Home > I International Jujube Symposium > EFFECT OF ULTRA HIGH PRESSURE ON SOFTENING OF FRESH CUT JUJUBE FRUIT DURING STORAGE

Articles

EFFECT OF ULTRA HIGH PRESSURE ON SOFTENING OF FRESH CUT JUJUBE FRUIT DURING STORAGE

Article number

840_69

Pages

493 – 498

Language

English

Abstract

To study the effect of ultra high pressure (UHP) on softening of fresh-cut jujube fruit during storage, pieces of fresh-cut jujube were treated with 600 MPa for 10 min and then were stored at 4°C for 9 days.
The effects of UHP on the change of polygalacturonase (PG) activity, firmness of pieces, contents of non-water soluble pectin and ascorbic acid in fresh-cut jujube were evaluated.
The result showed that, after stored at 4°C for 9 days, the relative PG activity of UHP treated jujube pieces was 4.6%, the content of non-water soluble pectin, hardness and ascorbic acid of UHP treated fresh-cut jujube were 0.081%, 11.6 kg/cm² and 3256 mg/kg, respectively.
It indicated that UHP could inhabit the PG activity and decrease the hydrolyzation of non-water soluble pectin.
The firmness and ascorbic acid of UHP treated fresh-cut jujube fruit have not obvious changed (P>0.05) in comparison with untreated jujube pieces.
UHP treated with 600 MPa for 10 min could effectively prevent firmness of jujube pieces associated with decrease in hydrolyzation of non-water soluble pectin.

Publication

I International Jujube Symposium

Authors

W. Zong, G.J. An

Keywords

fruits, minimally process, preservation, quality characteristics, shelf life

Full text

https://doi.org/10.17660/ActaHortic.2009.840.69

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