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<p>Indian jujube (<i>Ziziphus mauritiana </i>Lamk) is a&#xa0;perishable climacteric fruit that needs special attention to maintain its desired quality during post-harvest storage and marketing. This study investigated the effect of different concentrations (50, 100, 200, and 500 μmol L<sup>−1</sup>) of melatonin on firmness retention and delaying peel browning in Indian jujube fruits over an 8‑day storage period under ambient conditions (22 ± 3.20 °C and 48 ± 11.70% relative humidity [RH]). Results indicated that melatonin treatments at 200 or 500 μmolL<sup>−1</sup> significantly suppressed physiological weight loss (PLW) and delayed firmness loss and peel browning compared to lower concentrations (50&#xa0;and 100 μmol L <sup>−1</sup>) in the control fruits. Melatonin application maintained high levels of ascorbic acid, phenols, flavonoids, delayed changes in total soluble solids (TSS), total soluble sugars and enhanced overall antioxidant capacity in Indian jujube fruits during storage. Additionally, it effectively suppressed the activity of enzymes such as polyphenol oxidase (PPO) and polygalacturonase (PG), while enhancing the activity of catalase and superoxide dismutase (SOD) enzymes throughout storage. Notably, lower concentrations (50&#xa0;and 100 μmol L −1) were found ineffective, showing no significant difference compared to the control. These findings suggest that melatonin treatment at concentrations of either 200 or 500 μmolL<sup>−1</sup> are promising in enhancing the post-harvest quality of Indian jujube fruits during storage.</p>

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Post-harvest Melatonin Treatment Maintains Freshness and Delayed Peel Browning by Sustaining Higher Antioxidants in Indian Jujube (Ziziphus mauritiana Lamk) Fruits

  • 期刊论文

  • 发表日期：

    2025年1月7日

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  • P. S. Gurjar,
  • M. K. Berwal,
  • Ramesh Kumar,
  • D. K. Sarolia,
  • M. K. Choudhary

摘要

Indian jujube (Ziziphus mauritiana Lamk) is a perishable climacteric fruit that needs special attention to maintain its desired quality during post-harvest storage and marketing. This study investigated the effect of different concentrations (50, 100, 200, and 500 μmol L−1) of melatonin on firmness retention and delaying peel browning in Indian jujube fruits over an 8‑day storage period under ambient conditions (22 ± 3.20 °C and 48 ± 11.70% relative humidity [RH]). Results indicated that melatonin treatments at 200 or 500 μmolL−1 significantly suppressed physiological weight loss (PLW) and delayed firmness loss and peel browning compared to lower concentrations (50 and 100 μmol L −1) in the control fruits. Melatonin application maintained high levels of ascorbic acid, phenols, flavonoids, delayed changes in total soluble solids (TSS), total soluble sugars and enhanced overall antioxidant capacity in Indian jujube fruits during storage. Additionally, it effectively suppressed the activity of enzymes such as polyphenol oxidase (PPO) and polygalacturonase (PG), while enhancing the activity of catalase and superoxide dismutase (SOD) enzymes throughout storage. Notably, lower concentrations (50 and 100 μmol L −1) were found ineffective, showing no significant difference compared to the control. These findings suggest that melatonin treatment at concentrations of either 200 or 500 μmolL−1 are promising in enhancing the post-harvest quality of Indian jujube fruits during storage.