Effects on Storage Property of Fresh Jujube Treated with Grape Fruit Stem Extracts (GFSE) and Fermented Pollen (FP)
2008
Woo, K.S. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Hwang, I.G. (Chungbuk National University, Cheongju, Republic of Korea) | Jang, K.I. (Chungbuk National University, Cheongju, Republic of Korea) | Kang, T.S. (Chungbuk Provincial University of Science and Technology, Okcheon, Republic of Korea) | Lee, H.B. (Chungbuk National University, Cheongju, Republic of Korea) | Jeong, H.S. (Chungbuk National University, Cheongju, Republic of Korea), E-mail: [email protected]
Treatment effects of grape fruit stem extracts (GFSE) containing trans-resveratrol or fermented pollen (FP), and ethylene gas scavenging material (EGS) on the storage property of fresh jujube (Zizyphus jujuba forma hoonensis C.S. Yook) were investigated. Fresh jujubes were packed in different storage containers (PE film and Lock and Lock vessel), and treated with GFSE containing trans-resveratrol of 30 ppm or 1% FP, and EGS. The storage vessels were stored in refrigerator (0±1℃) during 12 weeks, and then quality characteristics during storage period were analysed. Hardness slightly increased until 4 weeks and decreased afterward. Soluble solid (°Bx) and total titratable acidity of fresh jujube slightly increased in all treatments during storage period. Vitamin C content of fresh jujube slightly decreased in all treatments during storage period. Number of microorganisms decreased until 4 weeks and increased afterward. The decay enzyme activity increased in all treatments during storage period. Storage stability was higher for PE film than Lock and Lock containers. Storage period of fresh jujube in this experiment ranges in 8~9 weeks for maturity fruits treated with 30 ppm of GFSE and ethylene gas scavenging material.
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