GENG Yang, ZHAO Xiaomei, TAN Yupeng, et al. Effect of Salicylic Acid Combined with Microporous Plastic Bag on Quality of Ziziphus jujube ‘Jingcang1’ during Storage[J]. Science and Technology of Food Industry, 2023, 44(1): 338−346. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020204.
Citation: GENG Yang, ZHAO Xiaomei, TAN Yupeng, et al. Effect of Salicylic Acid Combined with Microporous Plastic Bag on Quality of Ziziphus jujube ‘Jingcang1’ during Storage[J]. Science and Technology of Food Industry, 2023, 44(1): 338−346. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020204.

Effect of Salicylic Acid Combined with Microporous Plastic Bag on Quality of Ziziphus jujube ‘Jingcang1’ during Storage

More Information
  • Received Date: February 22, 2022
  • Available Online: November 06, 2022
  • It was necessary to improve the storage quality and commodity quality of Z. jujube ‘Jingcang1’. The effects of different concentrations of salicylic acid (10, 30, 50 mmol/L SA) combined with microporous fresh-keeping bag treatment on the preservation effect of Z. jujube ‘Jingcang1’ were investigated. The results showed that SA treatment could effectively delay the decline of storage quality of' Z. jujube ‘Jingcang1’. After 14 days of storage, the Z. jujube ‘Jingcang1’, which was not packed with microporous plastic bag, was obviously dehydrated and shriveled and its quality deteriorated seriously. The fresh-keeping effect of Z. jujube ‘Jingcang1’ packed with microporous plastic bag was not ideal. Packaging with microporous plastic bag combined with 30 mmol/L SA treatment had the best effect, which could prolong its storage period by about 40 days compared with that of the group without microporous plastic bag. Compared with the control group, microporous plastic bag combined with 30 mmol/L SA treatment can effectively delay the consumption of total soluble solid, titratable acid and other nutrients in the fruit of Z. jujube ‘Jingcang1’, delay the dehydration shrinkage, the decrease of brightness and fruit firmness of the fruit during storage, and maintain a relatively high content of soluble sugar, ascorbic acid, total polypheno, soluble protein and other nutrients and antioxidant activity after storage (P<0.05). Therefore, microporous plastic bag packaging combined with 30 mmol/L SA treatment is an effective method for the storage and preservation of Z. jujube ‘Jingcang1’.
  • [1]
    杨磊, 冯贝贝, 靳娟, 等. 新疆6个大果红枣裂果性差异及其内在原因分析[J]. 西北植物学报,2021,41(8):1364−1370. [YANG L, FENG B B, JIN J, et al. Differences in fruit cracking of six big fruit type jujube cultivars from Xinjiang and its internal causes[J]. Acta Botanica Boreali-Occidentalia Sinica,2021,41(8):1364−1370. doi: 10.7606/j.issn.1000-4025.2021.08.1364
    [2]
    张小康. 早中熟鲜食红枣保鲜措施及其生理机制研究[D]. 杨凌: 西北农林科技大学, 2017

    ZHANG, X, K. Study on the preservation measures and physiological mechanism of early-mid-matured jujube[D]. Yangling: Northwest A&F University, 2017.
    [3]
    张婷婷. 不同涂膜处理对新疆冬枣保鲜效果的研究[D]. 石河子: 石河子大学, 2020

    ZHANG T T. Study on fresh-keeping effect of Xinjiang winter jujube with different coatings[D]. Shihezi: Shihezi University, 2020.
    [4]
    张婷, 车凤斌, 潘俨. 新疆干鲜果品贮运保鲜技术标准体系构建初探[J]. 保鲜与加工,2016,16(2):94−98. [ZHANG T, CHE F B, PAN Y. Preliminary study on the establishment of standard system for fresh and dried fruits storage and transportation technology in Xinjiang[J]. Storage and Process,2016,16(2):94−98.
    [5]
    ZHAO Y T, ZHU X, HOU Y Y, et al. Effects of harvest maturity stage on postharvest quality of winter jujube (Zizyphus jujuba Mill. cv. Dongzao) fruit during cold storage[J]. Scientia Horticulturae,2021(277):109778−109793.
    [6]
    王霞伟, 王曼, 邓豪, 等. 雾化熏蒸结合气调包装技术在冬枣采后贮运保鲜中的应用[J]. 现代食品科技,2021,37(10):153−161. [WANG X W, WANG M, DENG H, et al. Application of atomization fumigation combined with modified atmosphere packaging technology in storage, transportation and preservation of winter jujube[J]. Modern Food Science and Technology,2021,37(10):153−161. doi: 10.13982/j.mfst.1673-9078.2021.10.0071
    [7]
    徐昊洋, 阮长晴. 基于壳聚糖的绿色抗菌复合涂膜材料及其在水果保鲜应用上的研究进展[J]. 食品与发酵工业,2020,46(14):295−302. [XU H Y, RUNA C Q. Chitosan-based antibacterial coating material and its research progress on fruit preservation[J]. Food and Fermentation Industries,2020,46(14):295−302. doi: 10.13995/j.cnki.11-1802/ts.023683
    [8]
    生吉萍, 王健健, 冷传祝. 苹果及其加工制品的质量安全及应对策略[J]. 食品科学技术学报,2015,33(4):11−15. [SHENG J P, WANG J, LENG C Z. Issues on quality safety and strategy of apple and its processing products[J]. Journal of Food Science and Technology,2015,33(4):11−15.
    [9]
    韩乃瑄, 曹颖, 刘晓敏, 等. 冬枣保鲜技术的研究进展[J/OL]. 食品工业科技: 1−12 [2022-04-05]. doi: 10.13386/j.issn1002-0306.2021110152.

    HAN N X, CAO Y, LIU X M, et al. Research progress on preservation technology of Ziziphus jujuba Mill. cv. Dongzao[J]. Science and Technology of Food Industry:1−12 [2022-04-05].doi: 10.13386/j.issn1002-0306.2021110152.
    [10]
    徐栋燚, 杨春. 枣的加工与贮藏保鲜技术研究进展[J]. 农产品加工,2022(3):64−67. [XU D Y, YANG C. Research progress of processing, storage and preservation technology of jujube[J]. Farm Products Processing,2022(3):64−67.
    [11]
    韩齐齐, 张娅妮, 冯荦荦, 等. 冬枣采后生理与气调贮藏关键技术研究[J]. 食品与发酵工业,2021,47(4):33−39. [HAN Q Q, ZHANG Y N, FENG L L, et al. Postharvest physiology and the crucial techniques of controlled atmosphere storage of winter jujube[J]. Food and Fermentation Industries,2021,47(4):33−39. doi: 10.13995/j.cnki.11-1802/ts.024919
    [12]
    任俊洁, 赵喜亭. 水杨酸类物质在果实贮藏保鲜上的研究进展[J]. 保鲜与加工,2018,18(1):125−128,133. [REN J J, ZHAO X T. Research progress of fruit storage with salicylic acids[J]. Storage and Process,2018,18(1):125−128,133. doi: 10.3969/j.issn.1009-6221.2018.01.021
    [13]
    付云云, 蒋成, 闫小倩, 等. 水杨酸处理对仔姜保鲜效果的影响[J]. 食品与机械,2019,35(4):157−162. [FU Y Y, JIANG C, YAN X Q. Effect of salicylic acid treatment on fresh-keeping of baby gingers[J]. Food & Machinery,2019,35(4):157−162. doi: 10.13652/j.issn.1003-5788.2019.04.029
    [14]
    DOKHANIEH A Y, AGHDAM M S, FARD J R, et al. Postharvest salicylic acid treatment enhances antioxidant potential of cornelian cherry fruit[J]. Scientia Horticulturae,2013,154:31−36. doi: 10.1016/j.scienta.2013.01.025
    [15]
    魏征, 张政, 魏佳, 等. 水杨酸雾化熏蒸对新疆小白杏采后贮藏品质的影响[J]. 现代食品科技,2020,36(1):113−119, 168. [WEI Z, ZHANG Z, WEI J, et al. Effects of salicylic acid spray fumigation on postharvest quality of Xinjiang Xiaobai apricot[J]. Modern Food Science and Technology,2020,36(1):113−119, 168. doi: 10.13982/j.mfst.1673-9078.2020.1.016
    [16]
    TAREEN M J, ABBASI N A, HAFIZ I A. Postharvest application of salicylic acid enhanced antioxidant enzyme activity and maintained quality of peach ev. ‘Flordaking’ fruit during storage[J]. Scientia Horticulturae,2012,142:221−228. doi: 10.1016/j.scienta.2012.04.027
    [17]
    张晓萍, 王锋, 赵旗峰, 等. 不同浓度水杨酸处理对冬枣保鲜效果的影响[J]. 保鲜与加工,2020,20(6):32−37. [ZHANG X P, WANG F, ZHAO Q F, et al. Effects of different concentrations of salicylic acid treatments on fresh-keeping effect of winter jujube[J]. Storage and Process,2020,20(6):32−37. doi: 10.3969/j.issn.1009-6221.2020.06.006
    [18]
    张四普, 牛佳佳, 韩立新, 等. 1-MCP结合微孔、打孔保鲜袋对‘富士’苹果贮藏品质的影响[J]. 食品工业科技,2020,41(9):278−284. [ZHANG S P, JIU J J, HAN L X, et al. Effect of biocontrol yeast in combination with water-soluble chitosan coating on preservation of winter jujubes[J]. Science and Technology of Food Industry,2020,41(9):278−284. doi: 10.13386/j.issn1002-0306.2020.09.045
    [19]
    COSTA C, LUCERA A, CONTE A, et al. Effects of passive and active modified atmosphere packaging conditions on ready-to-eat table grape[J]. Journal of Food Engineering,2011,102(2):115−121. doi: 10.1016/j.jfoodeng.2010.08.001
    [20]
    VAN D B L, LENTZ C P. High humidity storage of vegetables and fruits[J]. Hortscience,1978,13:565−569. doi: 10.21273/HORTSCI.13.5.565
    [21]
    HUANG H, ZHU Q G, ZHANG Z K, et al. Effect of oxalic acid on antibrowning of banana (Musa spp. AAA group, cv. Brazil') fruit during storage[J]. Scientia Horticulturae,2013,160:208−212. doi: 10.1016/j.scienta.2013.05.041
    [22]
    曹建康, 姜微波, 赵玉梅. 果蔬采后生理生化实验指导[M]. 北京: 中国轻工业出版社, 2007

    CAO J K, JIANG W B, ZHAO Y M, et al. Experimental instruction of postharvest physiology and biochemistry of fruits and vegetables[M]. Beijing: China Light Industry Press, 2007.
    [23]
    卜彦花, 周娜娜, 王春悦, 等. 福林酚试剂法和紫外分光光度法测定冬枣多酚含量的比较研究[J]. 中国农学通报,2012,28(1):212−217. [BU Y H, ZHOU N N, WANG C Y, et al. Comparative study on determination of total phenolics content of jujube fruit with FC and UV-spectrophotometric method[J]. Chinese Agricultural Science Bulletin,2012,28(1):212−217. doi: 10.3969/j.issn.1000-6850.2012.01.041
    [24]
    董日月, 余炳伟, 扶京龙, 等. 茄子果实的维生素P含量测定[J]. 分子植物育种,2017,15(8):3237−3243. [DONG R Y, YU B W, FU J L, et al. Determination of the content of vitamin P in eggplant[J]. Molecular Plant Breeding,2017,15(8):3237−3243. doi: 10.13271/j.mpb.015.003237
    [25]
    张砚垒, 高琳, 付亚玲, 等. 圆铃1号枣多酚的提取及抗氧化活性分析[J]. 食品研究与开发,2021,42(8):49−55. [ZHANG Y L, GAO L, FU Y L, et al. Extraction and antioxidant activities of polyphenols from Ziziyphus jujuba cv. Yuanling 1[J]. Food Research and Development,2021,42(8):49−55. doi: 10.12161/j.issn.1005-6521.2021.08.009
    [26]
    魏亚峰, 王群霞, 孙爱华, 等. 生防酵母菌结合水溶性壳聚糖涂膜处理对冬枣的冷藏保鲜效果[J]. 中国生物防治学报,2015,31(2):250−255. [WEI Y F, WANG Q X, SUN A H, et al. Effect of biocontrol yeast in combination with water-soluble chitosan coating on preservation of winter jujubes[J]. Chinese Journal of Biological Control,2015,31(2):250−255. doi: 10.16409/j.cnki.2095-039x.2015.02.014
    [27]
    冯荦荦, 郜海燕, 张润光, 等. 不同气体成分贮藏对狗头枣鲜果生理变化与品质的影响[J]. 浙江农业学报,2021,33(4):704−713. [FENG L L, GAO H Y, ZHANG R G, et al. Effects of different gas composition storage on physiological changes and quality of Doghead jujube fruit[J]. Acta Agriculturae Zhejiangensis,2021,33(4):704−713. doi: 10.3969/j.issn.1004-1524.2021.04.16
    [28]
    李晓莺, 张曦燕, 闫亚美, 等. 不同浓度水杨酸处理对枸杞鲜果采后生理及贮藏保鲜效果的影响[J]. 江苏农业科学,2020,48(2):207−209. [LI X Y, ZHANG X Y, YAN Y M, et al. Effects of different concentrations of salicylic acid treatment on postharvest physiology and storage effect of fresh Lycium barbarum fruit[J]. Jiangsu Agricultural Sciences,2020,48(2):207−209. doi: 10.15889/j.issn.1002-1302.2020.02.038
    [29]
    张鹏, 于弘弢, 李春媛, 等. 基于主成分分析的微环境气调对蓝莓贮后货架品质的影响[J/OL]. 食品与发酵工业: 1−13 [2022-04-05]. doi: 10.13995/j.cnki.11-1802/ts.028055.

    ZHANG P, YU H T, LI C Y, et al. Effects of micro-environmental atmosphere based on principal component analysis on the quality of blueberries after storage[J]. Food and Fermentation Industries: 1−13 [2022-04-05].doi: 10.13995/j.cnki.11-1802/ts.028055.
    [30]
    李宏祥, 马巧利, 林雄, 等. PCA综合分析采收成熟度对金沙柚贮藏品质的影响[J]. 食品工业科技,2019,40(18):255−262, 272. [LI H X, MA Q L, LIN X, et al. Comprehensively analyzing the effect of harvest maturity on storage quality of Jinsha pomelo based on PCA[J]. Science and Technology of Food Industry,2019,40(18):255−262, 272. doi: 10.13386/j.issn1002-0306.2019.18.042
  • Cited by

    Periodical cited type(10)

    1. 邓少颖,孙健,朱红,岳瑞雪,张毅,张文婷,马晨. 双螺杆挤压甘薯膨化圈工艺优化及其品质评价. 食品研究与开发. 2025(02): 108-118 .
    2. 刘晓飞,吴浚滢,赵香香,戚月娜,刘畅,张娜. 超微粉碎对4种米的理化特性及抗氧化能力的影响. 粮食与油脂. 2023(04): 26-31 .
    3. 阮蕴莹,邓媛元,张雁,魏振承,唐小俊,李萍,张元,王智明,刘光,张名位. 不同葡萄糖当量值预消化大米膨化粉的理化性质和结构特性. 食品科学. 2023(14): 29-36 .
    4. 肖家喜,段映羽,邹晓琴,张名位,张瑞芬,刘磊,张元,马勤. 冲调米粉酶解耦合挤压膨化工艺优化及其产品性质分析. 中国粮油学报. 2023(08): 49-57 .
    5. 张新振,梁进,李雪玲,孙玥,高洋,王冉,刘杰梅,徐雪野,张歌兴,李贝贝,钟杨,周颖娣,李志鑫. 蓝莓渣复合籼米冲调粉的配方优化及品质分析. 中国粮油学报. 2023(09): 35-41 .
    6. 王晨,王燕,吴卫国,廖卢艳. 双螺杆挤压复合方便粥配方优化及品质分析. 食品工业科技. 2022(05): 245-254 . 本站查看
    7. 许立益,余宏达,江冬怡,郑经绍,林嘉尉,黄苇. 紫米与籼米复配比对复配粉性质及紫米粉丝品质的影响. 食品工业科技. 2022(17): 114-121 . 本站查看
    8. 赵起圆,宋春丽,周恪驰,任健,孙天颖. 挤压膨化对全籽粒玉米粉加工特性的研究. 食品科技. 2022(09): 138-143 .
    9. 张新振,杨涛,蒋依婷,琚飞龙,高洋,孙玥,李雪玲,梁进. 蓝莓渣复合籼米膨化工艺优化及抗氧化活性研究. 食品与机械. 2022(10): 194-200 .
    10. 王崑仑,管立军,高扬,任传英,严松,李家磊,季妮娜,李波,周野. 糙米速食米粥工艺优化及其结构表征. 农业工程学报. 2022(S1): 310-320 .

    Other cited types(4)

Catalog

    Article Metrics

    Article views (147) PDF downloads (14) Cited by(14)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return