Biochemistry behind firmness retention of jujube fruit by combined treatment of acidic electrolyzed water and high-voltage electrostatic field.
Food Chem X
; 19: 100812, 2023 Oct 30.
Article
en En
| MEDLINE
| ID: mdl-37780323
ABSTRACT
Harvested jujube (Zizyphus jujuba Mill) is prone to softening due to active metabolism. This study investigated the effects of acidic electrolyzed water (AEW), high-voltage electrostatic field (HVEF) and their combination (AEW + HVEF) on softening and associated cell wall degrading enzymes (CWDEs), cell membrane integrity and antioxidant system of 'Huping' jujube during storage at 0 ± 1 °C. The results indicated that fruit subjected to AEW + HVEF, AEW or HVEF treatments maintained firmness 15.7%, 10.7%, and 5.3% higher than that of untreated control fruit at the end of 90 days cool storage. Fruit treated with AEW + HVEF could better maintain cell membrane integrity and exhibit lower activities of CWDEs and higher antioxidant capacity than that treated with either AEW or HVEF. Correlation analysis suggested that inhibition of softening was associated with reduction of CWDEs activities, and maintenance of membrane integrity and antioxidant system.
Acidic electrolyzed water; Antioxidant system; Ascorbic acid (PubChem CID: 54670067); Cellulase (PubChem CID: 440950); Firmness; Galacturonic acid (PubChem CID: 439215); Gallic acid (PubChem CID: 370); Glucose (PubChem CID:107526); Glutathione (PubChem CID: 124886); High-voltage electrostatic field; Huping jujube; Hydrogen peroxide (PubChem CID: 784); Malondialdehyde (PubChem CID: 10964); Rutin (PubChem CID: 5280805); Trolox (PubChem CID: 40634); p-Nitrophenol (PubChem CID: 980)
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1
Colección:
01-internacional
Base de datos:
MEDLINE
Idioma:
En
Revista:
Food Chem X
Año:
2023
Tipo del documento:
Article
País de afiliación:
China