Study on physicochemical properties and antioxidation of Ziziphus jujuba ‘Lingwuchangzao' fruit during frozen storage

doi:10.14088/j.cnki.issn0439-8114.2023.07.021

Abstract

Abstract: Using Ziziphus jujuba ‘Lingwuchangzao' fruits as test materials, the contents of soluble solids, titratable acid, vitamin C, total phenolics, total flavonoids, the scavenging rates of O₂^-· and DPPH· were determined and analyzed after frozen storaged at -18 ℃. The results showed that under the condition of frozen storage, with the passage of frozen storage time, the contents of soluble solids, titratable acid, vitamin C, total phenolics and total flavonoids in Ziziphus jujuba ‘Lingwuchangzao' fruits decreased gradually, and the capability of scavenging O₂^-·and DPPH· also decreased gradually. The contents of vitamin C and total phenolics were extremely significantly positively correlated with the scavenging rate of O₂^-·（P<0.01）, and total flavonoids content was significantly positively correlated with the scavenging rate of O₂^-·（P<0.05）, indicating that these three substances were the main effects of scavenging O₂^-·. Moreover, frozen storage could maintain certain DPPH· reduction ability of Ziziphus jujuba ‘Lingwuchangzao' fruits. The rapid decrease of vitamin C content caused the total phenolics and total flavonoids to maintain the antioxidant effect of jujube fruit in the later stage of frozen storage.

Key words: Ziziphus jujuba ‘Lingwuchangzao', frozen storage, physical and chemical properties, antioxidation, correlation analysis

CLC Number:

S665.1

YUAN Qin, MA Guo-juan, REN Yu-feng, MA Ting-ting, TANG Wen-lin, KANG Peng, XU Wen-di, ZHOU Jun. Study on physicochemical properties and antioxidation of Ziziphus jujuba ‘Lingwuchangzao' fruit during frozen storage[J]. HUBEI AGRICULTURAL SCIENCES, 2023, 62(7): 120-125.

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