Study on the improvement of storage quality of winter jujube by different preservative nanoparticle atomization fumigation treatments

Objective To select the most suitable preservatives and preservation methods for post harvest storage and preservation of winter jujube. Aim to evaluate the efficacy of nano-atomized fumigation using different preservatives in enhancing the post-harvest quality of winter jujube.

Methods Using freshly harvested winter jujubes as test materials, four different preservatives calcium chloride (CaCl₂), methyl jasmonate (MeJA), titanium dioxide (TiO₂), 1-methylcyclopropene (1-MCP) were used for nano atomization fumigation treatment. The treatment without preservatives was used as CK and stored in 1 ℃, 90% relative humidity preservation warehouse. Physiological indicators of the fruit were measured every 10 days.

Result Different preservative treatments maintained the storage quality of winter jujube fruit to varying degrees compared to CK. On the 60th day of storage, the different preservative treatment groups still maintained high hardness and low decay rate. Among them, the CK group had a decrease in pectin content of 70, 50, 35, and 20 mg/g DW compared to the MeJA, 1-MCP, CaCl₂, and TiO₂ treatment groups, respectively.

Conclusion MeJA nano atomization fumigation treatment can better maintain the storage quality and nutrients of winter jujube.