Effect of Ice-temperature Storage and Modified Atmosphere Packaging on the Texture and Physiological Characteristics of Winter Jujube
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Abstract:
The fruit texture properties such as firmness, adhesiveness, springiness, cohesiveness, and chewiness, as well as storage-related physiological indicators were measured in this study. The results showed that ice-temperature storage delayed the reduction in firmness, adhesiveness, and springiness, postponed fruit senescence, and lowered the soluble pectin content, thereby preventing softening of the winter jujube. Fruit packaged in modified atmosphere showed better texture than the control, and the rate of weight loss during storage was significantly lower than that with control as well as that with ice-temperature storage. After 20 days storage, the rate of weight loss in the control, fruits treated with ice-temperature storage, and fruits packaged in modified atmosphere were 12.02%, 10.25%, and 1.17%, respectively. Modified atmosphere packaging delayed the decrease in Vc content and maintained higher nutritional quality of the winter jujube fruit. Ice-temperature storage delayed anthocyanin synthesis in the fruit peel, which showed less than one-third red coloration after 20-day storage, whereas anthocyanin synthesis occurred normally in the fruits packaged in modified atmosphere. In summary, modified atmosphere packaging was more effective for fruit storage than ice-temperature storage.
