Atomized Calcium Chloride and Salicylic Acid Fumigation Prevents Postharvest Quality Deterioration and Antioxidant Capacity Reduction of Jujube (Zizyphus jujuba Mill.)
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Abstract:
Herein, the synergistic effects of atomized calcium chloride (CaCl2) and salicylic acid (SA) fumigation on the postharvest quality and antioxidant capacity of Zizyphus jujuba Mill., commonly known as Dongzao or winter jujube, were evaluated. Overall, treatment with 2% CaCl2+100 mmol/L SA showed to slowdown the color change and inhibit the softening process of jujubes, as well as it prevented the weight loss rate and titratable acid (TA) content, as compared with 2% CaCl2 or 2% CaCl2+200 mmol/L SA treatments. Specifically, on day 6 upon treatment, the a factor value, hardness, weight loss rate, and TA content were 0.70, 9.24 N, 1.76%, and 0.37%, respectively, for jujubes treated with 2% CaCl2+100 mmol/L SA, indicating that atomized CaCl2+SA fumigation could effectively preserve the postharvest quality and color of the fruits. Overall, 2% CaCl2+100 mmol/L SA treatment provides better preservation effects than 2% CaCl2 and 2% CaCl2+200 mmol/L SA treatments. Moreover, the ascorbic acid content of the jujubes treated with 2% CaCl2+100 mmol/L SA was of 2.65 mg/g formula weight (FW), with a total phenol and flavonoid contents of 4.83 and 1.38 mg/g FW, respectively. These values were 1.35-, 1.21-, and 1.31-times higher, respectively, than those of the CK group. 2,2-Diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid scavenging abilities, and the ferric reducing antioxidant power of the 2% CaCl2+100 mmol/L SA-treated jujubes were 51%, 23%, and 40% higher than those of the CK group, indicating that atomized CaCl2+SA fumigation improved the antioxidant capacity of the jujubes, thereby extending their shelf-life. Therefore, CaCl2+SA fumigation can pave the way for new techniques to enhance storage and transportation postharvest outcome of winter jujubes.
