Postharvest γ-irradiation treatment enhance nutritional and antioxidant potential of Indian jujube (Ziziphus mauritiana Lamk) fruit

Abstract

• The effect of gamma irradiation on nutritional and antioxidant properties on Indian jujube fruit was dose-dependent. • The higher dose (1.0 kGy) of gamma was played a protective role in TSS decrease, sugar content, acidity loss, pH, and firmness decrease over 0.4 kGy dose during storage. The 1.0 kGy dose of gamma displayed an effective dose for preserving the ascorbic acid, phenol content, carotenoid and antioxidant capacity. It also maintained the peel color ( L*, a* and b*) at an optimum level at the storage end. • Applying gamma irradiation in an appropriate dose is suggested for increasing the storage life of jujube fruit with optimum nutritional and antioxidant capacity. 'Gola' jujube was irradiated by gamma irradiation doses (0, 0.4, and 1.0 kGy) and stored at 10°C for 35 d. The impact of irradiation on nutritional (total soluble solids, firmness, titratable acidity, pH value and sugars) and bioactive attributes (ascorbic acid, total phenol, total carotenoid and antioxidant activity) were evaluated at 7 d interval. The total soluble solids of ‘Gola’ jujube was significantly increased by irradiation treatment. However, the pH and acidity levels were remained unaffected after 21 d of storage. In addition, fruit treated with gamma irradiation exhibited significantly higher ascorbic acid and total phenol content but, lowest in carotenoid. These results suggested that γ-irradiation might be an effective method to enhance antioxidant potential of jujube fruit, which caused beneficial health effects on consumption.