In this study, three exposure times of CAP treatment have been used to delay the ripening and senescence of jujube during 15-day storage at 4°C and 90% RH. The results were evident that CAP treatment can reduce the postharvest quality losses and improve oxidative stress response of jujube. As shown in Figure 1, CAP treatment presented a time-dependent manner to postpone turning red and shrinking progress of jujube during 15-day storage. The result was in line with previous study which stated that cherry tomatoes pretreated by CAP activated water still displayed higher acceptable after storage for 14 days ( 40). The H 2O 2 content was carried out based on titanium sulfate colorimetric method, with slight modifications ( 38). First, 0.1 g of freeze-dried jujube powder was decolored using 2 ml pre-cooled acetone, accompanied by grinding for 1 min. The mixture (∼2 ml) was collected, the residual jujube powder in mortar was washed by another 3 ml acetone, and 5 ml of jujube-acetone mixture was obtained. After centrifugation at 5,600 × g for 15 min, 1 ml of supernatant was added to a 2-ml tube, and 100 μl of 5 % titanous sulfate regnant and 200 μl of ammonium hydroxide were successively added. After reaction for 5 min and centrifuged at 5,600 × g for 10 min, the precipitate was preserved and used for next procedure. Finally, the precipitate was washed by acetone for two times and 1.5 ml of 2 M vitriol solution was added. The absorbance value of 150 μl reaction solution was obtained at 415 nm. The standard curve was built using different concentrations of H 2O 2 solution by the same processing. The results were expressed as mmol kg –1 dry weight (mmol kg –1 DW). The presence of bioactive compounds in jujube prevents your body from falling prey to free radical cell development, which cause symptoms associated with cancer. The antioxidant property of jujube makes it effective in combating cancer and other heart diseases.

Phenolic compounds are chemical components in plant-based foods that can give them certain beneficial health effects,” she continues. Jujube is mostly consumed as dry candy, but you can eat it whole or juice it. However, dried jujube is used for medicinal purposes. In Croatia, especially Dalmatia, jujubes are used in marmalades, juices, and rakija (fruit brandy). Chico (also called GI 7-62) developed by the United States Department of Agriculture (USDA) in the 1950s [18]a b "jujube". Oxford English Dictionary (Onlineed.). Oxford University Press. (Subscription or participating institution membership required.)

The fruit and its seeds are used in Chinese and Korean traditional medicine, where they are believed to alleviate stress, [28] and traditionally for anti-fungal, anti-bacterial, anti-ulcer, anti-inflammatory purposes and sedation, [29] antispastic, antifertility/contraception, hypotensive and antinephritic, cardiotonic, antioxidant, immunostimulant, and wound healing properties. [30] It is among the fruits used in Kampo. Jujube, along with Gan Cao, is used in Chinese medicine to harmonize and moderate other herbs. [ citation needed]According to the previous studies, H 2O 2 is a kind of reactive oxygen species (ROS) produced by stress response in the cells of fruit and vegetable when meet injure, whereas MDA is the main by-product of cell membrane lipid peroxidation in fruits ( 50). Thus, the H 2O 2 and MDA content can reflect the cell membrane permeability, degree of oxidative damage, and fruit aging. Our results showed that short-time CAP treatment could induce seriously the oxidative stress response and increase H 2O 2 content, whereas CAP treatment for a longer time would decrease H 2O 2 content ( Figure 5A). This may be due to longer time exposure can produce more ROS and reactive nitrogen species (RNS), which could effectively lead to serious stress response, so that improve the antioxidant enzyme activities including superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX). Rather, short-time treatment could only increase the H 2O 2 content and further damage the cell membrane and other tissues of fruits. Besides, the MDA content in our study was first decreased and then increased with a dynamically change trend ( Figure 5B). This may be due to CAP treatment not only improved the antioxidant enzymes activity, but also inhibited the lipid peroxidase enzyme expression in jujube during storage. Our results were identical to previous studies, which pointed out that dielectric barrier discharge cold plasma treatment for 10 min can inactivate the litchi peroxidase (POD) to 47.16% ( 51). Conclusion Key Laboratory of Geospace Environment, University of Science and Technology of China, Hefei, China In Madagascar, jujube fruit is eaten fresh or dried. People also use it to make jam. A jujube honey is produced in the Atlas Mountains of Morocco. [21]