Effects of electron beam irradiation on the postharvest quality characteristics of winter jujube (Zizyphus jujuba mill. cv. Dalidongzao)

IF 5.2 Q1 FOOD SCIENCE & TECHNOLOGY

Journal of Future Foods Pub Date : 2024-07-16 DOI:10.1016/j.jfutfo.2024.05.004

Dehua Hou , Cailian Wang , Jiangtao Yu , Junqing Bai , Huaide Xu , Liping Kou

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引用次数: 0

Abstract

Winter jujube was irradiated with 0.5 kGy electron beam (EB) and stored at 0 °C for 60 days. The quality of winter jujube was analyzed every 10 days to explore the effect of EB on antioxidant activity of winter jujube. Results indicated that 0.5 kGy EB reduced the decay rate of winter jujube (25.95% the 60^th day), maintained the hardness and cell membrane integrity, delayed the changes of total soluble solids (TSS) and ascorbic acid (AA) contents, moreover maintained high contents of total phenols (TPC) and flavonoids. Furthermore, the activities of superoxide dismutase (SOD), peroxidase (POD), catalase (CAT) and ascorbate peroxidase (APX) increased, and the free radical scavenging ability of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation radicals and the ferric ion reducing antioxidant power (FRAP) increased. Research demonstrated the potential of EB in the preservation of winter jujube and provided important information for the application of irradiation technology.

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电子束辐照对冬枣（Zizyphus jujuba mill.）

用 0.5 kGy 电子束（EB）辐照冬枣，并在 0 °C 下储存 60 天。每隔 10 天分析一次冬枣的质量，以探讨 EB 对冬枣抗氧化活性的影响。结果表明，0.5 kGy EB 可降低冬枣的腐烂率（第 60 天为 25.95%），保持硬度和细胞膜完整性，延缓总可溶性固形物（TSS）和抗坏血酸（AA）含量的变化，并保持较高的总酚（TPC）和类黄酮含量。此外，超氧化物歧化酶（SOD）、过氧化物酶（POD）、过氧化氢酶（CAT）和抗坏血酸过氧化物酶（APX）的活性都有所提高，对 2,2-二苯基-1-苦基肼（DPPH）自由基和 2,2-偶氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）阳离子自由基的清除能力以及铁离子还原抗氧化力（FRAP）也有所提高。研究证明了 EB 在冬枣保鲜方面的潜力，并为辐照技术的应用提供了重要信息。

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来源期刊

Journal of Future Foods

CiteScore

5.80

自引率

0.00%

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