Effect of CaCl2 Treatment on Antioxidant Capacity and Cell Wall Metabolism of Post-harvest Jujube Fruits at Different Maturity Stages
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Abstract:
Post-harvest jujube (Zizyphus Jujuba Mill. cv. Dongzao) fruits at white maturity (WM) and half-red maturity (HM) stage were used to investigate the effects of CaCl2 treatment on the antioxidant capacity and cell wall metabolism of post-harvest jujubes at different stages of maturity. WM and HM fruits were treated with 1% and 2% (m/V) CaCl2, while control fruits were immersed in water. During storage at 20°C ± 2°C, parameters such as fruit firmness, hydrogen peroxide (H2O2), malondialdehyde (MDA), superoxide dismutase (SOD), catalase (CAT), ascorbic acid (AsA), glutathione (GSH), polygalacturonase (PG), and cell wall components (water-soluble pectin [WSP], ionic-soluble pectin [ISP], and covalent-soluble pectin [CSP]) were evaluated. The results showed that treatment with 1% and 2% CaCl2 significantly delayed the decrease in fruit firmness, inhibited the accumulation of H2O2 and MDA, and maintained high levels of SOD and CAT activity as well as AsA and GSH content. Meanwhile, PG activity and content of WSP and ISP were decreased, while CSP content was increased. Overall, 1% CaCl2 treatment exhibited the most significant effect on HM jujube fruits by enhancing antioxidant activity and inhibiting cell wall degradation, thus maintaining fruit quality during storage.
