Articles
EFFECTS OF CITRIC ACID TREATMENTS ON THE POSTHARVEST FRUIT QUALITY OF ZIZIPHUS JUJUBA MILL. ‘LINYILIZAO’
Article number
840_72
Pages
513 – 516
Language
English
Abstract
The fresh fruits of Ziziphus jujuba Mill. Linyilizao were soaked in different concentrations of citric acid solution (0.5, 1 and 1.5%) for 3 h after harvest, and then stored in refrigerator at 4°C. The soluble sugar, titratable acidity and vitamin C contents were determined every 5 days.
The results showed that the content of vitamin C tended to decline.
All the citric acid treatments kept the vitamin C at higher levels than the contrast with the best result at 1.5% citric acid treatment.
The contents of soluble sugar and titratable acidity increased at the initial storage stage and then decreased.
Treatment with 0.5% citric acid could slow down the declines of soluble sugar and titratable acidity contents.
In conclusion, treatment with citric acid (0.5~1.5%) is helpful for keeping fruit quality of Chinese jujube during storage.
The results showed that the content of vitamin C tended to decline.
All the citric acid treatments kept the vitamin C at higher levels than the contrast with the best result at 1.5% citric acid treatment.
The contents of soluble sugar and titratable acidity increased at the initial storage stage and then decreased.
Treatment with 0.5% citric acid could slow down the declines of soluble sugar and titratable acidity contents.
In conclusion, treatment with citric acid (0.5~1.5%) is helpful for keeping fruit quality of Chinese jujube during storage.
Publication
Authors
Z.H. Zhao, M.J. Liu, P. Liu, X.Y. Liu, L. Dai, L. Yang, S.L. Tian
Keywords
citric acid treatment, Chinese jujube, fruit, sugar, titratable acid, vitamin C
Online Articles (80)