Pan Shaoxiang, Liu Xuemei, Zheng Xiaodong, Wu Jihong, Tan Mengnan, Cao Ning, Zhao Xinyu, Wu Maoyu, Han Yu, Yan Xinhuan, Song Ye
Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Foods. 2024 Dec 27;14(1):50. doi: 10.3390/foods14010050.
Grey jujube ( Mill. cv. Huizao), a prominent cultivar from Xinjiang, China, is well known for its high nutritional value and medicinal benefits. This study investigates the effects of long-term storage on the quality attributes of grey jujube, focusing on color, texture, physicochemical properties, bioactive ingredients, amino acid profiles, sensory characteristics, and volatile compounds. Over a three-year storage period, significant changes were observed, including a decline in lightness and redness of the peel, accompanied by textural modifications such as increased hardness and chewiness, primarily attributed to moisture loss. Physicochemical analyses revealed significant reductions in moisture content, sugars (particularly reducing sugars), and bioactive compounds such as vitamin C, total flavonoids, and cyclic adenosine monophosphate (cAMP). In contrast, total acidity showed a significant increase over time. Sensory evaluation indicated a substantial loss of fresh aroma and flavor, with the development of off-flavors over time. Additionally, a comprehensive analysis of volatile compounds highlighted significant transformations in aroma profiles, with notable reductions in desirable esters and increases in acetic acid concentrations. This study investigates the quality changes of grey jujubes during storage from sensory and physicochemical perspectives, aiming to provide a novel approach for differentiating between newly harvested and aged grey jujubes. Furthermore, these findings provide theoretical support for improving and optimizing storage conditions. Future research should focus on elucidating the underlying mechanisms of these changes, identifying key markers for quality control during grey jujube storage, and providing a scientific basis for distinguishing between newly harvested and aged grey jujubes, while improving storage quality.
灰枣（Mill. cv. Huizao）是中国新疆的一个著名品种，以其高营养价值和药用功效而闻名。本研究调查了长期储存对灰枣品质特性的影响，重点关注颜色、质地、理化性质、生物活性成分、氨基酸谱、感官特性和挥发性化合物。在三年的储存期内，观察到显著变化，包括果皮亮度和红色度下降，同时质地发生改变，如硬度和咀嚼性增加，主要归因于水分流失。理化分析表明，水分含量、糖分（特别是还原糖）以及生物活性化合物如维生素C、总黄酮和环磷酸腺苷（cAMP）显著降低。相比之下，总酸度随时间显著增加。感官评价表明，新鲜香气和风味大量丧失，随着时间推移出现异味。此外，对挥发性化合物的综合分析突出了香气成分的显著变化，理想酯类显著减少，乙酸浓度增加。本研究从感官和理化角度研究了灰枣在储存期间的品质变化，旨在提供一种区分新采收和陈化灰枣的新方法。此外，这些发现为改善和优化储存条件提供了理论支持。未来的研究应集中于阐明这些变化的潜在机制，确定灰枣储存期间质量控制的关键指标，并为区分新采收和陈化灰枣提供科学依据，同时提高储存质量。
