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• Three kinds of preservatives (1-MCP, chitosan, Nata) were applied to jujube storage. • Comparison of different storage temperatures reflects the advantages of low temperature. • Comparison of different treatments shows the advantages of composite membrane treatment. The purpose of this study was to explore the effects of coating treatment using a composite of 1-methylcyclopropene (1-MCP), chitosan and natamycin (NATA) on the quality and antioxidant capacity of Chinese jujube (Zizyphus jujuba cv. Junzao) stored at different temperatures (Room temperature and 0 ± 1 °C). Respiration, ethylene release, and decay rates; Malondialdehyde (MDA); total phenol, flavonoid, and Ascorbic Acid (AsA) contents; Peroxidase (POD), Polyphenol Oxidase (PPO), Superoxide Dismutase (SOD), and Ascorbate Peroxidase (APX) activities; and free-radical scavenging ability were considered. The results showed that the low-temperature composite coating treatment of Chinese jujube effectively inhibits its decay and MDA accumulation; delays its respiration and ethylene release peaks; increases the activities of the antioxidant enzymes POD, SOD, and APX; and inhibits its PPO activity. Furthermore, the jujube retains its high concentrations of total phenols, flavonoids, and AsA as well as its free-radical-scavenging rate into the later storage period. Thus, the low-temperature composite coating treatment is an effective method for improving the postharvest quality of Chinese jujube and extending its preservation period. [ABSTRACT FROM AUTHOR]

• Compound treatment (1-MCP+chitosan) was applied to the storage and preservation of jujube fruit. • The effect of composite treatment is better than that of single treatment of chitosan and 1MCP. • The compound treatment can effectively improve the activity of antioxidant enzymes and delay the senescence of fruit. • Compound treatment has a great contribution to prolong the storage and fresh-keeping period of jujube fruit. The purpose of this study was to investigate the effects of 1-methylcyclopropene (1-MCP) and chitosan treatment on the storage of Xinjiang jujube fruit at 0 ± 1 °C (relative humidity 90 %–95 %) for 42 d. Indicators such as rotting rate, firmness, and soluble solids as well as peroxidase (POD), polyphenol oxidase (PPO), lipoxygenase (LOX), superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) activities were measured. The results showed that 1-MCP or chitosan treatment alone inhibits rotting, delays the decline of soluble solids, maintains fruit firmness, and inhibits the accumulation of malondialdehyde. Furthermore, the activities of antioxidant enzymes such as POD, SOD, CAT, and APX are increased, while those of PPO and LOX are inhibited. However, the effect of 1-MCP and chitosan together is superior to that of 1-MCP or chitosan treatment alone. In conclusion, our results indicate that combined 1-MCP and chitosan treatment is an effective strategy for improving the postharvest quality and prolonging the shelf life of Xinjiang jujube fruit. [ABSTRACT FROM AUTHOR]