Table 1.
Firmness and chemical quality evaluations of ‘Lingwu Long’ Jujube fruits treated with 1-MCP, CaCl2, or their combination during 15 days at room temperature (22 ± 1 °C)
| Storage time (d) | Treatment | Firmness (N) | TSS* (%) | TA* (g malic acid/100 g) | AA* (mg/100 g) |
|---|---|---|---|---|---|
| 0 | 15.0 | 34.0 | 0.38 | 408.8 | |
| 3 | 1-MCP | 14.0 | 32.5 | 0.35 | 385.1 |
| CaCl2 | 14.2 | 32.8 | 0.32 | 352.4 | |
| 1-MCP + CaCl2 | 14.5 | 33.0 | 0.37 | 381.4 | |
| Control | 13.8 | 32.5 | 0.31 | 347.3 | |
| 6 | 1-MCP | 13.5 | 31.0 | 0.32 | 343.5 |
| CaCl2 | 14.5 | 31.8 | 0.30 | 311.7 | |
| 1-MCP + CaCl2 | 14.8 | 32.0 | 0.37 | 352.1 | |
| Control | 12.2 | 31.5 | 0.27 | 307.2 | |
| 9 | 1-MCP | 12.1 | 31.0 | 0.28 | 298.9 |
| CaCl2 | 13.0 | 30.0 | 0.28 | 290.7 | |
| 1-MCP + CaCl2 | 13.9 | 31.5 | 0.31 | 318.1 | |
| Control | 11.7 | 30.5 | 0.25 | 284.0 | |
| 12 | 1-MCP | 10.3 | 28.5 | 0.22 | 240.3 |
| CaCl2 | 11.8 | 28.8 | 0.21 | 221.8 | |
| 1-MCP+CaCl2 | 12.4 | 29.0 | 0.30 | 299.2 | |
| Control | 9.8 | 28.0 | 0.16 | 207.5 | |
| 15 | 1-MCP | 8.0 | 25.5 | 0.20 | 201.5 |
| CaCl2 | 10.2 | 25.0 | 0.17 | 184.0 | |
| 1-MCP+CaCl2 | 11.5 | 26.3 | 0.29 | 253.6 | |
| Control | 8.1 | 25.4 | 0.11 | 155.2 | |
| Time | (0.04)a | (1.2)a | (0.08)b | (1.1)c | |
| Treatment | (0.04)c | NS | (1.72)a | (1.0)b | |
| Time × Treatment | (0.09)b | NS | NS | (2.33)b |
Values are the means (n = 3). NS: not significant. L.S.D. values are in brackets
* TSS, total soluble solids; TA, titrable acidity; AA, ascorbic acid
a P < 0.05; b P < 0.01; c P < 0.001