Vol. 10, Issue 12 (2021)

Author(s):
Laxman Jat, Shreedhar Singh Lakhawat, Virendra Singh and Suman Gathala

Abstract:
The effect of different storage temperatures on nutritional and antioxidant potential of jujube fruit cv. ‘Gola’ was investigated. Freshly harvested fruits were procured from an experimental orchard. Fruits were stored at ambient (as control), 10 °C and 15 °C and evaluated for 35 days. The nutritional parameters such as total soluble solids, pH, acidity, sugars, phenolic, carotenoids and antioxidant content were analyzed during storage. The results showed that the low temperature successfully enhanced the nutritional and antioxidant potential of Indian jujube without any risk of disorder development. In comparison with control, fruit especially stored at 10 °C, showed a significant effect on nutritional and antioxidant content of jujube. However, pH, acidity and carotenoid content was least affected by storage temperature in comparison to other parameters. In addition, storage temperatures also enhance the antioxidant potential of jujube due to low temperature, resulting lower conversion of bioactive compounds such as ascorbic acid, phenols, organic acids and titratable acidity to their derivatives during metabolic reactions.