AUTHOR=Zhang Weida , Kang Jiawei , Yang Wanting , Guo Huijing , Guo Minrui , Chen Guogang 

TITLE=Incorporation of 1-methylcyclopropene and salicylic acid improves quality and shelf life of winter jujube (Zizyphus jujuba Mill. cv. Dongzao) through regulating reactive oxygen species metabolism

JOURNAL=Frontiers in Nutrition

VOLUME=Volume 9 - 2022

YEAR=2022

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2022.940494

DOI=10.3389/fnut.2022.940494

ISSN=2296-861X

ABSTRACT=Winter jujube fruit is susceptible to aging, peel reddening, dehydration, shrinkage, and tissue softening during shelf life after out of the cold storage conditions. In this study, the effects of 1-methylcyclopropene (1-MCP) and salicylic acid (SA) on the quality of winter jujube fruit during shelf life were investigated through measuring physiological indices and the activities of antioxidant enzymes and enzymes related to reactive oxygen species (ROS) metabolism of winter jujube fruit. The results showed that 1-MCP treatment and SA treatment all suppressed weight loss, respiratory rate, malondialdehyde (MDA) content, H2O2 content, and O2⁻· production rate, but improved firmness, colour difference (ΔE), soluble solid content (SSC), titratable acidity (TA), superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), ascorbate peroxidase (APX), glutathione reductase (GR), phenylalanine ammonia-lyase (PAL) activities, ascorbic acid content, glutathione content, total phenolics content and total flavonoid content in comparison with the control. Particularly, 1-MCP and SA combined treatment (1-MCP+SA treatment) had the maximum efficacy compared to the 1-MCP treatment and SA treatment. 1-MCP+SA treatment had the best preservation effect, followed by SA treatment and 1-MCP treatment. Thus, 1-MCP and SA combined treatment is an effective approach to maintain the postharvest quality of winter jujube fruit and extend the shelf life.