Effect of 1-methylcyclopropene and calcium chloride treatments on quality maintenance of 'Lingwu Long' Jujube fruit

Li Li; Zhaojun Ban; Xihong Li; Ting Xue

doi:10.1007/s13197-011-0545-3

Effect of 1-methylcyclopropene and calcium chloride treatments on quality maintenance of 'Lingwu Long' Jujube fruit

J Food Sci Technol. 2014 Apr;51(4):700-7. doi: 10.1007/s13197-011-0545-3. Epub 2011 Oct 6.

Authors

Li Li¹, Zhaojun Ban², Xihong Li¹, Ting Xue¹

Affiliations

¹ Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, No. 29 the Thirteenth Avenue, Tianjin Economic and Developmental Area (TEDA), Tianjin, 300457 China.
² Jinan Fruit Research Institute, All China Federation of Supply and Marketing Cooperatives, No. 24 Yanzi Hill East Road, Jinan city, Shandong 250014 China.

Abstract

'Lingwu Long' jujube (Zizyphus jujuba cv. Mill) fruits were harvested at mature-green stages and then treated with 1.0 μL L(-1) 1-methylcyclopropene (1-MCP), 1.0% CaCl2 or their combination. All treatments were stored at room temperature (22 ± 1 °C) and 80-90% relative humidity (RH) up for 15 days. Results indicated that 1.0 μL L(-1) 1-MCP, 1.0% CaCl2 or their combination were effective in terms of senescence inhibition, and the storage life was extended by 6, 4 and 9 days, respectively. 1-MCP and CaCl2 treatment had a synergic effect on the inhibition of ethylene production and microbial population of 'Lingwu Long' jujube fruit. The combination of 1-MCP and CaCl2 significantly reduced polygalacturonase (PG) and polyphenoloxidase (PPO) activities. It also maintained higher concentrations of titratable acid and ascorbic acid.

Keywords: 1-MCP; Calcium chloride; Quality maintenance; Storage life; ‘Lingwu Long’ Jujube.