Physiological change of winter jujube ‘Dongzao’ during storage

Investigation with winter jujube 'Dongzao' at white-maturing and half-reddish-maturing manifested that fruit firmness decreased slowly at early stage but fast at late stage no matter stored at room temperature and low temperature.Low temperature significantly debased dehydration of fruit,and resulted in lower rate of respiration and ethylene production.Distinct climacteric peak was not observed during the whole storage,so 'Dongzao' could be recognized as a nonclimacteric fruit.