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采用不同包装材料、低能紫外线辐照灭菌和低温贮藏的综合措施，进行了红枣保鲜贮藏试验，对８个枣品种的保鲜效果进行了研究。结果表明：板枣、官滩枣、郎枣、相枣、屯屯枣、壶瓶枣、骏枣贮藏６０ ｄ时，好果率达６３１ ％ 。贮藏１１０ ｄ 时，可食果率达９５ ％ 。郎枣最耐贮藏，可食果率保持９５ ％ 的贮藏期可持续１３５ ｄ。梨枣贮藏６０ ｄ时，好果率达３５％ ，９５ｄ 时，可食果率达９５％ 。通过对枣保鲜贮藏６个形质数量性状指标的研究，划定了鲜枣贮藏要经过脆果期、脆果软化期、软果期、腐烂果期４ 个时期。阐述了保鲜枣具有新鲜性、营养性、食用性等特性。太原、武汉市市场调研分析显示，保鲜枣投入产出比为１∶２８７。
Using different packaging materials, low-energy ultraviolet radiation sterilization and low temperature storage of comprehensive measures were conducted jujube fresh storage test, the preservation effect of 8 jujube varieties were studied. The results showed that the good fruit rate reached 631% when the dates of Panzhi date, Guantan date, Langzao date, Jujube date, Tunting date, Huping jujube and Jujube were 60 days. When stored for 110 days, the edible fruit rate reached 95%. Langzao most resistant to storage, edible fruit rate to maintain 95% of the shelf life of 135 d. When the jujube was stored for 60 days, the good fruit rate reached 35%. At 95 days, the edible fruit rate reached 95%. Through the study on the quantitative traits of 6 traits in storage of jujube fruits, the fresh jujube should be stored in 4 periods of crisp fruit period, soft fruit softening period, soft fruit period and decayed fruit period. The fresh jujube, nutritious and edible properties are described. Taiyuan, Wuhan market research shows that the fresh and put into the output ratio of 1: 2 87.