Glycine Betaine Treatment Maintains Postharvest Quality of Hupingzao Jujube Fruit by Enhancing the Antioxidant System

Postharvest Hupingzao jujubes are prone to softening and reddening during storage. To investigate the influence of glycine betaine on the fruit quality of cold-stored jujubes, the jujubes were immersed in a 15 mmol L−1 glycine betaine solution for 10 min, then stored at 0 ± 1 ◦C for 100 days. The relevant physical and chemical quality indicators were determined every 20 days. The results indicated that glycine betaine treatment effectively maintained fruit firmness, reduced weight loss, slowed...