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Combined Treatment of Acidic Electrolyzed Water and High-Voltage Electrostatic Field Improves the Storage Quality of Huping Jujube (Ziziphus jujuba Mill. cv. Huping)

Fresh jujube is prone to rapid deterioration after harvest due to its active metabolism and rich nutrients. This study aimed to investigate the effects of acidic electrolyzed water (AEW), a high-voltage electrostatic field (HVEF) and a combination of AEW and HVEF (AEW + HVEF) treatments on the stora...

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Autores principales: Chang, Xiaojie, Liang, Yueguang, Guo, Tianjing, Wang, Yu, Yang, Jiali
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378992/
https://www.ncbi.nlm.nih.gov/pubmed/37509854
http://dx.doi.org/10.3390/foods12142762
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author Chang, Xiaojie
Liang, Yueguang
Guo, Tianjing
Wang, Yu
Yang, Jiali
author_facet Chang, Xiaojie
Liang, Yueguang
Guo, Tianjing
Wang, Yu
Yang, Jiali
author_sort Chang, Xiaojie
collection PubMed
description Fresh jujube is prone to rapid deterioration after harvest due to its active metabolism and rich nutrients. This study aimed to investigate the effects of acidic electrolyzed water (AEW), a high-voltage electrostatic field (HVEF) and a combination of AEW and HVEF (AEW + HVEF) treatments on the storage quality of Huping jujube (Ziziphus jujuba Mill. cv. Huping) stored at 0 ± 1 °C for 90 days. The results showed that the fruits treated with AEW + HVEF exhibited better storage quality than those treated with either AEW or HVEF alone. Specifically, the fruits treated with AEW + HVEF maintained higher levels of nutrients and taste compounds, including total soluble solid (TSS), total soluble sugar, reducing sugar and titratable acidity (TA), as well as lower respiration rate, weight loss, decay index and TSS/TA ratio. Additionally, the AEW + HVEF treatment could delay the increase in reddening index, a* and color change (ΔE) values, and the decrease in L* and b* values, by retarding the degradation of chlorophyll and accumulation of carotenoids and flavonoids, thereby preserving the more desirable appearance color. Furthermore, the combined treatment could enhance the glutathione reductase (GR) activity and 2,2′-azino-bis-(3-ethylbenzothizoline)−6-sulfonic acid (ABTS) +-scavenging ability. Thus, the AEW + HVEF treatment is a potential method for Huping jujube preservation.
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spelling pubmed-103789922023-07-29 Combined Treatment of Acidic Electrolyzed Water and High-Voltage Electrostatic Field Improves the Storage Quality of Huping Jujube (Ziziphus jujuba Mill. cv. Huping) Chang, Xiaojie Liang, Yueguang Guo, Tianjing Wang, Yu Yang, Jiali Foods Article Fresh jujube is prone to rapid deterioration after harvest due to its active metabolism and rich nutrients. This study aimed to investigate the effects of acidic electrolyzed water (AEW), a high-voltage electrostatic field (HVEF) and a combination of AEW and HVEF (AEW + HVEF) treatments on the storage quality of Huping jujube (Ziziphus jujuba Mill. cv. Huping) stored at 0 ± 1 °C for 90 days. The results showed that the fruits treated with AEW + HVEF exhibited better storage quality than those treated with either AEW or HVEF alone. Specifically, the fruits treated with AEW + HVEF maintained higher levels of nutrients and taste compounds, including total soluble solid (TSS), total soluble sugar, reducing sugar and titratable acidity (TA), as well as lower respiration rate, weight loss, decay index and TSS/TA ratio. Additionally, the AEW + HVEF treatment could delay the increase in reddening index, a* and color change (ΔE) values, and the decrease in L* and b* values, by retarding the degradation of chlorophyll and accumulation of carotenoids and flavonoids, thereby preserving the more desirable appearance color. Furthermore, the combined treatment could enhance the glutathione reductase (GR) activity and 2,2′-azino-bis-(3-ethylbenzothizoline)−6-sulfonic acid (ABTS) +-scavenging ability. Thus, the AEW + HVEF treatment is a potential method for Huping jujube preservation. MDPI 2023-07-20 /pmc/articles/PMC10378992/ /pubmed/37509854 http://dx.doi.org/10.3390/foods12142762 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Chang, Xiaojie
Liang, Yueguang
Guo, Tianjing
Wang, Yu
Yang, Jiali
Combined Treatment of Acidic Electrolyzed Water and High-Voltage Electrostatic Field Improves the Storage Quality of Huping Jujube (Ziziphus jujuba Mill. cv. Huping)
title Combined Treatment of Acidic Electrolyzed Water and High-Voltage Electrostatic Field Improves the Storage Quality of Huping Jujube (Ziziphus jujuba Mill. cv. Huping)
title_full Combined Treatment of Acidic Electrolyzed Water and High-Voltage Electrostatic Field Improves the Storage Quality of Huping Jujube (Ziziphus jujuba Mill. cv. Huping)
title_fullStr Combined Treatment of Acidic Electrolyzed Water and High-Voltage Electrostatic Field Improves the Storage Quality of Huping Jujube (Ziziphus jujuba Mill. cv. Huping)
title_full_unstemmed Combined Treatment of Acidic Electrolyzed Water and High-Voltage Electrostatic Field Improves the Storage Quality of Huping Jujube (Ziziphus jujuba Mill. cv. Huping)
title_short Combined Treatment of Acidic Electrolyzed Water and High-Voltage Electrostatic Field Improves the Storage Quality of Huping Jujube (Ziziphus jujuba Mill. cv. Huping)
title_sort combined treatment of acidic electrolyzed water and high-voltage electrostatic field improves the storage quality of huping jujube (ziziphus jujuba mill. cv. huping)
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378992/
https://www.ncbi.nlm.nih.gov/pubmed/37509854
http://dx.doi.org/10.3390/foods12142762
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