Journal
FOOD CHEMISTRY
Volume 397, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.133788
Keywords
Winter jujube; Salicylic acid; Shelf life; Antioxidant; Hormone
Funding
- high level talents research start project of Shihezi University [RCZK201940]
- Innovation project for the south-forward development for Xinjiang production and construction corps, Xinjiang, China [2018DB002]
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This study found that exogenous salicylic acid treatment improved the quality and antioxidant capacity of winter jujube fruits during low-temperature storage, reduced the respiratory intensity of the fruits, increased the content of sucrose and malic acid, and elevated the levels of endogenous abscisic acid and salicylic acid in the fruits.
This study investigated the effects of exogenous salicylic acid (SA) treatment (0, control; 3 mmol L-1) on the antioxidant and hormone levels of winter jujube during shelf life (20 d) at 4 ?. The results showed that 3 mmol L-1 SA treatment preferably maintained firmness, color, titratable acidity, and total soluble solids, and effectively reduced the respiratory intensity and TSS/TA value (13.08%) of the fruit. Compared with the control group, the SA group had a higher content of sucrose (14.03%) and malic acid (29.13%). Meanwhile, SA reduced the accumulation of H2O2 (27.73%) and O-2(-) (45.44%) by enhancing the activity of antioxidant enzymes (superoxide dismutase, peroxidase, catalase, ascorbate peroxidase) and the content of antioxidant substances (ascorbic acid, total phenols, total flavonoids, and glutathione) in the fruit. In addition, 3 mmol L-1 SA treatment led to higher levels of endogenous abscisic acid (18.49%) and SA (20.47%) in fruit, and lower concentration of jasmonic acid (42.68%), but had a weak effect on indole acetic acid levels.
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