Effect of carnauba wax-based coating containing glycerol monolaurate on the quality maintenance and shelf-life of Indian jujube (Zizyphus mauritiana Lamk.) fruit during storage

Effect of carnauba wax-based coating containing glycerol monolaurate on the quality maintenance and shelf-life of Indian jujube (Zizyphus mauritiana Lamk.) fruit during storage

•Carnauba wax with glycerol monolaurate coating showed lower jujube decay than alone.•The combined coating delayed the loss of lightness and increase of redness in jujube.•The combined coating retained higher firmness and shelf-life of jujube than control.•The combined coating retained higher vitami...

Full description

Saved in:
Bibliographic Details
Published in:Scientia horticulturae 2019-01, Vol.244, p.157-164
Main Authors: Chen, Huiyun, Sun, Zhengxuan, Yang, Huqing
Format: Article
Language:eng
Subjects:
Edible coating
Glycerol monolaurate
Indian jujube
Sensory quality
Shelf-life
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•Carnauba wax with glycerol monolaurate coating showed lower jujube decay than alone.•The combined coating delayed the loss of lightness and increase of redness in jujube.•The combined coating retained higher firmness and shelf-life of jujube than control.•The combined coating retained higher vitamin C and chlorophyll in fruit than control. Indian jujube is perishable and has a relatively short shelf-life at room temperature. The effects of carnauba wax (CW) and CW containing glycerol monolaurate (CW-GML) coating on physico-chemical and qualitative attributes of jujube fruit are investigated during storage at 20 °C for 12 days. Compared to the control, both CW and CW-GML coatings reduce jujube weight loss, respiration rate, and ethylene production, maintain lower activities of polygalacturonase, pectin methylesterase and cellulase and delay the flesh softening. The two coatings also delay the change of skin color and ensure higher content of chlorophyll and ascorbic acid. However, the CW-GML coating most significantly inhibite the decay of jujube fruit and retains better sensory quality. After 12 d of storage at 20 °C, the decay index is only 44.3% of the control fruit, and 65.6% of the CW-coated jujube. These results confirm that CW-GML coating could be an effective means to contribute to the shelf-life extension and quality maintenance of jujube fruit stored at 20 °C.
ISSN:0304-4238
1879-1018