Abstract:

【Objective】 The effects of controlled atmosphere (CA) on cell wall and cuticle composition and quality of jujube fruit (cv. Huping) were investigated, and the potential role of cuticle in fruit storability was elucidated in this paper, which could provide a theoretical basis for fruit storage. 【Method】 Jujube fruits were stored at (-1±1) ℃ in air and CA with 10% O2 plus 0% CO2, respectively. The softening rate, firmness, total soluble solids (TSS) and titratable acidity (TA) of fruits were assayed, the composition of flesh cell wall materials (CWM) and cuticle layer were determined using Fourier transform infrared spectroscopy. 【Result】 Compared with low temperature storage in air, CA with 10% O2 plus 0%CO2 significantly reduced softening rate and maintained fruit firmness, TSS and TA content during the whole storage periods. Moreover, relatively more esterified pectins and lignin-like phenols in the flesh CWM and less linear long-chain aliphatic compounds in cuticle layer were found in the fruits stored in CA condition. 【Conclusion】 CA may reduce the softening rate of jujube fruit and extend its storage life by regulating the metabolic pathway of cuticle layer along with that of flesh cell wall and catabolism in fruit.

Key words: jujube fruit (Zizyphus jujuba cv. Huping), controlled atmosphere, cell wall, cuticle, Fourier transform infrared spectroscopy, quality