Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (<i>Zizyphus jujuba</i> cv. Junzao)

Pu, Yunfeng; Ding, Tian; Wang, Wenjun; Xiang, Yanju; Ye, Xingqian; Li, Mei; Liu, Donghong

doi:10.1002/jsfa.8507

Cited by 74 publications

(42 citation statements)

References 30 publications

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“…Crude fat was determined by extracting the crude fat from date with n‐hexane with a Soxhlet apparatus (GB/T 14772‐2008) (Tian et al., ). Titratable acidity (total acid) was measured according to a volumetric titration method (Pu et al., ). Vc was measured according to 2,6‐dichloroindophenol titrimetric method (AOAC, ).…”

Section: Methodsmentioning

confidence: 99%

“…(). Total flavonoid content was measured according to the modified colorimetric assay (Pu et al., ).…”

Section: Methodsmentioning

confidence: 99%

“…Total sugars and reducing sugars were determined using the method by Martin et al (2000). Total flavonoid content was measured according to the modified colorimetric assay (Pu et al, 2018).…”

Section: Determination Of Yield and Qualitymentioning

confidence: 99%

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Drip irrigation with organic fertilizer application improved soil quality and fruit yield

Yuan

Lao

et al. 2020

Agronomy Journal

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Irrigation and fertilization management are important for controlling agricultural soil salinity and increasing productivity in extremely arid regions. The objective of this research was to evaluate the effects of long‐term drip irrigation and organic fertilizer application on soil salinity, fruit quality and yield of jujube [Ziziphus ziziphus (L.) Karst]. We established a 7‐yr field experiment in a desert‐oasis area in Northwest China. Six treatments were performed: CK (conventional irrigation, no fertilizer), CIMF (conventional irrigation, mineral fertilizer), CIOF (conventional irrigation, organic fertilizer), DI (drip irrigation, no fertilizer), DIMF (drip irrigation, mineral fertilizer), and DIOF (drip irrigation, organic fertilizer). The results showed that soil organic carbon (SOC) concentration in soil treated with organic fertilizer increased gradually over years. Treatment DIOF favored the accumulation of SOC with the highest content and stock after 7 yr. Lower salt content in root zone was found in DIOF after 7 yr. The yield of DIOF increased annually and reached an equilibrium level after the fourth year (14.88 to 16.69 Mg ha−1). Total carbohydrate and vitamin C (Vc) of DIOF of fruit were all significantly higher than CIOF and DIMF. The boosted regression tree showed that SOC content had the highest relative contribution rate to jujube yield. Path analysis identified the most important factor affecting SOC in the drip‐fertigation system was the input of organic fertilizer, with path coefficient 0.65. Long‐term combination of drip irrigation and organic fertilizer application would be an effective strategy maintaining productivity and improve fruit quality in extremely arid areas.

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Section: Methodsmentioning

confidence: 99%

“…(). Total flavonoid content was measured according to the modified colorimetric assay (Pu et al., ).…”

Section: Methodsmentioning

confidence: 99%

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Drip irrigation with organic fertilizer application improved soil quality and fruit yield

Yuan

Lao

et al. 2020

Agronomy Journal

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“…S. cerevisiae fermentation resulted in higher volatile compounds concentration in the jujube wine, and the flavor of the wine increased significantly. Many kinds of amino acids, proteins, biomercaptans, organic acids, polyphenols, and other compounds contained in jujube produce more taste compounds and volatile compounds under the S. cerevisiae fermentation and metabolism, which are of great significance to the flavor formation of jujube wine (Soo, Kim, & Noh, 2012; Pu et al., 2018). The response value of E‐nose sensors W1C (aromatic compounds), W3C (ammonia, aromatic compounds, aldehydes, and ketones), and W5C (arom‐aliph, alkanes, aromatic compounds, and less polar compounds) decreased during fermentation, while other sensors W1S (methane, broad‐methane, and broad‐range compounds), W2S (alcohols, partially aromatic compounds, and ketones), W3S (methane‐aliph), W5S (broad‐range compounds, polar compounds, nitrogen oxides and ozone), W6S (hydrogen, broad‐range compounds), W1W (terpenes and sulfur‐containing organics), and W2W (aromatic compounds and sulfur‐containing organics) increased during fermentation.…”

Section: Discussionmentioning

confidence: 99%

Dynamic changes in quality of jujube wine during fermentation

Tang

Cai

Shan

et al. 2020

J Food Process Preserv

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Dynamic quality changes of jujube wine during 10 days (240 hr) fermentation were evaluated by electronic nose and electronic tongue combined with multivariate statistical analysis methods. Fermentation significantly reduced the relative content of aromatic compounds, but promoted the generation of alcohol, sour compounds, umami compounds, sulfur‐containing organics, and broad range sensitivity compounds. The results of principal component analysis and cluster analysis indicate that, according to the overall quality similarity, the whole fermentation process of jujube wine can be categorized into three stages: early stage (0–24 hr), middle stage (36–132 hr), and late stage (144–240 hr). By Multivariate Analysis of Variance, significant differences (p < .001) were observed among jujube wine samples in the three fermentation stages. Further analysis using Redundancy Analysis found that the major changes of jujube wine quality occurred in the middle stage of fermentation, particularly 36–132 hr. Practical applications In the case of the wine production, employing of the appropriate fermentation time throughout the process can be problematic. Hence, in this paper, electronic nose and electronic tongue technology combined with multivariate statistical analysis methods were applied to reveal the dynamic changes in quality of jujube wine, which provided a promising instruction for quality control of jujube wine.

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“…For investigating the effect of harvest, drying and storage on GABA, Z. jujuba Mill.cv.Junzao (ZJZ) was chosen in this study, because it is one of the most common widely cultivated cultivars for dried fruit production (Pu et al, 2018). A total of five samples, including FF1: fresh jujube fruit was harvested on October 6th, 2016, FF2: fresh jujube fruit was harvested on November 8th, 2016, DF: FF2 was dried by hot air at 55°C for 24 h, SF1: DF was packed in zipper bags and stored at ambient temperature for 6 months, and SF2: DF was packed in zipper bags and stored at ambient temperature for 12 months, were carefully prepared for this purpose.…”

Section: Materials and Pretreatmentmentioning

confidence: 99%

Determination of ϒ-aminobutyric acid (GABA) in jujube fruit (Ziziphus jujuba Mill.)

Sinclair

Zhong

et al. 2019

CyTA - Journal of Food

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Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv. Junzao)

Cited by 74 publications

References 30 publications

Drip irrigation with organic fertilizer application improved soil quality and fruit yield

Drip irrigation with organic fertilizer application improved soil quality and fruit yield

Dynamic changes in quality of jujube wine during fermentation

Determination of ϒ-aminobutyric acid (GABA) in jujube fruit (Ziziphus jujuba Mill.)

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