Effects on storage property of fresh jujube treated with grape fruit stem extracts (GFSE) and fermented pollen (FP).

摘要

The effects of treatment with grape fruit stem extracts (GFSE) containing trans-resveratrol and ethylene scavenging material (EGS) or with fermented pollen (FP) and EGS on the storage properties of fresh jujube were investigated. Fresh jujubes were packed in various storage containers (PE film or Lock & Lock containers) and treated with GFSE containing 30 ppm trans-resveratrol and EGS or 1% FP and EGS. The storage containers were stored in a refrigerator (0 +or- 1 degrees C) during 12 wk and the quality characteristics of the jujubes during storage were analysed. Hardness increased slightly up to 4 wk and decreased afterwards. Soluble solids ( degrees Brix) and total titratable acidity of fresh jujubes slightly increased in all treatments during the storage period. The number of microorganisms decreased up to 4 wk and then increased. Decay enzyme activity increased in all treatments during the storage period. Storage stability was higher for PE film than for Lock & Lock containers. The storage period for fresh jujubes was 8-9 wk for mature fruits treated with 30 ppm GFSE and EGS.