鲜枣经脱水干制后,称为红枣。用于贮藏的红枣,要干燥适度,没有破损、没有病虫,色泽红润、大小整齐。红枣含糖量较高,具有较大的吸湿性和氧化性,因此贮藏期间应尽量降低贮藏温度和湿度。低温是减少枣果中维生素C损失的主要手段,干燥不利于微生物的生长繁殖。红枣在贮藏期间,除湿度过大会引起发酵变质和生霉腐烂以外,米蛾、麦蛾等害虫和鼠害也都 Fresh jujube after dehydration, called jujube. Jujube for storage, to dry moderate, there is no damage, no pests, ruddy color, size and neat. Jujube sugar content is higher, with greater moisture absorption and oxidation, so storage should minimize storage temperature and humidity. Low temperature is to reduce the main means of vitamin C loss of jujube, drying is not conducive to the growth and reproduction of microorganisms. Jujube in the storage period, dehumidification over the General Assembly caused by fermentation and mold rot, the moth, moth and other pests and rodents are also