Combined effects of Aloe vera gel and modified atmosphere packaging treatments on fruit quality traits and bioactive compounds of jujube (Ziziphus jujuba Mill.) fruit during cold storage and shelf life

This study assessed Aloe vera gel (AV) and modified atmosphere packaging (MAP) treatments on weight loss, respiration rate, color, firmness, soluble solids content (SSC), titratable acidity, vitamin C, phenol, flavonoids and antioxidant activity of jujube (Ziziphus jujuba Mill. cv. 'Li') fruit during cold storage and shelf life. Fruit were stored at 0 +/- 0.5 degrees C and 90 +/- 5 % relative humidity (RH) for 35 d followed by 21 +/- 1.0 degrees C and 65 +/- 5 % to simulate shelf life for 4 d. During cold storage, weight loss and respiration rate were delayed by MAP. At the end of cold storage, higher firmness and acidity were measured in fruit treated with MAP compared to control. Also, L*, hue angle, vitamin C, total phenolics, and the antioxidant activity of jujube fruit treated with both AV and MAP were higher than control. However, lower chroma and SSC in fruit treated with MAP were determined. During shelf life storage, higher firmness, L*, hue angle and acidity in fruit treated with MAP were obtained compared to control and AV treatments, whereas lower chroma and SSC were observed. On the last day of shelf life measurement (35 + 4 d), vitamin C, total phenolics, total flavonoids and antioxidant activity (DPPH and FRAP assays) of fruit treated with both AV and MAP was higher than control. In conclusion, it was revealed that AV and MAP treatments could be an effective tool for retarding the losses that occurred in the fruit quality of jujube during cold storage and shelf life. The effect of MAP treatment in maintaining fruit quality was more pronounced.