Physiological responses of Indian jujube (Ziziphus mauritiana Lam.) fruit after postharvest hot water dipping

Fruits ◽  
2020 ◽  
Vol 75 (1) ◽  
pp. 3-13
Author(s):  
Chih-Sheng Chang ◽  
◽  
Chin-Cheng Lin ◽  
Yi-Lu Jiang ◽  
Tan-Cha Lee ◽  
...  
Keyword(s):  
Physiological Responses ◽  
Hot Water ◽  
Ziziphus Mauritiana ◽  
Indian Jujube ◽  
Hot Water Dipping

scholarly journals Effect of Seed Priming Methods on Germination of Sweet Dattock (Detarium microcarpum) and Indian Jujube (Ziziphus mauritiana) in Sudan Savanna Ecological Zone of Nigeria

2019 ◽  
pp. 1-11
Author(s):  
S. A. Ambursa ◽  
A. Muhammad ◽  
A. Tijjani ◽  
H. Y. Sanda ◽  
M. M. Hamidat
Keyword(s):  
Sulphuric Acid ◽  
Seed Priming ◽  
Germination Percentage ◽  
Hot Water ◽  
Control Treatment ◽  
Tree Seedlings ◽  
Ziziphus Mauritiana ◽  
Detarium Microcarpum ◽  
Pre Treatment ◽  
Indian Jujube

This study was conducted to evaluate the effect of different methods of seed pre-treatment on germination of two indigenous tree species, Sweet dattock and Indian jujube (Detarium microcarpum and Ziziphus mauritiana). The experiment is carried out at the Tree Seedlings Nursery of Faculty of Agriculture, Kebbi State University of Science and Technology, Aleiro. Treatments consisted of Boiled water (100ºC) for 10 minutes, 20 minutes and 30 minutes; three levels of diluted sulphuric acid (H2S04) soaking time for 10minutes, 20 minutes and 30 minutes; Seed scarification and control. The treatments were arranged in Completely Randomized Design (CRD) with three replications per treatment. Results revealed that the seed of Sweet dattock (Detarium microcarpum) soaked in hot water at 1000 C for 30 minutes exhibited the best germination percentage (100.00±0.00) within four (96 hours) days. This is followed by hot water treatment for 10 minutes and sulphuric acid treatment for 20 minutes which gave the same germination percentage of 93.33±11.54 within 4 (96 hours) days. The seeds under control treatment gave the least germination percentage of 86.67±11.54 and took a longer period to germinate (eleven days.) Indian jujube (Ziziphus maurtiana) seeds on the other hand, gave the highest germination percentage (93.33±5.77) with scarification, followed by soaking in hot water for 30minutes (46.57±11.54), while the lowest germination percentage was recorded for seeds in the untreated control (3.33±5.77). Based on the result, pre-treatment of Sweet dattock (Detarium microcarpum) seed with hot water at 1000 C for 30 minutes and scarification of Indian jujube (Ziziphus maurtiana) seed is recommended for effective germination.

scholarly journals Fruit properties during the harvest period of eleven Indian jujube (Ziziphus mauritiana Lamk.) cultivars

2021 ◽  
Author(s):  
Mahmoud Abdel-Sattar ◽  
Khalid F. Almutairi ◽  
Adel M. Al-Saif ◽  
Khaled A. Ahmed
Keyword(s):  
Ziziphus Mauritiana ◽  
Indian Jujube

Hot Water Dipping of Olives (Olea europaea) for Virgin Oil Debittering

2005 ◽  
Vol 53 (21) ◽  
pp. 8248-8252 ◽  
Author(s):  
José M. García ◽  
Khaled Yousfi ◽  
Jesús Oliva ◽  
M. Teresa García-Diaz ◽  
M. Carmen Pérez-Camino
Keyword(s):  
Olea Europaea ◽  
Hot Water ◽  
Hot Water Dipping ◽  
Olea Europaéa

scholarly journals Adsorption of Copper Ions (Cu++) in Aqueous Solution Using Activated Carbon and Biosorbent from Indian Jujube (Ziziphus mauritiana) Seed Hulls

2020 ◽  
pp. 13-24
Author(s):  
Harouna Massai ◽  
Djakba Raphael ◽  
Mouhamadou Sali
Keyword(s):  
Aqueous Solution ◽  
Activated Carbon ◽  
Copper Ions ◽  
Carbon Powder ◽  
Ziziphus Mauritiana ◽  
Batch Mode ◽  
Freundlich Model ◽  
Jar Test ◽  
Standard Procedures ◽  
Indian Jujube

The present work aimed at mitigating the level of copper ions (Cu++) by adsorption in aqueous solution using activated carbon powder (AC) and biosorbent (BS) from the Indian jujube seed hulls. The AC and BS were prepared from the Indian jujube seed hulls and characterized    using standard procedures. In addition, the adsorption effects of Indian jujube seed hulls through the AC and BS were carried out using jar test experiment (batch mode) at different pH (1, 2, 3, and 4), ionic strengths (100-600 mg/L) and stirring speed (120rpm). Therefore, it was found that the adsorption time at equilibrium were 10 and 5 minutes respectively for the AC and the BS.  Furthermore, it was found that the reduction of copper ions were 99.40% and 73.08% for aqueous solutions of 100 ppm and 500 ppm respectively at the equilibrium state. It was also revealed that when the mass of the AC or the BS increases, the quantities of ions adsorbed per gram decrease. The maximum pH of adsorption for the AC was found to be pH=1, while it was found to be pH=4 for the BS. The Freundlich model indicated that the adsorption of copper ions by the Indian jujube is linear while the Temkin and Dubinin-Kagana-Radushkevich models described the adsorption as a physical reaction. It was finally observed that the adsorption of copper ions by the AC and the BS from Indian jujube seed hulls influenced by the addition of some concentration of NaCl.

scholarly journals Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping

2020 ◽  
Vol 2020 ◽  
pp. 1-12 ◽  
Author(s):  
İbrahim Kahramanoğlu ◽  
Chuying Chen ◽  
Yao Chen ◽  
Jinyin Chen ◽  
Zengyu Gan ◽  
...  
Keyword(s):  
Respiration Rate ◽  
Sugar Content ◽  
Storage Period ◽  
Hot Water ◽  
Control Treatment ◽  
Total Sugar Content ◽  
Titratable Acid ◽  
Fruit Decay ◽  
Mda Content ◽  
Hot Water Dipping

The current research aimed at studying the possibility of improving the postharvest storability of “Nanfeng” mandarins by hot water dipping (HWD) treatment. The research was conducted in two phases. Firstly, two different temperatures (50 and 55°C) were tested for three different dipping durations (2, 3, and 4 min) on the mandarin fruits, and the best combination was defined for the prevention of weight loss and fruit decay. Next, the optimal treatment (HWD at 50°C for 3 min) was used in further studies to test the effects on the postharvest fruit quality attributes. Regular measurements were performed to determine total soluble solid (TSS) content, titratable acid (TA) content, vitamin C (VC) content, total sugar content, respiration rate, malondialdehyde (MDA) content, and activities of superoxide dismutase (SOD) enzyme, polyphenoloxidase (PPO) enzyme, and peroxidase (POD) enzyme. According to the results obtained, HWD treatment was found to prevent the loss of TSS, TA, and VC contents during the storage period. The HWD-treated fruits were also found to have a lower respiration rate and MDA content as compared with control treatment. Furthermore, HWD treatment significantly enhanced the activities of SOD, POD, and PPO which are known to enhance tolerance to lipid peroxidation and are associated with the fruit protection from injuries and pathogens. Present results also suggest that the activation of the SOD and POD enzymes is highly related to the respiratory activities of the fresh produce. This suggests that the HWD can be used to improve the storability of “Nanfeng” mandarins by maintaining the postharvest physical and biochemical quality.

scholarly journals Effect of heat treatment on the preservation of Chaenomeles speciosa (Sweet) Nakai

2020 ◽  
Vol 165 ◽  
pp. 01012
Author(s):  
Rong Huang ◽  
Luping Zhao ◽  
Xiaoli Wang ◽  
Zhaosheng Wang ◽  
You Li ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Weight Loss ◽  
Shelf Life ◽  
Hot Water ◽  
Preservation Technology ◽  
Physiological Properties ◽  
Hot Water Dipping

Heat treatment was used to extend the shelf life of postharvest Chaenomeles speciosa (Sweet) Nakai (C. speciosa), its effects on the quality and physiological properties of C. speciosa were studied. The results showed that heat treatment reduced the weight loss, inhibited the decline of titratable acids (TA), maintained a higher activity of peroxidase (POD) and catalase (CAT), compared to untreated C. speciosa. Treatment in hot water dipping at 50℃ for 2-4 min maintained the better quality of postharvest C. speciosa stored at 0℃ for 120 days, which indicated that heat treatment is an effective preservation technology to prolong the shelf life of C. speciosa.

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