Abstract
[Objective] To research the preservation effects of young apple pectin (YAP) coating treatment on winter jujubes during storage. [Methods] Dali winter jujubes were used as the experimental material, and they were coated with 1 % (mass fraction) YAP, commercial citrus pectin (CP), and commercial apple pectin (AP). The quality and physiological indicators of the winter jujubes during storage were measured and analyzed. [Results] The weight loss, decay rate, reddening rate, and ascorbic acid loss in the pectin-coated groups are all lower than those in the control group, with the YAP treatment group showing the most significant effects, particularly in reducing the weight loss, firmness, decay rate, and reddening rate of the fruit. [Conclusion] YAP can effectively delay the rotting and deterioration of winter jujubes.
Publication Date
5-15-2026
First Page
130
Last Page
135
DOI
10.13652/j.spjx.1003.5788.2025.80428
Recommended Citation
Zaolan, WANG; Wenhui, XIA; Manwei, HOU; Hui, SONG; Jiaxue, LI; Fei, WANG; and Jia, XUE
(2026)
"Effect of young apple pectin coating on preservation of winter jujube,"
Food and Machinery: Vol. 42:
Iss.
4, Article 16.
DOI: 10.13652/j.spjx.1003.5788.2025.80428
Available at:
https://www.ifoodmm.cn/journal/vol42/iss4/16
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