Effect of Vacuum and Modified Atmosphere Packaging on the Quality Attributes and Sensory Evaluation of Fresh Jujube Fruit

Fresh jujube is recommended as a healthy and nutritious snack due to its low calorie and sugar content compared to dried jujube. But fresh jujube fruit has a short shelf life. This work aimed to study the effect of different initial modified atmosphere compositions on the quality properties and shelf-life of fresh jujube fruit. Experimental treatments were passive-MAP (control), vacuum, active-MAP1 (25% O-2| 5% CO2), and active-MAP2 (15% O-2| 10% CO2). Results indicated that vacuum and passive-MAP treatments significantly reduced, weight loss, fruit total soluble solids, and browning index, and maintained fruit firmness in comparison with other treatments. Vacuum treatment improved total phenolic compound, Vitamin C, and sensory evaluation of jujube fruit. In addition, the highest shelf life was accompanied by acceptable quality and obtained in vacuum packaging (42.33 days) and passive-MAP (36.67 days) treatments. Overall, it can be concluded that pre-storage vacuum packaging or passive-MAP treatment had a positive effect on the post-harvest quality attributes and extended the shelf life of fresh jujube fruit. Also, results from the present study are of importance to the jujube industry on theoretical and practical aspects.

Automated summary

Vacuum treatment and passive-MAP treatment have a significant positive effect on the shelf life and quality attributes of fresh jujube fruit, improving total phenolic compound and Vitamin C content, and extending the shelf life of the fruit.