Maintaining the postharvest quality and bioactive compounds of jujube (Ziziphus jujuba Mill. Cv. 'Li') fruit by applying 1-methylcyclopropene

The aim of this research was to determine the effects of 1-methylcyclopropene (1-MCP, 312.5, 625 and 1000 nl L-1) on fruit quality and bioactive compounds of jujube (Zizyphus jujuba Mill. cv. `Li') fruit during the cold storage [at 0 +/- 0.5 degrees C and 90 +/- 5% relative humidity (RH) for 60 days (d)]. Throughout the cold storage, decrease in weight and firmness losses and respiration rates were significantly delayed with 1-MCP treatments. At the end of the cold storage, firmness, L* and hue angle value of jujube fruit treated with 1000 nl L(-1)1-MCP were higher than the control and the other 1-MCP treatments. During the cold storage, titratable acidity, vitamin C, total phenolics, antioxidant activity (both DPPH and FRAP assay) and phenolic compounds of jujube fruit treated with 1-MCP were higher than the control fruit. At the end of the cold storage, 4-aminobenzoic acid, 4-hydroxybenzoic acid, caffeic acid, ferulic acid, protocatechuic acid, p-coumaric acid and rutin contents of jujube fruit were better maintained with 1-MCP treatments. It was concluded based on present findings that 1-MCP could be used as an effective strategy for delaying postharvest quality losses and maintaining phytochemical compounds in jujube fruit throughout the cold storage.

Automated summary

The study determined that 1-methylcyclopropene (1-MCP) treatment can delay fruit quality loss, improve fruit firmness, maintain phenolic compounds, and enhance antioxidant activity in jujube fruit during cold storage.