Exogenous brassinolides and calcium chloride synergically maintain quality attributes of jujube fruit (Ziziphus jujuba Mill.)

Abstract

Jujube fruit, rich in nutritional value, is commonly utilized in the processing of dried jujube fruit, jujube powder, concentrates, and fermented products, but improper storage may lead to quality cracking, diminishing the fruit's quality and commercial value. BR, known for its role as a plant growth regulator, is often applied to maintain postharvest fruit quality. The study investigated the impact of exogenous brassinolide (BR) and calcium chloride (CC) either alone or in combination on the quality attributes of jujube during storage. The results revealed that exogenous BC (BR combined with CC) effectively mitigated the senescence of jujube fruit. Specifically, the redden index, decay index, weight loss, and MDA content of jujube in the BC group decreased by 15 %, 8 %, 33 %, and 41 %, respectively, in comparison to the control group. Furthermore, all treatments maintained higher firmness, ascorbic acid content, total phenol content, chlorophyll content, and antioxidant capacity. Although exogenous BR was able to preserve the quality attributes of jujube, it exhibited instability. Treatment with CC alone was better than treatment with BR alone, but BC treatment maintained a better quality of jujube. The relative conductivity of jujube fruit in the BC group was consistently measured lower than that of the control group, with the exception of 8 d. Exogenous CC and BC were found to inhibit the decrease in total flavonoid and phenol content. Overall, the present study contributes to establishing a theoretical foundation for application of exogenous brassinolide combined with calcium chloride to maintain the postharvest quality attributes of fruit and vegetables.