中国农业大学园艺系老师邓西民和他的同事们研究枣的加工保鲜贮藏工作,近来取得重要突破。他们现在已经成功地保存冬枣近6个月。贮藏后枣果糖含量没有降低,Vc含量保存90％以上,硬度仍可达到鲜果的85％;果实几乎和贮藏前一样新鲜,果个饱满,颜色鲜艳,果肉甜脆。贮藏期还可以延长6个月,做到鲜食 Deng Ximin, a teacher at the Department of Horticulture at China Agricultural University, and his colleagues studied the preservation and storage of date processed jujube and made important breakthroughs recently. They have now successfully preserved jujube for nearly six months. Jujube fructose content after storage did not reduce the Vc content of more than 90%, the hardness can still reach 85% of fresh fruit; fruit almost as fresh as before storage, fruit a full, bright colors, sweet and crisp flesh. Storage can also be extended for 6 months, so fresh