Propyl Gallate Treatment Improves the Postharvest Quality of Winter Jujube (Zizyphus jujuba Mill. cv. Dongzao) by Regulating Antioxidant Metabolism and Maintaining the Structure of Peel

Abstract

The quality and color of winter jujube fruits are easy to change after harvest. We studied the regulation mechanism of propyl gallate (PG) on post-harvest physiological quality of winter jujube, from the perspective of antioxidant metabolism and peel structure. In our research, winter jujube fruits were treated with 0.001 mol L−1 PG solution for 20 min. Our results showed that PG delayed the development of peel color, and improved the firmness, total soluble solids (TSS), and titratable acid (TA) of winter jujube. Meanwhile, the PG treatment had higher content of total phenols, total flavonoids, ascorbic acid (AsA), and reduced glutathione (GSH), and kept the enzyme activity including superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and peroxidase (POD) at a higher level. PG treatment reduced membrane oxidative damage and maintained the integrity of pericarp structure by reducing electrolyte leakage (EL), lipoxygenase activity (LOX), hydrogen peroxide (H2O2), and malondialdehyde (MDA) content in the peel. Accordingly, PG improved the postharvest quality of jujube fruits by regulating antioxidant metabolism and maintaining the structure of peel. The appropriate concentration of PG has good application potential in the storage and preservation of fresh fruits such as winter jujube.

CRISPR/Cas9-mediated SNAC9 mutants reveal the positive regulation of tomato ripening by SNAC9 and the mechanism of carotenoid metabolism regulation

“…Following previous methods [ 49 ] and modifying them, we rinsed the sample gently with distilled water to remove surface dirt and wiped it clean with a clean paper towel. Then, a clean and sterile scalpel was used to cut tomato peels (0.5 ~ 1.0 cm 2 ) at the equator, and attention was given to minimize pulling during sampling to avoid mechanical damage and affect the observation results.…”

“…According to a previously described method [ 49 , 50 ] with modifications, the sampling location of fresh tissue was determined. Samples were obtained between one and three minutes, and the size of the tissues was 1mm 3 .…”

Nisin and ε-polylysine combined treatment enhances quality of fresh-cut jackfruit at refrigerated storage

“…The color change is the most intuitive characteristic of the maturity and freshness of fresh-cut jackfruit, and it serves as an important parameter in consumer selection ( 35 , 36 ). During storage, the L* value of all samples consistently decreases while a* value, b* value, and ∆E steadily increase.…”

1‐MCP combined with laser microporous film packaging maintains the quality and prolongs the storage period of Xiahei grapes

“…Wang et al . (2022) found that reducing LOX activity helped to maintain the peel structure and effectively improved the postharvest quality of jujube fruit by regulating antioxidant metabolism. In the present study, both 1‐MCP and LMF exerted a significant inhibitory effect on LOX activity, with their combined use producing a significantly superior inhibitory effect compared to the individual application of 1‐MCP or LMF.…”