Effect of Cold Plasma Treatment on the Softening of Winter Jujubes (Ziziphus jujuba Mill. cv. Dongzao)

Abstract

Cold plasma (CP) is a green and efficient preservation technology, but its effect on preventing the postharvest softening of fruits and vegetables is still unclear, and the effects of different CP intensities on the postharvest softening of winter jujubes (Ziziphus jujuba Mill. cv. Dongzao) have been little studied. In this study, we investigated the effects of different CP intensities (0 kV, 40 kV, and 80 kV) on the postharvest storage quality of winter jujubes and the activities of key enzymes related to softening during storage. The results showed that compared with the control group, the contents of firmness, total soluble solids (TSS), titratable acidity (TA), and vitamin C (VC) in the CP treatment group were higher and the respiratory intensity and weight loss rate were lower. In addition, CP treatment can also inhibit the degradation of protopectin and cellulose and the accumulation of soluble pectin. Moreover, CP treatment inhibited the activities of polygalacturonase (PG), pectin methyl esterase (PME), 3α-L-arabinoside (α-L-Af), 4β-galactosidase (β-gal), cellulase (Cx), and β-glucosidase (β-Glu). This shows that CP treatment has a positive effect on the preservation of winter jujubes, and the preservation effect of the 80 kV treatment was better than that of the 40 kV treatment. This provides a certain basis for cold plasma treatment in the preservation of winter jujubes.

Mechanism of Peppermint Extract-Induced Delay of ‘Packham’s Triumph’ Pear (Pyrus communis L.) Postharvest Ripening

“…The softening of fruit represents a process of degradation of the fruit cell walls, in which PE, β-GAL, and α-L-Af play important roles [ 34 , 35 , 36 ]. After peppermint extract treatment, the activities of these enzymes related to cell wall degradation decreased, and the corresponding gene expression was downregulated.…”

Transcriptome Analysis of the Preservation Effect of Three Essential Oil Microcapsules on Okra

“…Preservation measures are usually taken to maintain the storage quality of postharvest okras. Although traditional chemical preservatives have a certain preservation effect on okra, residual preservatives on the surface of the vegetables can cause food safety issues [7].…”