Effects of carbon monoxide on quality, nutrients and antioxidant activity of post‐harvest jujube

Zhang, Shaoying; Li, Na

doi:10.1002/jsfa.6364

Cited by 20 publications

(11 citation statements)

References 28 publications

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“…TP and antioxidant capacity in 'Jiancui' jujube, including the ability to scavenge DPPH free radicals or FRAP, dramatically increased after being subjected to the storage condition, afterwards progressively decreasing until the end of the storage (Fig. A–C), similar to the results with 'Dongzao' jujube . Compared with the control, fruit treated with Ca(NO 3 ) 2, Ca(OAc) 2 , or SAEW alone significantly increased DPPH radical scavenging capacity, FRAP, TP, and TF (Fig.…”

Section: Resultssupporting

confidence: 76%

Cooperative effects of slight acidic electrolyzed water combined with calcium sources on tissue calcium content, quality attributes, and bioactive compounds of 'Jiancui' jujube

Zhi

Lü

et al. 2019

J Sci Food Agric

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BACKGROUND: Slight acidic electrolyzed water (SAEW) has been widely used in cleaning systems of fruit and vegetables. It strongly reduces microbial contamination. However, no information is available on whether SAEW offers the potential for fresh jujube cleaning. The purposes of this study were, first, to compare the effectiveness of SAEW with commercial sanitizers (i.e. sodium hypochlorite (NaClO) or calcium hypochlorite (Ca(ClO) 2 )) on 'Jiancui' jujube; second, to determine the response of fruit decay, tissue calcium (Ca) content, and quality attributes to dip application of calcium nitrate (Ca(NO 3 ) 2 ) by concentration; and third, to investigate the effects of SAEW combined with Ca(NO 3 ) 2 or calcium acetate (Ca(OAc) 2 )) on fruit Ca uptake, quality attributes, and bioactive compounds.RESULTS: Fruits washed with NaClO, Ca(ClO) 2 , or an SAEW solution showed no difference in reduction of decay incidence. In contrast to NaClO treatment, SAEW or Ca(ClO) 2 significantly retarded losses in fruit firmness (FF), green color (hue angle), and skin lightness (L*), and maintained intact pericarp tissue structure during storage at 1 ∘ C. Application of Ca(NO 3 ) 2 at 5-10 g L −1 effectively promoted Ca 2+ uptake and minimized declines in FF and L* value but had no effect on decay development. Adding 10 g L −1 Ca(NO 3 ) 2 or Ca(OAc) 2 to SAEW provided an additional benefit in increasing decay resistance, increasing Ca 2+ into fruit and increasing levels of bioactive compounds in jujube fruit. CONCLUSION: SAEW in combination with Ca(NO 3 ) 2 or Ca(OAc) 2 has commercial potential for fresh jujube disinfection and improving storage quality as a result of the cleaning processes.

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Section: Resultssupporting

confidence: 76%

Cooperative effects of slight acidic electrolyzed water combined with calcium sources on tissue calcium content, quality attributes, and bioactive compounds of 'Jiancui' jujube

Zhi

Lü

et al. 2019

J Sci Food Agric

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“…Strengthening cell wall results in the increase in the activity of antioxidant enzymes, reduces ROS and delays senescence. Furthermore, Zhang and Li (2014) reported that any factor affecting the strength of the cell membrane can control active oxygen metabolism and H2O2 by the activation of antioxidant enzymes (Cat, Sod).…”

Section: Catalase Activity (Cat)mentioning

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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“…Dongzao) fruit is extremely susceptible to fungal attack owing to its high level of sugars and occurrence of softening at ambient temperature storage . To maintain fruit quality and prolong its shelf life, various chemical and physical strategies, including gibberellic acid, nitric oxide, carbon monoxide, calcium chloride (CaCl 2 ) and nano‐packing material (nano‐Ag, nano‐TiO 2 , kaolin and polyethylene) treatments, have been employed in the postharvest storage of jujube fruit . Of all these strategies, calcium treatment is the most available and safest method and plays an important role in extending the shelf life of fruits and vegetables .…”

Section: Introductionmentioning

confidence: 99%

Ultrasound enhances calcium absorption of jujube fruit by regulating the cellular calcium distribution and metabolism of cell wall polysaccharides

Zhi

Liu

Xu³

et al. 2017

J Sci Food Agric

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Effects of carbon monoxide on quality, nutrients and antioxidant activity of post‐harvest jujube

Abstract: Fumigating jujubes with proper concentration of CO probably is a potential novel method for post-harvest jujube preservation in the future.

Cited by 20 publications

References 28 publications

Cooperative effects of slight acidic electrolyzed water combined with calcium sources on tissue calcium content, quality attributes, and bioactive compounds of 'Jiancui' jujube

Cooperative effects of slight acidic electrolyzed water combined with calcium sources on tissue calcium content, quality attributes, and bioactive compounds of 'Jiancui' jujube

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

Ultrasound enhances calcium absorption of jujube fruit by regulating the cellular calcium distribution and metabolism of cell wall polysaccharides

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