Combined effects of Aloe vera gel and modified atmosphere packaging treatments on fruit quality traits and bioactive compounds of jujube (Ziziphus jujuba Mill.) fruit during cold storage and shelf life

Effect of Aloevera gel /tamarind starch/whey protein based edible coating on shelf life and postharvest quality of ber fruit (Ziziphusmauritiana) stored at 4 ± 1°C and at 25 ± 2°C

“…2). Islam et al (2022) who worked on ber explained the functionality of aloe vera gel edible coating, which provided oxygen and moisture barrier properties thus lowering the metabolic activity and leading to a lesser decline in phenolic components. Senescence of fruit is also a cause for the decline in phenol content.…”

“…Being climacteric in nature, the fruit shows a low shelf life of 3–4 days at room temperature, thus generating a massive amount of waste during peak season. Rapid softening due to ethylene and water loss is responsible for the senescence, which results in softening followed by browning and decay (Islam et al ., 2022). Aloe vera gel based edible coating exhibits its effectiveness in enhancing the shelf life of fruits by creating an envelope that retards the transfer of solutes, gases and moisture through the fruit's surface.…”

Incorporation of 1-methylcyclopropene and salicylic acid improves quality and shelf life of winter jujube (Zizyphus jujuba Mill. cv. Dongzao) through regulating reactive oxygen species metabolism

“…Dongzao) is one of the important fruits in Xinjiang, China, and is popular for its flavor and texture. It is rich in biologically active substances, such as flavonoids and polyphenols, which have disease-preventing and health-promoting functions ( 1 , 2 ). Due to the short shelf life at room temperature, winter jujube fruits are commonly stored at low-temperature conditions to improve the commercial quality of fruit.…”

“…So, simple low-temperature storage is not sufficient for the preservation of winter jujube fruit. At present, some preservation techniques have also been reported for the postharvest shelf life extension of winter jujube fruit, including reduced pressure storage, https://www.sciencedirect.com/topics/food-science/modified-atmosphere-packaging controlled atmosphere storage, and chemical preservation ( 1 ).…”

Exogenous melatonin treatment on post-harvest jujube fruits maintains physicochemical qualities during extended cold storage

“…is a characteristic economic forest fruit native to China ( Liu et al, 2014 ). Jujube fruit is very popular among consumers due to its unique aroma and taste, as well as its high content of ascorbic acid (AsA), phenolic compounds, triterpene acids, mineral elements, and other medicinal and edible homologous substances ( Bai et al., 2016 ; Guo et al, 2015 ; Islam et al, 2022 ; Karakaya et al, 2020 ; Ozturk et al, 2021 ; Pu et al, 2017 ; Tahergorabi et al, 2015 ). Postharvest jujube is highly perishable due to its strong respiration intensity and metabolism.…”