|Table of Contents|

Effects of Fresh Jujube Preservatives on Postharvest Storage Quality and Protective Enzymes of Winter Jujube

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2023年22
Page:
94-99
Research Field:
Publishing date:

Info

Title:
Effects of Fresh Jujube Preservatives on Postharvest Storage Quality and Protective Enzymes of Winter Jujube
Author(s):
GAO Wei1; FENG Yunfang2; ZHANG Xinxian2; GAO Zhenfeng2; FENG Zhihong2
(1.Innovation and Entrepreneurship College，Shanxi Agricultural University，Taigu，Shanxi 030801；2.School of Food Science and Engineering,Shanxi Agricultural University,Taigu,Shanxi 030801)
Keywords:
winter jujube; fresh jujube preservative; storage effect; nutritional composition; protective enzyme
PACS:
S 665.1
DOI:
10.11937/bfyy.20231341
Abstract:
Taking winter jujube as the test material and treated with fresh jujube preservatives，the sensory quality (decay rate，hardness)，nutritional content (soluble solids，vitamin C，total phenols，flavonoids)，and protective enzyme activity (SOD，CAT，PAL，CHI) of winter jujube fruit were measured to analyze the effects of fresh jujube preservatives on the fruit quality and its physiological and biochemical characteristics during storage，in order to provide reference for the control of winter jujube storage quality.The results showed that compared with the control，fresh jujube preservatives could effectively reduce the decay of winter jujube fruit，maintain the hardness of winter jujube fruit，maintain the content of soluble solids，vitamin C，total phenols and flavonoids，maintain the antioxidant activity of SOD and CAT，and enhance the disease resistance activity of PAL and CHI.In summary，the treatment with fresh jujube preservatives was beneficial for improving the storage properties of winter jujube fruits and prolonging their shelf life.

References:

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Last Update: 2023-12-15