X-ray irradiation - nonthermal processing and preservation of fresh winter jujube (Zizyphus jujuba mill. cv. Dalidongzao)

Guo, Xiaohong; Guo, Yidan; Yu, Jiangtao; Gu, Tingting; Russo, Haley B.; Liu, Qianting; Du, Jiaming; Bai, Junqing; Zhang, Boce; Kou, Liping

doi:10.1016/j.ifset.2022.103151

Cited by 17 publications

(5 citation statements)

References 30 publications

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“…To reduce postharvest loss and maintain the quality of fruits and vegetables during storage and transportation, many scholars have developed convenient, effective, and safe storage technologies, such as film preservation (Fan et al., 2021), air conditioning (Li et al., 2022; Mahmood et al., 2019), irradiation (Guo et al., 2022; Zhao et al., 2020), pressure conditioning (Li et al., 2021), and biological preservation (Yang et al., 2022; Riesute et al., 2021). Among all such established techniques, film preservation has been widely applied in the preservation of apple (Liu et al., 2017), mushroom (Chen et al., 2021), mango (Zhang et al., 2019), and strawberry (Liu et al., 2022) owing to the advantages of easy operation, low‐cost, effectiveness in reducing evaporation and prevention of pathogen infection.…”

Section: Introductionmentioning

confidence: 99%

Fabrication of carboxymethyl chitosan/oxidized carboxymethyl cellulose composite film and its assessment for coating preservation of strawberry

Li¹,

Chen²,

Chen³

et al. 2023

Journal of Food Science

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In the current study, a novel chitosan-based composite, carboxymethyl chitosan (CMCHS)/oxidized carboxymethyl cellulose (OCMC) was fabricated and characterized. The composite film (CMCHS 1.5%w/v + OCMC 0.8%w/v) was more uniform and had better tensile properties, UV blocking, water vapor permeability, and antifungal properties than pure CMCHS film. Preservation experiments showed that the CMCHS/OCMC film was more efficient for retaining the quality decrease of strawberry during storage. By the end of 7 days' storage, the hardness, contents of organic acid, soluble solids, and reducing sugar of coated strawberries were increased by 35.1%, 38.5%, 14.1%, and 3.5%, respectively, compared to the control group; and the decay rate of strawberries in CMCHS/OCMC group also dropped to 36%, about 42% decrease than that in control, suggesting the promising application of CMCHS/OCMC composite in coating preservation.

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Section: Introductionmentioning

confidence: 99%

Fabrication of carboxymethyl chitosan/oxidized carboxymethyl cellulose composite film and its assessment for coating preservation of strawberry

Li¹,

Chen²,

Chen³

et al. 2023

Journal of Food Science

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“…This showed that 80 kV CP treatment was better than 40 kV CP treatment in alleviating cellulose degradation in the winter jujubes during the storage period. Guo et al [24] also found that X-ray irradiation can delay the degradation of pectin and cellulose in winter jujubes to maintain their high firmness. In addition, other studies have also found that the firmness of winter jujubes can be maintained by slowing down the degradation of pectin and cellulose in winter jujubes [6,45].…”

Section: Effect Of Cold Plasma Treatment On the Protopectin Soluble P...mentioning

confidence: 98%

“…These results showed that CP treatment might inhibit the activities of Cx and β-Glu in winter jujubes during storage, and the inhibition effect of 80 kV CP treatment was more significant than that of 40 kV CP treatment. Other studies have also pointed out that reducing the activities of Cx and β-Glu enzymes in winter jujubes can slow down the decline in firmness during storage [24,25]. In addition, it was also found that the activities of Cx and β-Glu in melons decreased and softening of the melons was inhibited [59].…”

Section: Effects Of Cold Plasma Treatment On the Pg Pme α-L-af β-Gal ...mentioning

confidence: 99%

“…Studies have pointed out that CP affects the PME activity of many fruits such as melons and pears [22,23]. Guo et al [24] found that the activities of PG, Cx, and β-Glu decreased after X-ray irradiation of winter jujubes, thus slowing down the softening of winter jujubes. In addition, studies have shown that inhibition of PG, PME, Cx, and β-Glu activities can slow down decreases in the pectin and cellulose contents of winter jujubes [25].…”

Section: Introductionmentioning

confidence: 99%

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

Jia,

Zhang,

Dong

et al. 2023

Horticulturae

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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.

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“…Therefore, the control of postharvest decay of winter jujube is of great importance for its storage and preservation. Currently, various physical [5], chemical [6], and biological [7] approaches have been recognized as effec-tive means to enhance the postharvest quality and prolong the shelf life of jujube fruits. Among these techniques, coating preservation technology is widely employed because of its exceptional effectiveness and safety [8].…”

Section: Introductionmentioning

confidence: 99%

Effects of Chitosan Combined with ε-Polylysine Treatment on the Postharvest Quality and Antioxidant Status of Winter Jujube

Chang,

Zhang

2024

Journal of Food Processing and Preservation

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During storage, winter jujube often experiences physiological disorders that can result in postharvest quality deterioration. To address this concern, a combination of 1% chitosan (CTS) and varying concentrations (0.02, 0.2, and 2 mg mL-1) of ε-polylysine (ε-PL) was applied. The findings indicated that the treatment involving the combination of 1% CTS with 0.2 mg mL-1ε-PL exhibited superior efficacy in preserving the hardness and titratable acid content of winter jujube. Additionally, the jujube fruits of this treatment exhibited a deceleration in the rise of decay incidence, red index, and weight loss rate. Simultaneously, the application of CTS combined with ε-PL treatment improved the levels of antioxidant enzyme activities (SOD, CAT, POD, and APX) and enhanced contents of antioxidant compounds (AsA and GSH). Moreover, the generation of reactive oxygen species (H2O2 and O2-.) was suppressed. Consequently, CTS combined with ε-PL treatment effectively enhanced postharvest quality and regulated antioxidant status of winter jujube.

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X-ray irradiation - nonthermal processing and preservation of fresh winter jujube (Zizyphus jujuba mill. cv. Dalidongzao)

Cited by 17 publications

References 30 publications

Fabrication of carboxymethyl chitosan/oxidized carboxymethyl cellulose composite film and its assessment for coating preservation of strawberry

Fabrication of carboxymethyl chitosan/oxidized carboxymethyl cellulose composite film and its assessment for coating preservation of strawberry

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

Effects of Chitosan Combined with ε-Polylysine Treatment on the Postharvest Quality and Antioxidant Status of Winter Jujube

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