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KMID : 1134820080370081090
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 8 p.1090 ~ p.1094
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Effects on Storage Property of Fresh Jujube Treated with Grape Fruit Stem Extracts (GFSE) and Fermented Pollen (FP)
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Woo Koan-Sik
Jeong Heon-Sang
Hwang In-Guk
Jang Keum-Il
Lee Hee-Bong
Kang Tae-Soo
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Abstract
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Treatment effects of grape fruit stem extracts (GFSE) containing trans-resveratrol or fermented pollen (FP),
and ethylene gas scavenging material (EGS) on the storage property of fresh jujube (Zizyphus jujuba forma
hoonensis C.S. Yook) were investigated. Fresh jujubes were packed in different storage containers (PE film
and Lock & Lock vessel), and treated with GFSE containing trans-resveratrol of 30 ppm or 1% FP, and EGS.
The storage vessels were stored in refrigerator (0±1oC) during 12 weeks, and then quality characteristics
during storage period were analysed. Hardness slightly increased until 4 weeks and decreased afterward.
Soluble solid (°Bx) and total titratable acidity of fresh jujube slightly increased in all treatments during storage
period. Vitamin C content of fresh jujube slightly decreased in all treatments during storage period. Number
of microorganisms decreased until 4 weeks and increased afterward. The decay enzyme activity increased
in all treatments during storage period. Storage stability was higher for PE film than Lock & Lock containers.
Storage period of fresh jujube in this experiment ranges in 8～9 weeks for maturity fruits treated with 30
ppm of GFSE and ethylene gas scavenging material.
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KEYWORD
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jujube (Zizyphus jujuba forma hoonensis C.S. Yook), grape fruit stem extracts, fermented pollen, polygalacturonase (PG), storage
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