Effects of 1-MCP and negative pressure osmosis treatment on storage quality of jujube fruits

Storage quality of Shandong Dagua Jujube (Ziziphus jujube Mill cv. Dagua) fruits treated by 1-methylcyclopropene (1-MCP) along with negative pressure osmosis were studied. The firmness of Jujube fruits treated with 1 μL/L1-MCP for 24 h along with negative pressure osmosis were reduced. Respiration intensities and chlorophyll content of jujube fruits were remarkably delayed by 1-MCP treatment compared to control. 1-MCP treatment also delayed the increase of total soluble sugar (TSS), soluble pectin (SP) contents and color index of jujube fruit during storage. Titratable acid and reducing sugar content were maintained by 1-MCP treatment. The affter-ripening course was delayed by 1-MCP treatment. The organoleptic properties of jujube with 1-MCP treatment showed that general appearance, texture, order and taste of 1-MCP treated jujube were higher than control. Research provides a basis for 1-MCP storage mechanism of jujube.