Postharvest treatment with 1‐methylcyclopropene and chitosan enhances the antioxidant capacity and maintains the quality of Hui jujube ( Ziziphus jujuba Mill. cv. Huizao) during cold storage

Abstract

This study evaluated the effects of 1-methylcyclopropene (1-MCP), chitosan (CTS), and combined 1-MCP and CTS (1-MCP&CTS) on the postharvest quality, bioactive compounds, antioxidant enzymes, and antioxidant capacity in Hui jujube during cold storage (0 ± 1°C and 90% ± 5% relative humidity for 75 d). The 1-MCP&CTS treatment inhibited respiration rate and ethylene production, delayed the degradation of total soluble solids and titratable acid, and alleviated the decreases in total polyphenols, total flavonoids, anthocyanins, and ascorbic acid during storage. Compared to the control fruit, 1-MCP&CTS treatment resulted in higher activities of superoxide dismutase, catalase, and ascorbate peroxidase and higher antioxidant capacity. The antioxidant capacity was positively correlated with the contents of bioactive compounds and antioxidant enzymes and negatively correlated with respiration rate and ethylene production. The results suggest that 1-MCP and CTS can be applied to maintain the antioxidant systems and delay the senescence of jujube fruit. Novelty impact statement The effects of 1-MCP, CTS, and 1-MCP&CTS during jujube storage were evaluated. Among treatments, the combined treatment had the best preservation effect. 1-MCP&CTS maintained bioactive compounds, antioxidant capacity, and storage quality of Hui jujube.