# Quality preservation of jujube fruit during cold storage: effect of maturity stage and modified atmosphere packaging

## TL;DR

This study shows that using modified atmosphere packaging helps preserve the quality of jujube fruit during cold storage, especially when applied to fruits at early or mid-maturity stages.

## Contribution

The study introduces how modified atmosphere packaging, tailored to maturity stages, can effectively preserve jujube fruit quality and bioactive compounds during storage.

## Key findings

- Modified atmosphere packaging (MAP) significantly reduced weight loss and slowed respiration in early maturity jujube fruits.
- MAP maintained fruit color and firmness better while preserving higher levels of vitamin C and bioactive compounds.
- The highest soluble solid content was observed in late maturity jujube fruits stored with MAP.

## Abstract

This study, which examines the effect between the maturity stage and modified atmosphere packaging (MAP) in order to prevent post-harvest quality losses and extend the storage life of jujube (Ziziphus jujuba Mill.) fruit, offers an important contribution to supply chain management. The fruits harvested at different maturity stages were stored at 0 ± 0.5 °C and 90 ± 5 RH in MAP and control conditions for 42 d and changes in quality, physiological and biochemical parameters were evaluated.

The lowest value was recorded in the early maturity (M-1) + MAP group for weight loss. Respiration rate decreased with advancing maturity, MAP treatments slowed down this process. Oxygen consumption and CO₂ production changed according to maturity level, MAP applications balanced gas exchange. MAP maintained brightness and color intensity of the fruit better. It also slowed down the firmness loss. The highest soluble solid content (SSC) was determined in the late maturity (M-3) + MAP group. Titratable acidity (TA) showed lower increase in MAP treatments. MAP significantly reduced the losses of vitamin C. Total phenolic, total flavonoids and antioxidant activity decreased during storage, while MAP treatments limited this decrease.

The findings revealed that packaging jujube fruit with MAP, especially in early and mid-maturity stages, better preserves its quality parameters. Accordingly, MAP applications appropriate to the ripeness stage are recommended as an effective strategy to extend the fresh consumption period of jujube fruit and preserve its bioactive compounds.