Effect of Pretreatment with 2,6-Dichloroisonicotinic Acid (INA) on Postharvest Physiology and Quality of Winter Jujube during Storage

doi:10.7506/spkx1002-6630-201402059

Abstract

Abstract:

The effect of 2,6-dichloroisonicotinic acid (INA) pretreatment on the postharvest physiology and quality of winter
jujube fruits during storage was investigated. The results showed that different concentrations of INA reduced decay index and
kept fruit firmness and vita min C content. INA treatment at 70 mg/L showed a significantly superior effect on winter jujubes
stored for 50 d (P ＜ 0.05) as compared with controls. INA treatment delayed the decline of total soluble solids (TSS)
content and reduced the accumulation of malondialdehyde (MDA). The effect of INA on red index of winter jujube
varied with its concentration, exerting a positive effect at 70 mg/L and a negative effect at 150 mg/L and resulting in
identical changing trends to controls. The occurrence of respiration peaks was detected in both INA treatments at different
concentrations and controls during storage and was delayed in INA-treated samples. Therefore, INA treatment at 70 mg/L
was the best concentration for keeping winter jujube fresh.

Key words: winter jujube, 2,6-dichloroisonicotinic acid (INA), quality, storage

CLC Number:

TS255.5

WANG Qiong, WEI Yi-na, GUO Hui-hui, HAN Tao, LI Hong-wei*. Effect of Pretreatment with 2,6-Dichloroisonicotinic Acid (INA) on Postharvest Physiology and Quality of Winter Jujube during Storage[J]. FOOD SCIENCE, 2014, 35(2): 301-304.

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