文献类型： 外文期刊

作者： Li, Xiaoxue ¹ ; Zhao, Xiaomei ¹ ; Wang, Shaojin ¹ ; Wu, Bin ¹ ; Du, Yuxing ¹ ; Dong, Chenghu ² ; Wu, Zhonghong ¹ ; Sun, Fang ³ ; Wu, Jiahui ¹ ; Wang, Li ³ ; Liu, Ning ⁵ ; Zhang, Boya ² ; Tan, Yupeng ⁶ ; Chen, Cunkun ² ;

作者机构： 1.Xinjiang Acad Agr Sci, Inst Agroprod Storage & Proc, Xinjiang Key Lab Proc & Preservat Agr Prod, Urumqi 830091, Peoples R China

2.Tianjin Acad Agr Sci, Inst Agr Prod Preservat & Proc Technol, Natl Engn & Technol Res Ctr Preservat Agr Prod Tia, Key Lab Storage & Preservat Agr Prod,Minist Agr &, Tianjin 300384, Peoples R China

3.Xinjiang Agr Univ, Coll Food & Pharmaceut Sci, Urumqi 830052, Peoples R China

4.Northwest A&F Univ, Coll Mech & Elect Engn, Yangling 712100, Shaanxi, Peoples R China

5.Liaoning Tungsheng Plast Co Ltd, Yingkou 115002, Peoples R China

6.Xinjiang Agr Vocat & Tech Univ, Coll Ecol Landscape & Engn, Changji 831100, Peoples R China

关键词： Winter jujube; Ultra-low oxygen treatment; Non-targeted metabolomics; Bitter compounds

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：6.8； 五年影响因子：7.5 ）

ISSN： 0925-5214

年卷期： 2025 年 222 卷

页码：

收录情况： SCI

摘要： Winter jujube is popular for consumers due to its nutrition and sweet taste. However, fresh winter jujube easily becomes bitter after harvest with improper storage. In this study, the winter jujube was stored at 25 degrees C exposed to 100 % N2 and normal atmosphere during a 15-d shelf-life period to evaluate its quality and bitter substance. Results indicated that 100 % N2 treatment raised a * value, weight loss, browning index, pyruvate content, acetaldehyde content, ethanol content, pyruvate decarboxylase activity, alcohol dehydrogenase activity, and bitter level, while reducing b * values, L * values, firmness, and titratable acid content. At the end of storage, the total soluble solid content and respiration intensity of the 100 % N2 treatment group were lower than those of the control group. At the same time, 100 % N2 treatment also promoted the closing of the stoma on winter jujube skin. Moreover, 1310 differential metabolites were screened by non-targeted metabolomics, in which 989 up- regulated metabolites, with a total of 60 metabolites showing overlapping up-regulation, were identified when compared across all points. Among them, five key metabolites (coumarin, shikimic acid, beta-glucogallin, N1trans-feruloylagmatine, and 3-hydroxybenzoic acid) showed significant abundance and similar changes in bitter level of winter jujube stored under the ultra-low oxygen environment for 15 d. This study provides insights into the origin of bitterness in winter jujube under improper storage for a long time and may facilitate the development of strategies for jujube storage.