In this study, the ultra-high pressure extraction (UHPE) conditions for obtaining the maximum flavonoid yield from Xinjiang jujube (Ziziphus jujuba Mill.) leaves (XJL) were optimized by response surface methodology (RSM). Box–Behnken design (BBD) was applied to evaluate the effects of four variables (extraction temperature, pressure, time and liquid-to-solid ratio) on flavonoid yield. The results showed that the optimal flavonoid yield (25.45 ± 0.21 mg/g) was derived at 50.0 °C, 342.39 MPa, 11.56 min, and a liquid-to-solid ratio of 43.95 mL/g. Eight compounds were tentatively identified and quantified as kaempferol and quercetin glycosides with UPLC-ESI-MS. Compared to ultrasound-assisted extraction (UAE), UHPE can obtain higher concentrations of total flavonoids and stronger DPPH and ABTS radical-scavenging activities in a much shorter time. Therefore, UHPE is an alternative to UAE for obtaining flavonoids from XJL, which may be an optional method for large-scale industrial flavonoid extraction from XJL.

Bitterness in dried jujube fruit can adversely influence its palatability and consumer acceptability. In the present investigation, sensory-guided fractionation with techniques of liquid–liquid extraction, macroporous resin separation, and LC-MS/QTof was applied to identify the bitter compounds in dried jujube fruit (Z. jujuba cv. junzao). The results showed that bitter substances can be successfully extracted from dried jujube fruit using ethanol followed by n-butanol solution. The extract could then be further separated into five fractions by utilizing the macroporous resin separation technique. From this, three bitter fractions were obtained where 35 compounds, including 7 nitrogen compounds, 14 flavonoids, 12 saponins, and 2 fatty acid oxides，were tentatively identified. Based on the structures of these compounds, bitterness generation is likely to result from endogenous phytochemicals of jujube fruit and Maillard reactions during drying processing and also storage.

Starches from sixteen cassava germplasms harvested at the same time in the Hainan region were evaluated for their physicochemical and structural properties. The granule morphology of all the isolated cassava starch samples showed round, bell or oval shapes and exhibited the same A-type crystalline pattern. The crystallinity range was 26.6–30.8%. The selected cassava germplasms showed a wide variation in granule size distribution: The D[4,3] (the average particle size) ranged from 13.49 μm to 306.27 μm. The water absorption capacity (192.6–226.7%), oil absorption capacity (185.0–216.9%) and transparency (6.8–16.5%) indices varied significantly among the cassava germplasms. However, the retrogradation rates of the cassava starch pastes increased rapidly during the first 1 h and then stabilized. The solubility of starch increased with the temperature. In addition, the FTIR (Fourier Transform Infrared Spectrometer) ratios of 1045/1022 cm⁻¹ and 1022/995 cm⁻¹ of the sixteen cassava starches varied in the range of 1.06–1.78 and 0.78–1.04, respectively. These results indicated that the granule size, relative crystallinity, degree of short-range order, water and oil absorption capacities, solubility and transparency of the cassava starches were greatly influenced by the variety of cassava, which could help in determining the advantages of these starches for applications in different food and nonfood industries.

Jujube (Ziziphus jujuba Mill.) is a nutritionally rich and economically significant fruit, highly valuable for its flavor, bioactive compounds, and therapeutic properties. However, it is highly perishable and has a short postharvest lifespan. This review aims to provide knowledge for preserving quality and improving postharvest storage by integrative strategies aimed at extending the shelf life of jujube. The literature was collected from recent peer-reviewed studies on postharvest physiology and handling technologies of jujube fruit. Key physiological factors, influencing postharvest deterioration such as water loss, softening, browning, and decay, are discussed, along with the underlying biochemical and enzymatic mechanisms driving quality decline. Conventional strategies such as cold storage, MAP, and CA effectively slow respiration, delay reddening, and extend storage up to 2–4 months, while emerging approaches such as ozone and cold plasma treatments reduce microbial decay and maintain antioxidant activity. Edible coatings like chitosan, aloe vera, and composites cut weight loss by 20–40%, and chemical regulators such as 1-MCP and calcium dips further delay ripening, preserve firmness, and enhance postharvest quality. Emphasis is placed on integrating innovative technologies with physiological insights to optimize storage conditions, control microbial contamination, and maintain nutritional integrity. The significance of this review lies in integrating physiological insights with innovative preservation methods, offering practical guidance for researchers, growers, and industry stakeholders to achieve sustainable, safe, and market-oriented solutions for jujube storage.