Document Type : Research Article
Authors
Department of Horticulture, University of Hormozgan, Bandar Abbas, Iran,
Abstract
Indian jujube fruit (Ziziphus mauritiana Lam.) is a perishable tropical fruit with high nutritional value. In the present study, in order to increase their storage life, Indian jujube fruits were treated separately with alginate (Al) and Zataria multiflora essential oil (ZEO) (0.5 and 1.0%), or in combination with Al and ZEO, and then were stored at 6±1 °C and 90-95% RH for up to 28 days. The results showed that all the postharvest treatments maintained the fruit quality as compared to the untreated control. The Al + ZEO treatment was effective in reducing the rate of respiration. This combined treatment resulted in lower levels of percent weight loss, decay, and firmness of fruit tissue during storage. Moreover, coated fruits contained higher levels of ascorbic acid compared to untreated fruits. These results showed that applying a combination of Al and ZEO can assist in delaying Indian jujube fruits' senescence process, and can increase their storage life.
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