Harvest point determination of indian jujube fruit ( Ziziphus mauritiana L.) based on physicochemical and functional parameters

Bastos, Victorio Jacob; Neves, Leandro Camargo; Silva, Paula Monique Carvalho da; Shahab, Muhammad; Colombo, Ronan Carlos; Roberto, Sérgio Ruffo

doi:10.1016/j.scienta.2016.10.030

Cited by 14 publications

(10 citation statements)

References 44 publications

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“…Similar change patterns were found for the contents of cyanidin-3-rutinoside, cyanidin and delphenidin-3-glucoside ( Figure 2 F–H). These findings are similar to this of Bastos et al [ 24 ], who show that the content of anthocyanin increased at the beginning of the Indian jujube fruit coloration period and decreased until full maturity. This change pattern indicates anthocyanin is the primary pigment responsible for the formation of the red color before ripening onset (before S3) in ‘Talihong’.…”

Section: Resultssupporting

confidence: 92%

Comparative Analysis of Pigments, Phenolics, and Antioxidant Activity of Chinese Jujube (Ziziphus jujuba Mill.) during Fruit Development

Shi

Zhang

et al. 2018

Molecules

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Chinese jujube (Ziziphus jujuba Mill.) fruit are much admired for their unique flavor and high nutritional value. This study tracks changes in skin color and antioxidant activity over six stages (S1 … S6) of fruit development in two cultivars of jujube, ‘Junzao’ and the color mutant ‘Tailihong’. The study records the changing levels of chlorophylls, carotenoids, anthocyanins, and phenolic compounds during fruit development. Contents of chlorophylls, β-carotenes and anthocyanins decreased throughout the developmental stages in two jujube cultivars, while lutein contents decreased at first and then increased to a maximum at S6. The levels of total phenolics, total flavonoids, total flavanols, total anthocyanins, procyanidin B1, procyanidin B2, procyanidin B3, (+)-catechin, quercetin, and ferulic acid are significantly higher in ‘Tailihong’ than in ‘Junzao’ before the onset ripening (before S3). However, after S3 the level differences of these components in the two cultivars are not significant. In both cultivars, antioxidant activity reduces gradually throughout fruit development. Our findings indicate how the skin color of jujube fruit during maturation is due to changes in the levels of flavonoids, carotenoids, and anthocyanins. The color changes are also associated with changes in antioxidant activity.

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Section: Resultssupporting

confidence: 92%

Comparative Analysis of Pigments, Phenolics, and Antioxidant Activity of Chinese Jujube (Ziziphus jujuba Mill.) during Fruit Development

Shi

Zhang

et al. 2018

Molecules

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“…Average fresh mass of the jujube fruits was determined according to a published method (Bastos et al, 2016). Briefly, a total of 30 fresh jujube fruits in each cultivar were randomly selected, and the total weight of the fruits was measured using an ME303 balance (METTLER TOLEDO Onternational Trade Co. Ltd, Shanghai, China).…”

Section: Determination Of Fresh Mass Of Fruitsmentioning

confidence: 99%

“…Shape ratio of the jujube fruit refers to a ratio of polar diameter to equatorial diameter of fruit (Bastos et al, 2016). On the present study, 30 jujube fruits in each cultivar were randomly picked.…”

Section: Determination Of Shape Ratio Of Fruitsmentioning

confidence: 99%

“…Ot has been reported that sucrose is initially accumulated in the leaves of fruits, and it can be transferred from the fruit leaves to the fruit flesh. Afterwards, the fruit development process can further hydrolyze sucrose into glucose and fructose in fruit flesh, which results in the accumulation of the sweetness in jujube fruits (Bastos et al, 2016). The sucrose content in the Dazao cultivar was about 18 g/100 g FW.…”

Section: Physicochemical and Chemical Propertiesmentioning

confidence: 99%

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Comparison of physical and chemical composition of three chinese jujube (Ziziphus jujuba Mill.) cultivars cultivated in four districts of Xinjiang region in China

Chen

Fan

et al. 2019

Food Sci. Technol

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This study investigated the physical and chemical composition of three jujube fruits cultivated in China. The objective was to explore the effect of jujube genotype and cultivation districts on the quality of jujube fruits. Results showed significant differences on their physical and chemical composition. The Junzao cultivar contained relatively low level on the total dietary fiber, protein, total sugar, and total titratable acids. The Huizao cultivar possessed the mediate level of the sugar-to-acid ratio and ascorbic acid. The Dazao cultivar showed high level of the total dietary fiber, protein, sugar, and total acids. The cultivation districts exerted important roles in altering the physicochemical indexes of the same jujube cultivar. The Junzao cultivar harvested in the Hami and Kashi districts showed the significant difference on the level of the sugar-to-acid ratio and ascorbic acid compared with that in the Akesu and Hetian districts. The Huizao cultivar in the Kashi area possessed higher content of the total soluble dietary fiber than that in the Akesu and Hetain districts. Principal component analysis indicated that the parameters that differentiated these jujube cultivars appeared to be the total dietary fiber, protein, total sugar, fructose, glucose, sucrose, and total titratable acids.

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“…O estudo do comportamento fisiológico através de análises de atividade respiratória e produção de etileno permite identificar a sensibilidade do vegetal ao longo do seu amadurecimento (KADER, 1985). Esse procedimento auxilia no desenvolvimento de tecnologias de armazenamento e definição da destinação dos frutos, seja no consumo in natura ou processado (BASTOS et al, 2016).…”

Section: Introductionunclassified

Caracterização da qualidade pós-colheita de acessos e estádios de maturação de grumixamas (>i<Eugenia brasiliensis>/i< Lam.)

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Harvest point determination of indian jujube fruit ( Ziziphus mauritiana L.) based on physicochemical and functional parameters

Cited by 14 publications

References 44 publications

Comparative Analysis of Pigments, Phenolics, and Antioxidant Activity of Chinese Jujube (Ziziphus jujuba Mill.) during Fruit Development

Comparative Analysis of Pigments, Phenolics, and Antioxidant Activity of Chinese Jujube (Ziziphus jujuba Mill.) during Fruit Development

Comparison of physical and chemical composition of three chinese jujube (Ziziphus jujuba Mill.) cultivars cultivated in four districts of Xinjiang region in China

Caracterização da qualidade pós-colheita de acessos e estádios de maturação de grumixamas (>i<Eugenia brasiliensis>/i< Lam.)

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