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Propyl Gallate Treatment Improves the Postharvest Quality of Winter Jujube (Zizyphus jujuba Mill. cv. Dongzao) by Regulating Antioxidant Metabolism and Maintaining the Structure of Peel

by 1,†, 2,†, 1, 3, 1,*,‡ and 1,‡
1
School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
2
National Engineering Technology Research Center for Preservation of Agricultural Products, Key Laboratory of Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Tianjin 300384, China
3
College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
*
Author to whom correspondence should be addressed.
Both authors contributed equally to this work.
These authors contributed equally to this work.
Academic Editors: Marisa Di Matteo, Milena Petriccione and Giuseppina Adiletta
Foods 2022, 11(2), 237; https://doi.org/10.3390/foods11020237
Received: 28 November 2021 / Revised: 6 January 2022 / Accepted: 11 January 2022 / Published: 17 January 2022
(This article belongs to the Special Issue Improvement of Post Harvest Quality of Fruits and Vegetables)
The quality and color of winter jujube fruits are easy to change after harvest. We studied the regulation mechanism of propyl gallate (PG) on post-harvest physiological quality of winter jujube, from the perspective of antioxidant metabolism and peel structure. In our research, winter jujube fruits were treated with 0.001 mol L−1 PG solution for 20 min. Our results showed that PG delayed the development of peel color, and improved the firmness, total soluble solids (TSS), and titratable acid (TA) of winter jujube. Meanwhile, the PG treatment had higher content of total phenols, total flavonoids, ascorbic acid (AsA), and reduced glutathione (GSH), and kept the enzyme activity including superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and peroxidase (POD) at a higher level. PG treatment reduced membrane oxidative damage and maintained the integrity of pericarp structure by reducing electrolyte leakage (EL), lipoxygenase activity (LOX), hydrogen peroxide (H2O2), and malondialdehyde (MDA) content in the peel. Accordingly, PG improved the postharvest quality of jujube fruits by regulating antioxidant metabolism and maintaining the structure of peel. The appropriate concentration of PG has good application potential in the storage and preservation of fresh fruits such as winter jujube. View Full-Text
Keywords: winter jujube; propyl gallate; antioxidant enzyme activity; non-enzymatic antioxidant; peel microstructure winter jujube; propyl gallate; antioxidant enzyme activity; non-enzymatic antioxidant; peel microstructure
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MDPI and ACS Style

Wang, C.; Chen, C.; Zhao, X.; Wu, C.; Kou, X.; Xue, Z. Propyl Gallate Treatment Improves the Postharvest Quality of Winter Jujube (Zizyphus jujuba Mill. cv. Dongzao) by Regulating Antioxidant Metabolism and Maintaining the Structure of Peel. Foods 2022, 11, 237. https://doi.org/10.3390/foods11020237

AMA Style

Wang C, Chen C, Zhao X, Wu C, Kou X, Xue Z. Propyl Gallate Treatment Improves the Postharvest Quality of Winter Jujube (Zizyphus jujuba Mill. cv. Dongzao) by Regulating Antioxidant Metabolism and Maintaining the Structure of Peel. Foods. 2022; 11(2):237. https://doi.org/10.3390/foods11020237

Chicago/Turabian Style

Wang, Chao, Cunkun Chen, Xiaoyang Zhao, Caie Wu, Xiaohong Kou, and Zhaohui Xue. 2022. "Propyl Gallate Treatment Improves the Postharvest Quality of Winter Jujube (Zizyphus jujuba Mill. cv. Dongzao) by Regulating Antioxidant Metabolism and Maintaining the Structure of Peel" Foods 11, no. 2: 237. https://doi.org/10.3390/foods11020237

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