Effect of ripening stage on physicochemical properties and antioxidant profiles of a promising table fruit ‘pear-jujube’ (Zizyphus jujuba Mill.)

Wu, Chunsen; Gao, Qing‐Han; Guo, Xudan; Yu, Jingang; Wang, Min

doi:10.1016/j.scienta.2012.09.026

Cited by 85 publications

(95 citation statements)

References 52 publications

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“…These results indicated that total phenolics content in jujube was clearly dependent on the ripening stage, and the highest concentrations were found within the more green stages. Wu et al (2012) reported that uncoloring jujubes account as natural antioxidants with abundant proanthocyanidins.…”

Section: Total Phenols Contentmentioning

confidence: 99%

Variation of Bioactive Compounds and Antioxidant Activity of Jujube (Ziziphus jujuba) Fruits at Different Stages of Ripening

Cosmulescu

Trandafir

Nour

et al. 2018

Not Bot Horti Agrobo

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Fruits of two jujube (Ziziphus jujuba Mill.) cultivars were collected at four stages of ripening and analyzed in terms of chemical compounds. The cultivars were grown under the climatic conditions of the Sub-Carpathian area Ramnicu-Valcea in Romania (45°6′17″N, 24°22′32″E). Total phenols content, total flavonoids content, organic acids from jujube fruits and related antioxidant activities were investigated during the ripening stages. The antioxidant activity of alcoholic extracts was investigated by the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method. Total phenolic content was determined by using the Folin-Ciocalteu assay, while determination of flavonoids was done by aluminium nitrate colorimetric method, and organic acids were separated by reversed phase chromatography. The results obtained have indicated significant differences (p < 0.05) found in bioactive compounds and antioxidant activity, depending on cultivars and ripening stage. Total phenolic content ranged from 1634.44 to 472.38 mg GAE/100g in methanolic extracts of the two varieties studied, while total flavonoids content ranged from 19.9 to 48.5 mg QE/100 g. As regards the influence of ripening stage, the results show that the highest antioxidant activity was recorded in the stage of white maturity. The impact of maturity stage was significant on organic acid distribution of jujube extracts, and ascorbic acid is the major organic acid found in jujube fruits, followed by malic acid and lactic acid. Jujube fruits are rich in bioactive compounds and can be a complement in human's healthy eating.

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Section: Total Phenols Contentmentioning

confidence: 99%

Variation of Bioactive Compounds and Antioxidant Activity of Jujube (Ziziphus jujuba) Fruits at Different Stages of Ripening

Cosmulescu

Trandafir

Nour

et al. 2018

Not Bot Horti Agrobo

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show abstract

“…The fruits were harvested at crisp mature stage and transferred to the laboratory; then, uniform fruits in size and free from diseases were selected, packed in perforated polyethylene with a thickness of 30 microns, and kept at 4±1 ºC and 85% to 90% R.H in the refrigerator (Wu et al, 2012). The different measurements were performed during storage (0-10-20-30-40) days after harvesting.…”

Section: Introductionmentioning

confidence: 99%

Effect of Salicylic Acid and Calcium Nitrate Spraying on Qualitative Properties and Storability of Fresh Jujube Fruit (Ziziphus jujube Mill.)

Zeraatgar

Davarynejad

Moradinezhad

et al. 2018

Not Bot Horti Agrobo

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Chinese jujube is among the important medicinal plants grown in Iran. Its valuable fruit have a short post-harvest life. Delaying of quality reduction for few days can help maintaining the shelf life of fresh jujube fruit. The current study was conducted to investigate the possible effects of pre-harvest foliar application of salicylic acid (0, 2 and 4 mM) and calcium nitrate (0, 1 and 2%) on physico-chemical characteristics and shelf life of fresh jujube fruit during storage at 10-days intervals, for 40 days. Results indicated that salicylic acid and calcium nitrate played an important role in maintaining and extending post-harvest quality of fresh jujube fruit, as both substances increased fruit firmness, titrable acidity, total phenolic content, antioxidant activity, ascorbic acid and catalase enzyme, but reducing total soluble solids. The highest total phenolic content (2.38 µg gallic acid/gFW), antioxidant activity (76.73 mmol Trolox/g), ascorbic acid (222.4 mg/100g FW) and catalase enzyme (16.67 U. mg -1 protein), as well as the lowest total soluble solids content (23.11%) were observed when salicylic acid 4 mM was used. Furthermore, maximum fruit firmness (4.22 N) was obtained in the treatment containing calcium nitrate 2%. Treatment containing salicylic acid 2 mM and calcium nitrate 2% had the highest amount of titrable acidity TA (0.45 %). Based on the results, reducing trends of some components like ascorbic acid, antioxidant and phenol, were very fast, even when using salicylic acid and calcium nitrate; their application could cause a delay in these processes, but the quality reduction found could not be compensated. In other characteristics that had a slower quality reducing trend, the application of salicylic acid and calcium nitrate could cause at least a 10-day delay in the reduction of the amounts of these attributes.

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“…The results also demonstrate that quality of jujubes keeps declining in experiments. A mirror result is reported in pear jujube by Wu et al (2012).…”

Section: Tss Measurement Resultsmentioning

confidence: 59%

“…Many researchers report that a series of chemical changes happen to jujubes after harvest (Ibrahim, Hussaini, Sani, Aliero, & Yakubu, 2011;Qu, Yu, Jin, Wang, & Luo, 2013;Visai & Vanoli, 1997). Traditional methods for fruit quality evaluation include human sensory analysis, chemical examination and instrumentation analysis Wu, Gao, Guo, Yu, & Wang, 2012;Zozio et al, 2014). Although these methods have been widely applied, they still have some limitations.…”

Section: Introductionmentioning

confidence: 99%

Winter jujube (Zizyphus jujuba Mill.) quality forecasting method based on electronic nose

et al. 2015

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Effect of ripening stage on physicochemical properties and antioxidant profiles of a promising table fruit ‘pear-jujube’ (Zizyphus jujuba Mill.)

Cited by 85 publications

References 52 publications

Variation of Bioactive Compounds and Antioxidant Activity of Jujube (Ziziphus jujuba) Fruits at Different Stages of Ripening

Variation of Bioactive Compounds and Antioxidant Activity of Jujube (Ziziphus jujuba) Fruits at Different Stages of Ripening

Effect of Salicylic Acid and Calcium Nitrate Spraying on Qualitative Properties and Storability of Fresh Jujube Fruit (Ziziphus jujube Mill.)

Winter jujube (Zizyphus jujuba Mill.) quality forecasting method based on electronic nose

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