Slightly Acidic Electrolyzed-Water in Combination with Different Calcium Sources Improved Storage Quality of “Jiancui” Jujube Fruit during Shelf-life Storage
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Abstract:
This study evaluated the effects of slightly acidic electrolyzed-water (SAEW), 1% Ca(OAc)2, 1% Ca(NO3)2, 0.005% Ca(ClO)2, and SAEW in combination with 1% Ca(OAc)2 or 1% Ca(NO3)2 on quality attributes i.e. fruit firmness, soluble solids content (SSC), skin brightness, sensory quality, decay, malondialdehyde (MDA), total phenols (TP), total flavonoid (TF), DPPH• scavenging capacity, ferric reducing antioxidant power (FRAP), and total calicum (Ca2+) content of “Jiancui” jujube fruit during shelf-life storage. Results showed that, compared to the control fruit, all treated fruit maintained good storage quality and antioxidant capacity and retarded fruit senescence. Additionally, SAEW in combination with Ca(OAc)2 was the most effective treatment. It significantly inhibited the decrease of firmness and sensory scores; reduced the losses in SSC, decay and the accumulation of MDA; delayed the decrease of TP and TF; maintained strong DPPH• scavenging capacity and ferric reducing antioxidant power, and high Ca2+ content in fruit. Overall, SAEW in combination with 1% Ca(OAc)2 treatment can be used for maintaining fruit quality and prolong shelf life.
