Effect of 1-methylcyclopropene and calcium chloride treatments on quality maintenance of 'Lingwu Long' Jujube fruit

Abstract

'Lingwu Long' jujube (Zizyphus jujuba cv. Mill) fruits were harvested at mature-green stages and then treated with 1.0 μL L-1 1-methylcyclopropene (1-MCP), 1.0% CaCl2 or their combination. All treatments were stored at room temperature (22∈±∈1°C) and 80-90% relative humidity (RH) up for 15 days. Results indicated that 1.0 μL L-1 1-MCP, 1.0% CaCl2 or their combination were effective in terms of senescence inhibition, and the storage life was extended by 6, 4 and 9 days, respectively. 1-MCP and CaCl2 treatment had a synergic effect on the inhibition of ethylene production and microbial population of 'Lingwu Long' jujube fruit. The combination of 1-MCP and CaCl2 significantly reduced polygalacturonase (PG) and polyphenoloxidase (PPO) activities. It also maintained higher concentrations of titratable acid and ascorbic acid. © 2011 Association of Food Scientists & Technologists (India).