Articles
Study on the fruit storage characteristics of different local jujube cultivars in Hunan province
Article number
1116_23
Pages
131 – 138
Language
English
Abstract
South China is rich in jujube cultivars.
In order to study and utilize the high quality and storability of fresh jujube fruit, different cultivars of Hunan province local jujube fruit were investigated.
The results showed that there are significant differences among jujubes cultivars from various regions of Hunan.
In special, ‘Muzao’ jujube possessed the best storability, then ‘Changzao’ and ‘OYaozao’ jujube, and finally ‘Tangzao’ and ‘Jidanzao’ jujube with the worst storability.
In addition, ‘Yaozao’ and ‘Jidanzao’ jujube, which had been classified as non-climacteric fruits, had the same variation tendency of physiological indices under low temperature storage conditions, except that ‘Yaozao’ jujube had a better storage durability index.
Furthermore, ‘Yaozao’ jujube, compared with ‘Jidanzao’ jujube, showed a slower decline in fruit firmness, titratable acid and Vitamin C content, as well as a slower increase in soluble solid content and reducing sugars.
The activities of PG enzyme and CAT enzyme of both jujubes reached peak values after 40 days of storage, and the activity of SOD enzyme was raised rapidly at the early stage of storage.
In addition, jujube in comparison with ‘Jidanzao’, ‘Yaozao’ showed a slower increase in PG enzyme activity, higher activity of CAT enzyme and also a greater increase in SOD enzyme activity.
In order to study and utilize the high quality and storability of fresh jujube fruit, different cultivars of Hunan province local jujube fruit were investigated.
The results showed that there are significant differences among jujubes cultivars from various regions of Hunan.
In special, ‘Muzao’ jujube possessed the best storability, then ‘Changzao’ and ‘OYaozao’ jujube, and finally ‘Tangzao’ and ‘Jidanzao’ jujube with the worst storability.
In addition, ‘Yaozao’ and ‘Jidanzao’ jujube, which had been classified as non-climacteric fruits, had the same variation tendency of physiological indices under low temperature storage conditions, except that ‘Yaozao’ jujube had a better storage durability index.
Furthermore, ‘Yaozao’ jujube, compared with ‘Jidanzao’ jujube, showed a slower decline in fruit firmness, titratable acid and Vitamin C content, as well as a slower increase in soluble solid content and reducing sugars.
The activities of PG enzyme and CAT enzyme of both jujubes reached peak values after 40 days of storage, and the activity of SOD enzyme was raised rapidly at the early stage of storage.
In addition, jujube in comparison with ‘Jidanzao’, ‘Yaozao’ showed a slower increase in PG enzyme activity, higher activity of CAT enzyme and also a greater increase in SOD enzyme activity.
Authors
R.C. Wang, L.X. Cao, G.K. Li, X.H. Zhong, Z.H. Qiu, C.J. Cheng, L. Pang, Y.H. Feng, X.X. Yang, H. Shi, R.H. Ding
Keywords
fresh jujube, local cultivars, storability, physiological and biochemical index
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