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.

Three packaging methods were applied to fresh red apricots: P1 (plastic basket), P2 (breathable foam box), and P3 (perforated corrugated carton). To evaluate the effects of different packaging methods on apricot quality during simulated transportation and subsequent cold storage, fruit quality parameters were measured at 0 h, after 48 h of simulated vibration, and on days 3, 6, and 9 of cold storage. The results showed that, compared with P2 and P3, P1 more effectively maintained fruit surface color and firmness, delayed declines in soluble solids content (SSC), titratable acidity (TA), ascorbic acid content, and moisture content, and reduced water loss and overall weight loss. P1 also suppressed the increase in respiration rate, enhanced peroxidase (POD) and catalase (CAT) activities, suppressed increases in polyphenol oxidase (PPO) activity and hydrogen peroxide (H₂O₂) accumulation, and reduced lipid peroxidation. Additionally, P1 alleviated damage to the cell wall, maintained the structural integrity of the pulp cell walls, and improved the percentage of sound fruit. Transmission electron microscopy (TEM) confirmed that P1 delayed the degradation of the pulp cell wall and maintained the structural integrity of fruit cells. In conclusion, P1 (plastic basket) was the optimal packaging method for maintaining postharvest quality of fresh apricots during simulated transportation and cold storage.

Background: Walnut albumin (WA) possesses a balanced amino acid composition but exhibits poor solubility, limited emulsifying capacity, and low structural stability, restricting its practical applications in food systems. Methods: In this study, bound polyphenols (BPs) from jujube pomace were covalently conjugated with WA through alkaline and radical methods, with or without ultrasound assistance. Four WA–BPs conjugates were prepared, including alkaline-treated (AWA–BPs), ultrasound-assisted alkaline (UAWA–BPs), radical-treated (RWA–BPs), and ultrasound-assisted radical conjugates (URWA–BPs), to investigate the effects of different covalent assembly methods on the structural and functional properties of WA. Results: Covalent conjugation with BPs significantly altered the structural properties of WA, as evidenced by reductions in reactive groups, changes in surface hydrophobicity, fluorescence quenching, and shifts in FTIR spectra. URWA–BPs exhibited the highest grafting degree of 4.46 mg/g dry weight (DW) among the four treatment groups, indicating effective grafting and conformational rearrangement. Moreover, URWA–BPs demonstrated superior functional properties, including improved solubility, emulsifying activity, foaming properties, and antioxidant capacity. The DPPH, ABTS⁺, and FRAP values of URWA–BPs increased by approximately 10–17% compared with WA. In contrast, UAWA–BPs exhibited the lowest in vitro digestibility (54.90 ± 1.60%), indicating enhanced structural stability against gastrointestinal digestion. Molecular docking revealed binding free energies ranging from −5.3 to −7.6 kcal/mol, suggesting stable interactions between BPs and WA. Conclusions: The differences observed between UAWA–BPs and URWA–BPs suggest that, in addition to promoting covalent conjugation, ultrasound exerts distinct regulatory effects during alkaline and radical covalent assembly processes, resulting in different structural and functional properties. This study provides new perspectives for designing functional plant-based protein ingredients and valorizing food-processing by-products.