Dehua Hou , Cailian Wang , Jiangtao Yu , Junqing Bai , Huaide Xu , Liping Kou
{"title":"电子束辐照对冬枣（Zizyphus jujuba mill.）","authors":"Dehua Hou , Cailian Wang , Jiangtao Yu , Junqing Bai , Huaide Xu , Liping Kou","doi":"10.1016/j.jfutfo.2024.05.004","DOIUrl":null,"url":null,"abstract":"<div><p>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<sup>th</sup> 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.</p></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 2","pages":"Pages 153-161"},"PeriodicalIF":5.2000,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S277256692400017X/pdfft?md5=83d9e2d3473d2af034921b009300ca5d&pid=1-s2.0-S277256692400017X-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Effects of electron beam irradiation on the postharvest quality characteristics of winter jujube (Zizyphus jujuba mill. cv. Dalidongzao)\",\"authors\":\"Dehua Hou , Cailian Wang , Jiangtao Yu , Junqing Bai , Huaide Xu , Liping Kou\",\"doi\":\"10.1016/j.jfutfo.2024.05.004\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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<sup>th</sup> 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.</p></div>\",\"PeriodicalId\":100784,\"journal\":{\"name\":\"Journal of Future Foods\",\"volume\":\"5 2\",\"pages\":\"Pages 153-161\"},\"PeriodicalIF\":5.2000,\"publicationDate\":\"2024-07-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S277256692400017X/pdfft?md5=83d9e2d3473d2af034921b009300ca5d&pid=1-s2.0-S277256692400017X-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Future Foods\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S277256692400017X\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Future Foods","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S277256692400017X","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effects of electron beam irradiation on the postharvest quality characteristics of winter jujube (Zizyphus jujuba mill. cv. Dalidongzao)
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 60th 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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