Shelf life quality retention and decay inhibition of winter jujube (Zizyphus jujuba Mill. cv. Dalidongzao) using 1-methylcyclopropene

Winter jujube is susceptible to cold stress during cold storage, resulting in quality deterioration. Shelf life of winter jujube after cold storage has not been investigated. This study investigated the effects of 1.0 mu L L-1 1methylcyclopropene (1-MCP) fumigation treatment for 24 h on the quality characteristics of jujube fruits (Zizyphus jujuba Mill. cv. Dalidongzao) during cold storage. The jujubes from the early experimental stage (0 d) were stored at room temperature (20 +/- 1 degrees C) to estimate the shelf life. The remaining jujubes were transferred to cold storage at 0 +/- 1 degrees C and were removed during the middle (40 d) and the later (60 d) stages of the experiment. The decay rate, firmness, color, titratable acidity, total phenolics and flavonoids, antioxidant activity, and antioxidant enzyme activity of winter jujube were measured every 3 days until the end of shelf life. The results indicated that the application of 1-MCP treatment extended the time for jujube to exceed a decay rate of more than 10 % by three days after 40 and 60 days of cold storage. 1-MCP treatment effectively retard the decrease of total phenolic and flavonoid content in jujube, and maintain high free radical scavenging ability and antioxidant enzyme activity throughout shelf life storage.

Automated summary

This study found that the use of 1-MCP treatment can extend the shelf life of winter jujube and effectively maintain its quality characteristics, such as antioxidant capacity and phenolic content.