Soaking with an essential mineral (Fe, Zn, Cu, Mn and Se) mixture delays senescence and improves nutrient accumulation in postharvest fruit of Ziziphus jujuba

Deng, Bingyao; Shi, Haojie; Liu, Hongxia; Li, Shipeng; Tian, Shan; Zhao, Xiangshan

doi:10.1016/j.postharvbio.2020.111186

Cited by 9 publications

(5 citation statements)

References 41 publications

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“…Jujube fruits were collected, washed, air-dried, and ground into powder with a mortar and pestle. For heavy metal extraction, digestion tubes were thoroughly acid washed and dried 8 . Dry powdered sample (1 g) was placed in a digestion tube and 10 mL of HNO 3 , HClO 4 and H 2 SO 4 (5:1:1) were added and incubated for 12 h. The tubes were then placed in a digestion block at 80 °C for 1 h, and the temperature was slowly raised to 120–130 °C.…”

Section: Methodsmentioning

confidence: 99%

“…This is a serious problem in terms of extending storage life and improving quality values (e.g., nutrition, aroma, and taste). Many methods have been developed to delay postharvest fruit and vegetable senescence [7][8][9] . For example, treatment with an essential mineral mixture has been shown to induce antioxidant accumulation and delay postharvest senescence in jujube fruit 8 .…”

mentioning

confidence: 99%

“…Many methods have been developed to delay postharvest fruit and vegetable senescence [7][8][9] . For example, treatment with an essential mineral mixture has been shown to induce antioxidant accumulation and delay postharvest senescence in jujube fruit 8 . Moreover, recent research showed that methods combining chemical treatments with biological control strategies or physical techniques consistently achieved better preservation quality compared with individual treatment 6 .…”

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confidence: 99%

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Effects of four disease-controlling agents (chlorothalonil, CuCl2, harpin, and melatonin) on postharvest jujube fruit quality

Tian

Chen

Wang

et al. 2023

Sci Rep

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Postharvest senescence and disease development can reduce the nutritional value of fresh jujube fruit. Herein, four different disease-controlling agents (chlorothalonil, CuCl2, harpin and melatonin) were separately applied to fresh jujube fruit, and all improved postharvest quality (evaluated by disease severity, antioxidant accumulation and senescence) relative to controls. Disease severity was drastically inhibited by these agents, in the order chlorothalonil > CuCl2 > harpin > melatonin. However, chlorothalonil residues were detected even after storage for 4 weeks. These agents increased the activities of defense enzymes including phenylalanine ammonia-lyase, polyphenol oxidase, glutathione reductase and glutathione S-transferase, as well as accumulation of antioxidant compounds such as ascorbic acid, glutathione, flavonoids and phenolics, in postharvest jujube fruit. The enhanced antioxidant content and antioxidant capacity (evaluated by Fe3+ reducing power) was ordered melatonin > harpin > CuCl2 > chlorothalonil. All four agents significantly delayed senescence (evaluated by weight loss, respiration rate and firmness), with the effect ordered CuCl2 > melatonin > harpin > chlorothalonil. Moreover, treatment with CuCl2 also increased copper accumulation ~ threefold in postharvest jujube fruit. Among the four agents, postharvest treatment with CuCl2 could be considered most appropriate for improving postharvest jujube fruit quality under low temperature conditions without sterilization.

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Section: Methodsmentioning

confidence: 99%

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confidence: 99%

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confidence: 99%

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Effects of four disease-controlling agents (chlorothalonil, CuCl2, harpin, and melatonin) on postharvest jujube fruit quality

Tian

Chen

Wang

et al. 2023

Sci Rep

Self Cite

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“…So far, various approaches that include food additives, fungicides, and special gas have been developed to retain nutrition, reduce decay, and prolonged shelf life of jujube as far as possible. Hydroxychloroquine (HCQ) (6), melatonin (MET) (7), natamycin (NATA) (8), 1-methylcyclopropene (1-MCP) (9), β-aminobutyric acid (BABA) (10), oligochitosan (OCH) (11), essential mineral (Fe, Zn, Cu, Mn, and Se) mixture (12), carbon monoxide (CO) (13), nitric oxide (NO) (14), and even their combinations were used to enhance antioxidant nutrients, delay senescence, and suppress pathogenic fungi of jujube during postharvest storage (15)(16)(17)(18). Moreover, it also has been reported that low temperature (0 • C) could be used to delay ripening rate, improve antioxidant levels, and maintain storage quality of jujube (19).…”

Section: Introductionmentioning

confidence: 99%

Applying Cold Atmospheric Plasma to Preserve the Postharvest Qualities of Winter Jujube (Ziziphus jujuba Mill. cv. Dongzao) During Cold Storage

Jin

Dai

et al. 2022

Front. Nutr.

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Winter jujube (Ziziphus jujuba Mill. cv. Dongzao) is a very popular horticultural fruit worldwide, which contains a high number of bioactive compounds. Nevertheless, jujube is perishable by microbial contamination and has a short shelf life under non-controlled conditions. Cold atmospheric plasma (CAP) presents a great potential for food sterilization, maintain postharvest quality, and prolonged storage time. Herein, this study investigated the potential effect of CAP with different exposure times (0, 5, 10, and 20 min) on the physicochemical and biochemical changes in jujube during 15-day storage at 4°C and 90% relative humidity (RH). The results showed that CAP treatment could obviously delay ripening, but displayed no effects on the speed of weight loss and moisture content. Meanwhile, the total native aerobic bacterial count in each jujube group was restrained during whole storage. However, CAP treatment showed a time-dependent manner to improve gene expression (PAL, 4CL, DFR, ANS, LAR, and ANR) related to phenolic biosynthesis. As compared to other groups, 20-min CAP treatment can keep or increase total phenolic content (TPC), maintain antioxidant activity, and reduce oxidative damage. Furthermore, the hydrogen peroxide (H2O2) and malondialdehyde (MDA) content in jujube during middle storage were visibly reduced by 20-min CAP treatment. All in all, our findings concluded that appropriate CAP exposure time can be a promising candidate for the postharvest preservation of jujube.

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“…Interestingly, previous research has shown that Mn and Zn can effectively inhibit PPO activities in plants 19 . Moreover, postharvest treatment with mineral elements can drastically delay jujube fruit senescence by enhancing antioxidant accumulation 20 .…”

Section: Introductionmentioning

confidence: 99%

Postharvest treatments with MnCl2 and ZnCl2 reduce enzymatic browning and enhance antioxidant accumulation in soya bean sprout

Jin

Zhou

Cao

et al. 2022

Sci Rep

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Soya bean sprout is a nutrient-abundant vegetable. However, enzymatic browning of soya bean sprouts during storage remains a challenge. In this study, the effects of treatment with MnCl2 or ZnCl2 on the browning index, antioxidant nutrient accumulation, total antioxidant capacity and enzyme activities of phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), peroxidase (POD), superoxide dismutase (SOD) and catalase (CAT) were investigated in soya bean sprouts after storage at 4 °C and 90% relative humidity for 0, 7, 14 and 21 days. The results showed that postharvest treatment with 1, 2 and 10 mM MnCl2 or ZnCl2 profoundly retarded enzymatic browning in soya bean sprouts to different extents. Compared with the control, the 10 mM MnCl2 and ZnCl2 treatments drastically enhanced ascorbic acid, total thiol and phenolic content, and enhanced FRAP (ferric-reducing ability of plasma) antioxidant capacity in stored soya bean sprouts. Moreover, the MnCl2 and ZnCl2 treatments enhanced SOD, CAT and PAL but decreased PPO and POD activities compared with the control. In addition, the Mn and Zn content in soya bean sprouts significantly increased, by approximately two- to threefold, compared with the control. This study provides a new method for improving the nutrient quality of soya bean sprouts based on postharvest Mn or Zn supplementation.

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Soaking with an essential mineral (Fe, Zn, Cu, Mn and Se) mixture delays senescence and improves nutrient accumulation in postharvest fruit of Ziziphus jujuba

Cited by 9 publications

References 41 publications

Effects of four disease-controlling agents (chlorothalonil, CuCl2, harpin, and melatonin) on postharvest jujube fruit quality

Effects of four disease-controlling agents (chlorothalonil, CuCl2, harpin, and melatonin) on postharvest jujube fruit quality

Applying Cold Atmospheric Plasma to Preserve the Postharvest Qualities of Winter Jujube (Ziziphus jujuba Mill. cv. Dongzao) During Cold Storage

Postharvest treatments with MnCl2 and ZnCl2 reduce enzymatic browning and enhance antioxidant accumulation in soya bean sprout

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