J Integr Plant Biol. ›› 2004, Vol. 46 ›› Issue (8): 928-934.

• Research Articles • Previous Articles     Next Articles

Effects of Temperature and Atmosphere Component on Quality of Stored Jujube Fruit

LIN Li, TIAN Shi-Ping, WAN Ya-Kun, XU Yong, YAO Hong-Jie   


Jujube (Ziziphus jujuba Mill. cv Dongzao) fruit was stored under controlled atmospheres (CA) of 5% O2 plus 0% CO2, 10% O2 plus 0% CO2, or dynamic CA (70% O2 +0% CO2 for 7 d, followed by transferring to 5% O2) at -1 °C, or in air at 25 °C and -1 °C, respectively, and then determined disease incidence, contents of pigment, total soluble solids, titratable acidity, ethanol and ethyl acetate in storage periods. The results indicated that the contents of ethanol, ethyl acetate and the degradation of anthocyanin, and chlorophyll were significantly lower in the fruit stored in CA at -1 °C than those in air at -1 °C. Short term high O2 (70%) treatment was the most effective in maintaining peel color, anthocyanin and chlorophyll contents and preventing peel browning compared to other treatments. Ethanol content was significantly low in the fruits stored in CA with 10% O2 plus 0% CO2 while storage of CA (5% O2 plus 0% CO2) concentration was effective in reducing ethyl acetate content throughout the storage period. CA conditions effectively controlled disease development of jujube fruit. Soluble solid content (SSC) and titratable acidity were however not significantly affected by CA treatments.

Key words: jujube fruit, controlled atmosphere, color, volatile substance, decay rate

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