Fresh jujube is recommended as a healthy and nutritious snack due to its low calorie and sugar content compared to dried jujube. But fresh jujube fruit has a short shelf life. This work aimed to study the effect of different initial modified atmosphere compositions on the quality properties and shelf-life of fresh jujube fruit. Experimental treatments were passive-MAP (control), vacuum, active-MAP1 (25% O 2 | 5% CO 2 ), and active-MAP2 (15% O 2 | 10% CO 2 ). Results indicated that vacuum and passive-MAP treatments significantly reduced, weight loss, fruit total soluble solids, and browning index, and maintained fruit firmness in comparison with other treatments. Vacuum treatment improved total phenolic compound, Vitamin C, and sensory evaluation of jujube fruit. In addition, the highest shelf life was accompanied by acceptable quality and obtained in vacuum packaging (42.33 days) and passive-MAP (36.67 days) treatments. Overall, it can be concluded that prestorage vacuum packaging or passive-MAP treatment had a positive effect on the post-harvest quality attributes and extended the shelf life of fresh jujube fruit. Also, results from the present study are of importance to the jujube industry on theoretical and practical aspects.

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Pomegranate fruit is very popular due to its high commercial importance and health benefits. This experiment aimed to evaluate the sensory quality, color, and biochemical properties (TSS, TA, TSS/TA, anthocyanin content and total antioxidant capacity) of pomegranate fruit under post-harvest treatments, included ethanol (EtOH), sodium bicarbonate (SBC), and different packaging. Experimental treatments included: 10% (v/v) EtOH, 1% (w/v) SBC, and the type of packaging (passive-MAP and vacuum). Fruit were then stored at 5±1°C and 90% relative humidity for ten weeks. The peel and aril color evaluations indicate that EtOH treatment and vacuum packaging (VP) improved the quality of pomegranate color by increasing a* and decreasing L*. These treatments made the skin color and aril color lighter and redder in pomegranate. In addition, the treatments reduced decay and maintained total soluble solids (TSS), and titratable acidity (TA). Interestingly, EtOH treatment improved fruit nutritional quality as it increased total antioxidant capacity and anthocyanin content by 20% and 50%, respectively, compared to the control. The sensory analysis indicated that treated fruit with EtOH and VP scored higher in taste, color, texture, and appearance, and showed the best acceptability from the panelists’ viewpoint. In conclusion, EtOH and VP significantly improved pomegranate fruit quality during cold storage since preserved sensorial quality and bioactive compounds and reduced decay.