Recent advances and development of postharvest management research for fresh jujube fruit: A review

Fresh jujube fruit is popular in the food market due to its delicious flavor, crisp texture, and high nutritional values. However, fresh jujube fruit is susceptible to quality deterioration in the postharvest supple chain due to its ripening and senescence, chilling injury, mechanical injury, fungal decay and their combination, which cumulatively leads to quality loss including water loss, softening, browning and even decay. In order to maintain the postharvest quality and extend the shelf-life of fresh jujube, effective postharvest technologies involving quality assessment, and preservation treatments are essential. This review presents postharvest physiological characteristics of jujube fruit, analyses the process of quality deterioration including water loss, browning, chilling injury, mechanical injury and pathogenic microorganisms, summarizes the non-destructive assessment technologies and preservation strategies for fresh jujube fruit including physical and chemical treatment as well as biological control. The quality degradation process of fresh jujube fruit is complex, which is affected by its internal quality and storage conditions. In order to achieving better preservation quality, multi-effect treatments and composite methods such as physical techniques combined with chemical treatments or biological control strategies are highly recommended.

Automated summary

In order to maintain the postharvest quality and extend the shelf-life of fresh jujube, effective postharvest technologies involving quality assessment and preservation treatments are essential. The quality degradation process of fresh jujube fruit is complex, which is affected by its internal quality and storage conditions. To achieve better preservation quality, multi-effect treatments and composite methods such as physical techniques combined with chemical treatments or biological control strategies are highly recommended.