A novel postharvest preservation technology of fruit—Intermittent high oxygen treatment: A case study on “Lingwu” long jujube
Shuangdi Hou
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, P.R. China
Search for more papers by this authorQian Yang
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, P.R. China
Search for more papers by this authorJiaxuan Zheng
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, P.R. China
Search for more papers by this authorCorresponding Author
Xia Liu
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, P.R. China
Tianjin Fresh food and Biological Technology Co. Ltd., Tianjin, P.R. China
Correspondence
Xia Liu, State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, P.R. China.
Email: [email protected]
Search for more papers by this authorShuangdi Hou
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, P.R. China
Search for more papers by this authorQian Yang
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, P.R. China
Search for more papers by this authorJiaxuan Zheng
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, P.R. China
Search for more papers by this authorCorresponding Author
Xia Liu
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, P.R. China
Tianjin Fresh food and Biological Technology Co. Ltd., Tianjin, P.R. China
Correspondence
Xia Liu, State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, P.R. China.
Email: [email protected]
Search for more papers by this authorAbstract
Fresh “Lingwu” long jujube (Ziziphus jujuba cv. Mill) fruit is susceptible to softening, water loss, and flavor change during storage. The effect of intermittent high oxygen treatment (IHOT) on the quality of jujube was investigated, which was immersed in the oxygen concentration of 50% and 90% for 30 min every week along with 8 weeks of storage at 0 ± 1°C. Significantly, the firmness, weight loss, soluble solids content (SSC), and membrane integrity were significantly retarded in 50% and 90% IHOT. Meanwhile, the activities of peroxidase (POD) were maintained a higher level after 35 d storage in 50% IHOT. And the activities of alcohol dehydrogenase (ADH) were significantly inhibited, and the peak was delayed by 50% IHOT. Furthermore, polyphenol oxidase (PPO) activity was barely changed during the first 28 days of storage, and the lowest enzymatic activity was shown later in the 50% IHOT. These results indicated that the short-term HOIT with appropriate concentration (50%) delayed the softening, maintained the moisture content and membrane integrity, and modulated key metabolic pathways of jujube fruit. As a whole, the applicability of IHOT could prolonged the shelf life of fresh jujube, which shows a great potential, in the application of fruit preservation.
Practical applications
Evaluation of different oxygen concentrations and treated models on jujube fruit helps the development of preservation technology for extending the shelf life of fruits. The application of intermittent high oxygen treatment to the fruits and vegetables was helpful to a novel postharvest preservation technology and the development of the fresh jujube fruit market.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
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