Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 97, Issue 15, Pages 5202-5210Publisher
WILEY
DOI: 10.1002/jsfa.8402
Keywords
ultrasound; CaCl2; Zizyphus jujuba; Ca2+ distribution; softening
Funding
- National Natural Science Foundation of China [31501539]
- Start-up Fund for PhDs in Natural Scientific Research of Zhengzhou University of Light Industry [2014BSJJ027, 2014BSJJ028]
- Education Department of Henan Province [16A210042]
- National Program of Innovation and Entrepreneurship for Undergraduates [201510462014]
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BACKGROUNDUltrasound has been applied in fruit pre-washing processes. However, it is not sufficient to protect fruit from pathogenic infection throughout the entire storage period, and sometimes ultrasound causes tissue damage. The goal of this study was to investigate the effects of calcium chloride (CaCl2, 10gL(-1)) and ultrasound (350W at 40 kHz), separately and in combination, on jujube fruit quality, antioxidant status, tissue Ca2+ content and distribution along with cell wall metabolism at 20 degrees C for 6 days. RESULTSAll three treatments significantly maintained fruit firmness and peel color, reduced respiration rate, decay incidence, superoxide anion, hydrogen peroxide and malondialdehyde and preserved higher enzymatic (superoxide dismutase, catalase and peroxidase) and non-enzymatic (ascorbic acid and glutathione) antioxidants compared with the control. Moreover, the combined treatment was more effective in increasing tissue Ca2+ content and distribution, inhibiting the generation of water-soluble and CDTA-soluble pectin fractions, delaying the solubilization of Na2CO3-soluble pectin and having lower activities of cell wall-modifying enzymes (polygalacturonase and pectate lyase) during storage. CONCLUSIONThese results demonstrated that the combination of CaCl2 and ultrasound has potential commercial application to extend the shelf life of jujube fruit by facilitating Ca2+ absorption and stabilizing the cell wall structure. (c) 2017 Society of Chemical Industry
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