Prunus mume polyphenols maintains the quality and nutrient values of winter jujube (Zizyphus jujuba Mill.) fruits during storage
文献类型： 外文期刊
作者： Yu, Yangyang 1 ; Xu, Yujuan 1 ; Wen, Jing 1 ; Yu, Yuanshan 1 ;
作者机构： 1.Minist Agr, Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods,Guangdong Key Lab Agr Prod Pr, 133 Yiheng St,Dongguanzhuang Rd, Guangzhou 510610, Peoples R China
2.South China Agr Univ, Coll Food, Guangzhou, Peoples R China
关键词： Prunus mume; polyphenol; winter jujube; storage; enzyme activity
期刊名称：CYTA-JOURNAL OF FOOD （ 影响因子：2.255； 五年影响因子：2.381 ）
ISSN： 1947-6337
年卷期： 2021 年 19 卷 1 期
页码：
收录情况： SCI
摘要： This study evaluated the effect of Prunus mume polyphenols (PMPs) treatment on qualities and nutrient in winter jujube fruits during storage (4 degrees C). Winter jujube fruits were treated with 5, 10, and 15 mg L-1 PMP, respectively. Compared with the control, PMP treatments effectively preserved the quality and nutrient values of winter jujube fruits. They also enhanced the activities of antioxidant enzymes, inhibited the growth of microorganisms, and delayed postharvest metabolism in the fruits. These findings suggest that PMP, as a green, safe agent, can be potentially developed as a postharvest fruit preservative to substantially extend the shelf life.
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