Effect of Storage Temperature and Duration on the Physical Properties of Chinese Jujube Fruits

Abstract

This study evaluated the effects of different storage temperatures and storage periods to determine optimal conditions for preserving fresh Chinese jujube (Ziziphus jujuba Mill.) fruits. Three storage temperature levels—low (5°C), medium (15°C), and room temperature (22°C)—as well as storage periods of 3, 6, 9, and 12 weeks were investigated.