Jujube and Loquat

Siddiq, Muhammad; Uebersax, M. A.

doi:10.1002/9781118324097.ch31

Cited by 3 publications

(2 citation statements)

References 40 publications

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“…An operation to increase its availability to the consumer is drying, prolonging shelf-life. Pitted dried loquat can be a healthy snack appreciated by consumers (3), owing to their carotenoid and phenolic contents and valuable sensory notes, or ingredient in sweets (4). Since a long time is required to obtain dried products with hot air heating, microwave (MW) processing was proposed as an efficient technique for moisture removal.…”

Section: Introductionmentioning

confidence: 99%

Evolution of Carotenoids, Sensory Profiles and Volatile Compounds in Microwave-Dried Fruits of Three Different Loquat Cultivars (Eriobotrya japonica Lindl.)

Farina

Cinquanta

Vella

et al. 2020

Plant Foods Hum Nutr

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Section: Introductionmentioning

confidence: 99%

Evolution of Carotenoids, Sensory Profiles and Volatile Compounds in Microwave-Dried Fruits of Three Different Loquat Cultivars (Eriobotrya japonica Lindl.)

Farina

Cinquanta

Vella

et al. 2020

Plant Foods Hum Nutr

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“…It is significant to have a long marketing period in fresh consumption. Although jujube is a non-climatic fruit species with low physiological activity, some physiological disorders such as postharvest decay, dehydration, softening and browning of fruit flesh restrict the storage life of jujube and decrease its market value (Siddiq and Uebersax, 2012). Therefore, it is significant to delay or reduce fruit softening during marketing, transportation and storage, delay physicochemical changes and prevent fruit quality at postharvest.…”

Section: Introductionmentioning

confidence: 99%

Changes of quality traits and phytochemical components of jujube fruit treated with preharvest GA3 and Parka during cold storage

Karakaya¹,

Ağlar²,

Öztürk³

et al. 2020

Turk J Food Agric Sci

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The study aimed to assess the effects of pre-harvest gibberellic acid (GA3) and Parka applications on fruit quality and bioactive components of jujube (Ziziphus jujuba Mill. cv. ‘Li’) fruit during the storage. Fruit were kept at 0±0.5 °C and 90±5% RH for 45 days. Parka and GA3 applications delayed weight losses and respiration rate in the cold storage. While the effect of the Parka application on the decrease in fruit firmness values depending on the storage time was not significant, it can be said that GA3 application was effective in maintaining the fruit firmness in the cold storage. The increase in soluble solids content (SSC) during cold storage was less with GA3 application. The decrease in titratable acidity with ripening in the cold storage was similar in the Parka and control applications. It can be said that GA3 application was effective in maintaining the titratable acidity during storage and this effect increased with the combination of Parka+GA3. The highest vitamin C at the end of the storage was recorded in fruit treated with Parka. Total phenolics, total flavonoids and antioxidant activity decreased in all applications during the storage. GA3 and Parka applications retarded the losses in total phenolics, total flavonoids and antioxidant activity in the storage. As a result, it can be said that the pre-harvest GA3 and Parka applications give positive results in maintaining the quality properties of jujube fruit in the cold storage.

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Change of Fruit Quality Properties of Jujube Fruit (Ziziphus Jujuba) without Stalk and with Stalk during Cold Storage

Öztürk

Ağlar

Gün

et al. 2020

International Journal of Fruit Science

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This study was conducted to determine the change of fruit quality properties of jujube fruit (Ziziphus jujuba) without stalk and with the stalk during storage. The fruit without and with stalk were stored at 0 ± 0.5°C and 90 ± 5% RH during 45 days. Also, fruit were placed inside modified atmosphere packing (MAP). The presence of the stalk of the fruit was effective in reducing quality losses in storage. The weight loss, decay ratio and vitamin C loss of fruit that were stored without stalk were higher. There was no change in soluble solids content and acidity ratio depending on fruit stalk presence. Total phenolic, total flavonoid, and antioxidant activity values were lower in fruit without stalk at the end of the storage. With the MAP application, the weight loss and decay rate of the fruit decreased in storage. In addition, fruit firmness, acidity, and vitamin C losses were lower in MAPtreated fruit. At the end of the storage, total phenolic, total flavonoid, and antioxidant activity values were higher in fruit with MAP. As a result, quality losses in fruit without stalk were higher than fruit with stalk. MAP reduced losses of quality in fruit without stalk.

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Jujube and Loquat

Cited by 3 publications

References 40 publications

Evolution of Carotenoids, Sensory Profiles and Volatile Compounds in Microwave-Dried Fruits of Three Different Loquat Cultivars (Eriobotrya japonica Lindl.)

Evolution of Carotenoids, Sensory Profiles and Volatile Compounds in Microwave-Dried Fruits of Three Different Loquat Cultivars (Eriobotrya japonica Lindl.)

Changes of quality traits and phytochemical components of jujube fruit treated with preharvest GA3 and Parka during cold storage

Change of Fruit Quality Properties of Jujube Fruit (Ziziphus Jujuba) without Stalk and with Stalk during Cold Storage

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