Changes of quality traits and phytochemical components of jujube fruit treated with preharvest GA3 and Parka during cold storage

Abstract

The study aimed to assess the effects of pre-harvest gibberellic acid (GA3) and Parka applications on fruit quality and bioactive components of jujube (Ziziphus jujuba Mill. cv. ‘Li’) fruit during the storage. Fruit were kept at 0±0.5 °C and 90±5% RH for 45 days. Parka and GA3 applications delayed weight losses and respiration rate in the cold storage. While the effect of the Parka application on the decrease in fruit firmness values depending on the storage time was not significant, it can be said that GA3 application was effective in maintaining the fruit firmness in the cold storage. The increase in soluble solids content (SSC) during cold storage was less with GA3 application. The decrease in titratable acidity with ripening in the cold storage was similar in the Parka and control applications. It can be said that GA3 application was effective in maintaining the titratable acidity during storage and this effect increased with the combination of Parka+GA3. The highest vitamin C at the end of the storage was recorded in fruit treated with Parka. Total phenolics, total flavonoids and antioxidant activity decreased in all applications during the storage. GA3 and Parka applications retarded the losses in total phenolics, total flavonoids and antioxidant activity in the storage. As a result, it can be said that the pre-harvest GA3 and Parka applications give positive results in maintaining the quality properties of jujube fruit in the cold storage.

Morphological and chemical characterizations of jujube (Ziziphus jujuba Mill.) to select superior accessions

“…Jujube also has significant antioxidant properties that can neutralize the activity of free radicals, so its fruit is involved in traditional medicine (Tatari et al., 2016). The flesh of jujube fruit contains protein, fat, carbohydrates, calcium, phosphorus, and iron (Karakaya et al., 2020; Ozturk et al., 2021). Jujube fruits are consumed worldwide as food and herbal medicine because of their impact on human health and benefits (Chen et al., 2017).…”

Maviyemişin (Vaccinium corymbosum L.) Meyve Kalite Özellikleri Üzerine Biyofilm Uygulama Rejimlerinin Etkisi

“…Edible biofilm treatments are an agricultural technology used to reduce the effects of diseases and pests on fruits and vegetables (Güneş, 2020), retard fruit cracking (Ozturk et al, 2018) and delay fruit quality losses during postharvest cold storage and shelf life (Fakhouri et al, 2012;Karakaya et al, 2020). In many studies conducted (Castro & Paulin, 2012;Han et al, 2014;Aglar et al, 2017;Measham et al, 2020), it has been stated that edible biofilms are based on the tasks they undertake to maintain and increase fruit quality.…”

Worldwide productivity and research trend on fruit quality: a bibliometric study

“…Fruit quality includes both appearance quality and internal quality ( Corpas and Palma, 2018 ). Appearance quality consists of fruit shape, fruit size, single fruit weight, and fruit color ( Sofia and Sinéad, 2014 ; Martuscelli et al., 2016 ); while intrinsic quality mainly includes flavor, aroma, sugar acid ratio, soluble solids content, nutritional composition, and storage and transportation performance ( Kucuker and Ozturk, 2014 ; Karakaya et al., 2020 ; Zhu et al., 2020 ; Faizy et al., 2021 ). The absolute content of sugars, amino acids, and vitamins in the fruit usually increases with fruit growth ( Li et al., 2018 ), while the content of organic acids and pectin decreases with fruit maturity ( Aubert et al., 2019 ).…”