Sahar Sedaghat; Majid Rahemi; Elham Aslmoshtaghi
Abstract
Hot air treatment has been applied on a wide range of horticultural crops to control postharvest decay and to maintain quality characteristics. To evaluate the effect of hot air treatment on physio-chemical properties of pomegranate arils, an experiment was carried out in a factorial experiment using ...
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Hot air treatment has been applied on a wide range of horticultural crops to control postharvest decay and to maintain quality characteristics. To evaluate the effect of hot air treatment on physio-chemical properties of pomegranate arils, an experiment was carried out in a factorial experiment using a completely randomized design with four replications in 2015. About 200 g of ‘‘Rabab-e-Neyriz’’ pomegranate arils were placed in 350 mg polypropylene boxes with three holes on top for ventilation. Boxes were heated at 35 °C, 40 °C and 45 °C and 80% relative humidity for 30, 60, and 120 min in oven. After being cooled at an ambient temperature, boxes were stored at 5 °C (RH= 70-80%) for 15 days. The scored results of decay assay showed that heated “Rabab” arils at 35 °C till 45 °C decayed lesser than those untreated during storage period. Hot air temperature at 45 °C for 120 min resulted in the highest weight loss at the end of storage period. The highest total soluble solids content was belonged to the arils heated at 45 °C for 30 min. Hot air treatments increased pH and TSS/TA ratio of aril juice. Hot air temperature treatment decreased antioxidant activity, total phenolic compounds and total anthocyanin of arils during storage period, whilst hot air treatment had no significant effect on color values. Generally, the application of mild heat treatments could be considered as a non-contaminant postharvest tool to maintain functional and nutritive properties of arils during postharvest storage.
Hossein Meighani; Mahmood Ghasemnezhad; Davood Bakhshi
Abstract
The pomegranate fruit is a good source of bioactive compounds. The present study has investigated the biochemical and sensory characteristics of the arils of four Iranian commercial pomegranate cultivars namely Malase Shirine Saveh (MSS), Malase Torshe Saveh (MTS), Alak Shirine Saveh (ASS) and Agha Mohammad ...
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The pomegranate fruit is a good source of bioactive compounds. The present study has investigated the biochemical and sensory characteristics of the arils of four Iranian commercial pomegranate cultivars namely Malase Shirine Saveh (MSS), Malase Torshe Saveh (MTS), Alak Shirine Saveh (ASS) and Agha Mohammad Ali (AMA) for several developmental and ripening stages during 45–180 days after fruit set (DAFS). The results showed that the total soluble solids (TSS), individual and total anthocyanin concentrations, and color parameters including chroma and a* values significantly increased, in contrast, the total phenolic concentration and color parameters (L* and hue angle) gradually decreased during developmental stages. Six anthocyanin pigments were found responsible for the red color of pomegranate juice. The quantity and the quality of the anthocyanin pigments were different among the cultivars and the various developmental stages. The predominant anthocyanin pigment at all developmental stages in all cultivars was cyanidin 3,5-diglucosides. The maximum total phenolic concentration was recorded at 45 DAFS for all cultivars. The highest antioxidant activity was recorded at 45 DAFS, and gradually decreased until 135 DAFS. Similar decrease was observed in total phenolic and flavonoid concentrations. Notably, increasing of antioxidant activity at the late-developmental stage was due to induction of the flavonoids and anthocyanins accumulation.
Fatemeh Ranjbari; Farid Moradinezhad; Mehdi Khayyat
Abstract
Pomegranate is a subtropical fruit that is widely consumed as fresh fruit and juice, however, its postharvest life is limited mainly due to storage disorders. The aim of this study was to determine the effect of nitric oxide (NO) on antioxidant activity and quality attributes of pomegranate fruit. The ...
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Pomegranate is a subtropical fruit that is widely consumed as fresh fruit and juice, however, its postharvest life is limited mainly due to storage disorders. The aim of this study was to determine the effect of nitric oxide (NO) on antioxidant activity and quality attributes of pomegranate fruit. The fruits were dipped for two minutes into different NO concentrations (0, 30, 100, 300 or 1000 µM). Then, the fruits were stored in cold room at 5 °C and RH 85%. After 90 days storage, changes in chilling injury, electrolyte leakage, titratable acidity (TA), total soluble solids (TSS), pH, antioxidant activity and total anthocyanin were evaluated. The results showed that 1000 µM NO application resulted in significant decrease in electrolyte leakage and TSS and maintained antioxidant activity and total anthocyanin in pomegranate fruit. However, no significant effect of NO treatment was observed on TA and chilling injury index. In conclusion, postharvest application of NO may be a promising method for maintaining quality of pomegranate fruit during cold storage.