一、枣的贮藏加工情况及存在问题枣是木本植物的果实,一年结实一次。全熟时水分约占果实重的73—75%。一般室温条件下存放3天失重5%,5天失重8—9%,完全失去了鲜脆状态。存放8天,失重达14%,果实完全皱缩。由于枣的保鲜时间很短,不耐存放,所以,产枣区多将枣制成各种加工品。我省枣的加工贮藏方面存在的问题是:1.阴雨烂耗。鲜枣收获期正值多雨季节,烂耗很大。正常年景下,枣在树上要烂 First, jujube storage processing and problems Jujube is the fruit of woody plants, once a year strong. Fully cooked when the water accounts for about 73-75% of fruit weight. Generally stored at room temperature for 3 days weight loss of 5%, 5 days weight loss of 8-9%, completely lost fresh crisp state. Store for 8 days, lose weight up to 14%, the fruit completely shrunk. As the jujube preservation time is very short, stalemate, therefore, jujube more jujube made from a variety of processed products. Problems in processing and storage of jujube in our province are as follows: 1. Rainy and rotten consumption. Fresh dates harvest positive rainy season, rotten consumption is large. Under normal circumstances, jujube in the tree to be rotten