine dioxide treatment are beneficial to the maintenance of the content of the main active components of the Huping jujube, and the fresh jujube preservative is more effective.