Affiliation:
1. College of Horticulture, Shanxi Agricultural University, Taigu 030800, China
2. Life Sciences Department, Yuncheng University, Yuncheng 044000, China
3. College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030800, China
Abstract
Fresh jujube is prone to rapid deterioration after harvest due to its active metabolism and rich nutrients. This study aimed to investigate the effects of acidic electrolyzed water (AEW), a high-voltage electrostatic field (HVEF) and a combination of AEW and HVEF (AEW + HVEF) treatments on the storage quality of Huping jujube (Ziziphus jujuba Mill. cv. Huping) stored at 0 ± 1 °C for 90 days. The results showed that the fruits treated with AEW + HVEF exhibited better storage quality than those treated with either AEW or HVEF alone. Specifically, the fruits treated with AEW + HVEF maintained higher levels of nutrients and taste compounds, including total soluble solid (TSS), total soluble sugar, reducing sugar and titratable acidity (TA), as well as lower respiration rate, weight loss, decay index and TSS/TA ratio. Additionally, the AEW + HVEF treatment could delay the increase in reddening index, a* and color change (ΔE) values, and the decrease in L* and b* values, by retarding the degradation of chlorophyll and accumulation of carotenoids and flavonoids, thereby preserving the more desirable appearance color. Furthermore, the combined treatment could enhance the glutathione reductase (GR) activity and 2,2′-azino-bis-(3-ethylbenzothizoline)−6-sulfonic acid (ABTS) +-scavenging ability. Thus, the AEW + HVEF treatment is a potential method for Huping jujube preservation.
Funder
Professor and Doctor Workstation of Food Science and Engineering in Jinzhong National Agricultural High-Tech Development Zone
Key Research and Development Project of Lvliang City
Natural Science Foundation of Shanxi Province
Science and Technology Innovation Project of universities in Shanxi Province
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Cited by
1 articles.
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