Chinese jujube physicochemical characteristics, storability and marketing in response to preharvest application of salicylic acid and calcium nitrate

Zeraatgar, Hadi; Davarynejad, Gholam Hossein; Moradinezhad, Farid; Abedi, Bahram

doi:10.15421/2018_255

Cited by 2 publications

(2 citation statements)

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“…Hua et al (2015) found that jujube fruit cracking has become a major concern in jujube production and it can a ect fruit quality and yield and crop productivity, resulting in signi cant economic loss. Zeraatgar et al (2018) concluded that salicylic acid and calcium nitrate play an important role in maintaining and extending post-harvest quality of fresh jujube fruit. ese substances could cause at least a 10-day delay in the reduction of some the fruit's bene cial attributes.…”

Section: Jujube Cultivation In Different Parts Of the Worldmentioning

confidence: 99%

Chinese jujube (Ziziphus jujuba Mill.) – a promising fruit from Traditional Chinese Medicine

2020

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Głożyna pospolita, jujuba pospolita lub chiński daktyl (Zizyphus jujuba Mill.; Rhamnaceae), to popularna w wielu częściach świata roślina uprawna. Jej owocem jest jadalny, owalny pestkowiec, który ma szerokie zastosowanie w kuchni i tradycyjnej medycynie. Jujuba jest uprawiana w regionach o klimacie umiarkowanym, podczas gdy podobna do niej głożyna omszona (Z. mauritiana Lam.) jest uprawiana w gorących i suchych regionach Indii. Największym producentem owoców jujuby na świecie są Chiny, choć w ostatnim czasie zauważalny jest wzrost zainteresowania produkcją tego owocu w innych częściach świata. Owoc jujuby zawiera 23 rodzaje aminokwasów, których nie ma w większości innych owoców. Zawiera również witaminę C, ryboflawinę i tiaminę. Główne składniki owoców jujuby są używane w połączeniu z innymi roślinami i owocami leczniczymi w tradycyjnej medycynie chińskiej. Liść jujuby, który jest głównym produktem ubocznym, był również używany w celach leczniczych od tysięcy lat. Jujuba ma wiele ważnych właściwości farmakologicznych i można ją uznać za cenne źródło nutraceutyków. Jest rośliną o dużym potencjale leczniczym w leczeniu chorób cywilizacyjnych, takich jak nowotwory, a także ważnym źródłem składników odżywczych, łatwo dostępnych w biednych regionach świata.

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Section: Jujube Cultivation In Different Parts Of the Worldmentioning

confidence: 99%

Chinese jujube (Ziziphus jujuba Mill.) – a promising fruit from Traditional Chinese Medicine

2020

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“…Literature reviews show the positive effects of postharvest dipping treatments in calcium salts of different fruits (Biggs et al 1997;Moradinezhad & Khayyat 2014;Moradinezhad & Jahani 2016. Our recent studies regarding calcium salt foliar spray on jujube showed that calcium chloride and calcium nitrate significantly affected the qualitative and quantitative properties of the fruit (Ghesmati et al 2017;Zeraatgar et al 2018). However, in some cases, immersing the fruit in calcium solution after harvest is preferable to foliar application and such information is not available for Chinese jujube.…”

Section: Introductionmentioning

confidence: 99%

Postharvest Calcium Salt Treatment of Fresh Jujube Fruit and its Effects on Biochemical Characteristics and Quality after Cold Storage

Moradinezhad

Ghesmati

Khayyat

2019

Journal of Horticultural Research

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Jujube fruit quickly undergoes spoilage and normally has a short shelf life. Therefore, the effect of immersion treatment in different calcium salts on qualitative and biochemical characteristics of fresh jujube fruit was evaluated. Treatments included control (distilled water) and solutions of calcium chloride, calcium nitrate, and calcium sulfate at a concentration of 0.5 and 1%. Fruits were immersed in water or calcium salt solution for 5 min, air-dried and then cold stored at 4 °C for 50 days. The results showed that such treatment did not affect significantly the pulp color and the anthocyanin concentration in the fruit. However, the soluble solids in the treated fruits significantly decreased compared with the control. Interestingly, all levels of calcium salts, except 0.5% calcium nitrate, preserved the total antioxidant capacity in comparison with the control. Concentrations of 1% calcium nitrate, chloride, and sulfate significantly increased crispness compared with the control. The taste of fruit treated with calcium sulfate significantly deteriorated compared with the control and other treatments. In general, 1% calcium nitrate and 1% calcium chloride applied before storage preserved or strengthened the jujube fruit qualities after storage compared with control. It can be concluded that such treatment is recommended for practical application.

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Chinese jujube physicochemical characteristics, storability and marketing in response to preharvest application of salicylic acid and calcium nitrate

Cited by 2 publications

References 0 publications

Chinese jujube (Ziziphus jujuba Mill.) – a promising fruit from Traditional Chinese Medicine

Chinese jujube (Ziziphus jujuba Mill.) – a promising fruit from Traditional Chinese Medicine

Postharvest Calcium Salt Treatment of Fresh Jujube Fruit and its Effects on Biochemical Characteristics and Quality after Cold Storage

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