Partial compression increases acidity, but decreases phenolics in jujube fruit: Evidence from targeted metabolomics

Shuang Zhang; Zhengbao Wu; Lingling Liu; Luyin Wang; Xihong Li; Zhaojun Ban; Cunkun Chen; Yi Zhu

doi:10.1016/j.foodres.2022.112388

Partial compression increases acidity, but decreases phenolics in jujube fruit: Evidence from targeted metabolomics

Food Res Int. 2023 Feb:164:112388. doi: 10.1016/j.foodres.2022.112388. Epub 2022 Dec 27.

Authors

Shuang Zhang¹, Zhengbao Wu², Lingling Liu¹, Luyin Wang³, Xihong Li⁴, Zhaojun Ban⁵, Cunkun Chen⁶, Yi Zhu³

Affiliations

¹ Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.
² Economic Forest Research Institute, Xinjiang Academy of Forestry Sciences, Urumqi 830000, China.
³ Aksu Youneng Agricultural Technology Co., Ltd, Aksu 843001, China.
⁴ College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
⁵ Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China. Electronic address: banzhaojun@zust.edu.cn.
⁶ Institute of Agricultural Products Preservation and Processing Technology, National Engineering Technology Research Center for Preservation of Agriculture Product, Tianjin Academy of Agricultural Sciences, Tianjin 300384, China. Electronic address: cck0318@126.com.

PMID: 36737973
DOI: 10.1016/j.foodres.2022.112388

Abstract

Jujube fruit (Ziziphus jujuba Mill.) is extremely susceptible to mechanical injury by extrusion and collision during storage, transportation and processing. In this study, we examined the morphology and endogenous metabolism of jujubes at three developmental stages after applying partial compression (PC) to mimic mechanical injury. Generally, PC did not affect the total soluble solids content, but increased the acidity and decreased the amount of phenolics in the jujube fruit. Targeted metabolomics analysis further confirmed that acid and phenolics content were differentially altered in response to PC. To our knowledge, this is the first study to characterize metabolic variations in ready-to-eat fruit that occur in response to physical damage. The results will provide insight into the understanding the consequences of mechanical injury on fruit nutrition and health benefits.

Keywords: Acids; Jujube; Mechanical injury; Phenolics; Targeted metabolomics.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Metabolomics
Plant Extracts / metabolism
Ziziphus*

Substances

jujube extract
Plant Extracts