Effect of salicylic acid treatment on antioxidant capacity and endogenous hormones in winter jujube during shelf life

Wanting Yang; Jiawei Kang; Yuxing Liu; Minrui Guo; Guogang Chen

doi:10.1016/j.foodchem.2022.133788

Effect of salicylic acid treatment on antioxidant capacity and endogenous hormones in winter jujube during shelf life

Food Chem. 2022 Dec 15:397:133788. doi: 10.1016/j.foodchem.2022.133788. Epub 2022 Jul 27.

Authors

Wanting Yang¹, Jiawei Kang¹, Yuxing Liu¹, Minrui Guo², Guogang Chen³

Affiliations

¹ College of Food Science and Technology, Shihezi University, Shihezi 832000, China; Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, China.
² College of Food Science and Technology, Shihezi University, Shihezi 832000, China; Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, China. Electronic address: gmrshzu@163.com.
³ College of Food Science and Technology, Shihezi University, Shihezi 832000, China; Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, China. Electronic address: cgg611@163.com.

PMID: 35933749
DOI: 10.1016/j.foodchem.2022.133788

Abstract

This study investigated the effects of exogenous salicylic acid (SA) treatment (0, control; 3 mmol L^-1) on the antioxidant and hormone levels of winter jujube during shelf life (20 d) at 4 °C. The results showed that 3 mmol L^-1 SA treatment preferably maintained firmness, color, titratable acidity, and total soluble solids, and effectively reduced the respiratory intensity and TSS/TA value (13.08%) of the fruit. Compared with the control group, the SA group had a higher content of sucrose (14.03%) and malic acid (29.13%). Meanwhile, SA reduced the accumulation of H₂O₂ (27.73%) and O₂^- (45.44%) by enhancing the activity of antioxidant enzymes (superoxide dismutase, peroxidase, catalase, ascorbate peroxidase) and the content of antioxidant substances (ascorbic acid, total phenols, total flavonoids, and glutathione) in the fruit. In addition, 3 mmol L^-1 SA treatment led to higher levels of endogenous abscisic acid (18.49%) and SA (20.47%) in fruit, and lower concentration of jasmonic acid (42.68%), but had a weak effect on indole acetic acid levels.

Keywords: Antioxidant; Hormone; Salicylic acid; Shelf life; Winter jujube.

MeSH terms

Antioxidants* / pharmacology
Fruit
Hormones
Hydrogen Peroxide / pharmacology
Salicylic Acid / pharmacology
Ziziphus*

Substances

Antioxidants
Hormones
Hydrogen Peroxide
Salicylic Acid