Effect of Vacuum and Modified Atmosphere Packaging on the Quality Attributes and Sensory Evaluation of Fresh Jujube Fruit

Abstract

Fresh jujube is recommended as a healthy and nutritious snack due to its low calorie and sugar content compared to dried jujube. But fresh jujube fruit has a short shelf life. This work aimed to study the effect of different initial modified atmosphere compositions on the quality properties and shelf-life of fresh jujube fruit. Experimental treatments were passive-MAP (control), vacuum, active-MAP1 (25% O 2 | 5% CO 2 ), and active-MAP2 (15% O 2 | 10% CO 2 ). Results indicated that vacuum and passive-MAP treatments significantly reduced, weight loss, fruit total soluble solids, and browning index, and maintained fruit firmness in comparison with other treatments. Vacuum treatment improved total phenolic compound, Vitamin C, and sensory evaluation of jujube fruit. In addition, the highest shelf life was accompanied by acceptable quality and obtained in vacuum packaging (42.33 days) and passive-MAP (36.67 days) treatments. Overall, it can be concluded that prestorage vacuum packaging or passive-MAP treatment had a positive effect on the post-harvest quality attributes and extended the shelf life of fresh jujube fruit. Also, results from the present study are of importance to the jujube industry on theoretical and practical aspects.

Postharvest quality responses of pomegranate fruit (cv. Shishe-kab) to ethanol, sodium bicarbonate dips and modified atmosphere packaging

“…Also, as shown in Figure 1, vacuum packaging better retained the taste of pomegranate fruit, which is in line with the results of TSS, and TA in the present study. Similar results have been reported on the effect of vacuum packaging on preserving the sensory properties of jujube (Moradinezhad and Dorostkar, 2020) and litchi (Shah and Nath, 2006) fruit.…”

“…The results showed that during the storage period, the L* of fruit peel decreased or darkened, which indicates a decrease in the peel quality compared to harvest time. The researchers showed that the synthesis of ethylene, followed by senescence, causes the enzymes associated with oxidative reactions and ultimately leads to darkening (low L * value) of the color (Hasan et al, 2018;Morales et al, 2020) Moradinezhad and Dorostkar (2020) found that fresh jujube fruit under vacuum packaging had a higher L * value. They stated that vacuum packaging might inhibit enzymatic reac tions and delay the darkening of fruit color.…”

The Effect of Packaging Methods on Characteristics of Zalacca During Storage

“…Changes in ascorbic acid in fruit are influenced by fruit respiration. Previous studies have shown that vacuum packaging in jojoba fruit storage was effective in maintaining the ascorbic acid content [13]. Postharvest factors such as postharvest treatments, storage temperature and postharvest stress can also affect ascorbic acid content [14].…”

DRYING CHARACTERISTICS AND QUALITY ANALYSIS OF HOT AIR-ASSISTED RADIO FREQUENCY AND HOT-AIR DRYING OF JUJUBE ( Zizyphus jujube Miller cv. Jinsixiaozao )

“…As freshly harvested jujube has a high moisture content and high sugar content, it cannot be stored for more than ten days under ambient conditions (Song et al, 2020). Therefore, after harvesting, the moisture content (MC) of fresh jujube must be dried to 6.0% for long-term storage (Moradinezhad & Dorostkar, 2021). However, traditional drying methods, such as hot air (HA) drying, can easily cause deterioration of product quality.…”

“…Drying is an old and efficient technique for agricultural product preservation. Drying reduces the water activity of agricultural products to the safety range, and lower water activity facilitates lower transport costs, easier processing, and better quality to reduce the possibility of deterioration during storage (Moradinezhad & Dorostkar, 2021). For the past few years, HA drying has been widely used for the drying of fruits and vegetables given the advantage of its high efficiency.…”