Improvement of Storage Characteristics of Xinjiang Fresh Jujube by Ice Temperature Preservation
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Abstract:
To investigate the effects of ordinary refrigeration and ice temperature storage on jujube fruit quality and disease resistance, Xinjiang RuoQiang Winter jujube was used as experimental material, and ordinary refrigeration and ice temperature storage were selected. The decay rate, soluble sugar content, phenylalanine ammonia-lyase (PAL), chitinase, β-1,3-glucanase, malondialdehyde (MDA), proline content of Xinjiang RuoQiang Winter jujube were detected. The results showed that the ice temperature group could reduce the decay rate to 37.84%, and slow down the softening and decay of the fruit. The soluble sugar content of jujube fruit reached 9.67% when stored at ice temperature for 42 days. The activities of disease-resistant enzymes such as phenylalanine ammonia-lyase, chitinase, and β-1,3-glucanase increased and phenylpropanoid metabolism was strengthen under ice temperature storage. Ice temperature storage could also inhibit the accumulation of malondialdehyde and proline content. Compared to the control, their accumulation after 42 days was reduced by 56.26% and 13.33%. The method of ice temperature storage could increase the activity of protective enzymes and anti-pathogenic enzymes, the accumulation of disease-resistant substances. It could delay the ripening and senescence of the fruit, their metabolism, resulting in improving the disease resistance and storability of the jujube fruit. In conclusion, ice temperature storage is superior to ordinary refrigeration in this work.
