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研究了不同成熟度冬枣用ＰＥ打孔袋包装后，在不同温度下的贮藏效果。结果表明，贮后２个月，半红果的贮藏效果明显好于全红果，０℃半红果的软果率和腐烂率分别比０℃全红果低３６和２３个百分点，Ｖｃ含量损失减少４７．１个百分点；０℃的贮藏效果好于－２℃，０℃半红包装果的软果率和腐烂率分别比－２℃半红包装果低１６和６个百分点，Ｖｃ含量损失减少１７５个百分点；ＰＥ包装有利于冬枣的贮藏，０℃半红包装果的脆果率高达７１％，而对照为０。
The effects of different maturities on jujube jujube fruits stored at different temperatures after being packed in PE perforated bags were studied. The results showed that the storage effect of half red fruits was obviously better than that of whole red fruits at 2 months after storage. The soft fruit rate and decay rate of half red fruit at 0 ℃ were 36 and 23% lower than that of 0 ℃ and the loss of Vc was decreased by 47%. 1 percentage point. The storage effect at 0 ℃ was better than -2 ℃. The soft fruit rate and decay rate at 0 ℃ were 16 and 6 percentage points lower than those at -2 ℃ and the loss of Vc was 17%. 5 percentage points; PE packaging is conducive to the jujube’s storage, crisp fruit rate of 0% semi-red packaged fruit as high as 71%, while the control is 0.