FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (1): 257-263.doi: 10.7506/spkx1002-6630-20191219-232

• Packaging & Storage • Previous Articles     Next Articles

Effect of Ascorbic Acid Combined with Modified Atmosphere Packaging on Storage Quality and Antioxidant Activity of Lingwuchangzao Jujube Fruit

LIU Hui, ZHANG Jinglin, LIU Jiechao, ZHANG Guangdi, FANG Haitian, ZHANG Qiang, JIAO Zhonggao   

  1. (1. Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China;2. School of Agriculture, Ningxia University, Yinchuan 750021, China)
  • Published:2021-01-18

Abstract: Objective: To explore the synergetic effect of exogenous ascorbic acid (AsA) combined with modified atmosphere packaging (MAP) on the storage quality of Lingwuchangzao jujube fruit. Methods: Postharvest jujube fruit were soaked in 0.3 g/100 mL AsA solution and then packaged in polyethylene bags or 0.03 mm thick low-density polyethylene (LDPE) bags with modified atmosphere in them. Changes in the physicochemical characteristics and antioxidant capacity of the fruit were investigated during subsequent cold storage. Results: The preservation effect of AsA combined with MAP was better than that of either alone. MAP in LDPE bags combined with AsA significantly delayed the decrease in fruit firmness and the content of titratable acid (P < 0.05), suppressed the increase in respiration rate and relative conductivity, maintained the contents of AsA, flavonoids and polyphenols, and improve antioxidant capacity. Conclusion: The combination of MAP and AsA can effectively improve the storage quality and prolong the storage period of Lingwuchangzao jujubes, and the best preservation effect can be achieved using 0.3 g/100 mL AsA combined with MAP in 0.03 mm thick LDPE bags.

Key words: Lingwuchangzao jujubes; ascorbic acid; modified atmosphere packaging; storage quality; antioxidant capacity

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