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Maria Serrano - One of the best experts on this subject based on the ideXlab platform.
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postharvest biology and technology of pomegranate
Journal of the Science of Food and Agriculture, 2015Co-Authors: Sunil Pareek, Daniel Valero, Maria SerranoAbstract:Pomegranate is a subtropical and tropical fruit of great importance from a health point of view. Despite increasing consumer awareness of the health benefits of pomegranate, consumption of the fruit is still limited owing to poor postharvest handling, storage recommendations, short shelf life and quality deterioration during transportation, storage and marketing. The occurrence of physiological disorders such as husk scald, splitting and chilling injury is another challenge reducing marketability and consumer acceptance. Recently, notable work on postharvest biology and technology has been done. Pomegranate is highly sensitive to low-oxygen (<5 kPa) atmospheres, chilling injury and decay. One of the major problems associated with pomegranate fruit is excessive weight loss, which may result in hardening of the husk and browning of the rind and arils. To reduce chilling injury incidence and to extend storability and marketing of Pomegranates, good results were obtained with polyamine, heat, salicylic acid, methyl jasmonate or methyl salicylate treatments prior to cold storage. This article reviews the maturity indices, changes during maturation and ripening, postharvest physiology and technology of pomegranate fruit as well as the various postharvest treatments for maintaining fruit quality. © 2015 Society of Chemical Industry
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vapor treatments chilling storage and antioxidants in Pomegranates
Processing and Impact on Active Components in Food, 2015Co-Authors: Daniel Valero, Mohammad Sayyari, Seyed Hossein Mirdehghan, Maria SerranoAbstract:Abstract Pomegranate ( Punica granatum L.) is rich in bioactive compounds such as phenolics and anthocyanins with proven antioxidant activity in vitro and in vivo . However, Pomegranates are considered as perishable commodities with severe storability problems due to their sensitivity to developing chilling injury symptoms when they are stored at low temperatures. These symptoms are manifested by skin browning, surface pitting and desiccation and accompanied by increases in electrolyte leakage leading to quality losses and reduced shelf-life. In this chapter, an overview of the chilling injury incidence and its possible minimization throughout appropriate post-harvest treatments is provided, with special emphasis on some innovative tools such as the natural compounds methyl jasmonate and methyl salicylate. These treatments reduced chilling injury and enhanced the content of bioactive compounds and the total antioxidant activity of the arils along storage leading to fruit with enhanced phytochemicals and increased health-beneficial properties to consumers.
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acetyl salicylic acid alleviates chilling injury and maintains nutritive and bioactive compounds and antioxidant activity during postharvest storage of Pomegranates
Postharvest Biology and Technology, 2011Co-Authors: Mohammad Sayyari, Daniel Valero, S Castillo, H M Diazmula, Maria SerranoAbstract:Abstract Pomegranates were treated by dipping with acetyl salicylic acid (ASA) at three concentrations (0.1, 0.5 and 1.0 mM) immediately after harvest and then stored under chilling temperature for 14, 28, 42, 56, 70 and 84 days at 2 °C plus a subsequent period of 4 days at 20 °C. Control fruit exhibited more chilling injury (CI) symptoms (manifested by pitting and browning) than treated fruit during storage, accompanied by increased softening, ion leakage and respiration rate. The ASA treatments were also effective in maintaining higher contents of nutritive (sugars and organic acids) and bioactive compounds (total phenolics and anthocyanins) and total antioxidant activity (TAA), in both hydrophilic (H-TAA) and lipophilic (L-TAA) fractions. These results suggest that ASA could have potential postharvest application for reducing CI, maintain quality and improve the health benefits of pomegranate fruit consumption by increasing the antioxidant capacity.
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vapour treatments with methyl salicylate or methyl jasmonate alleviated chilling injury and enhanced antioxidant potential during postharvest storage of Pomegranates
Food Chemistry, 2011Co-Authors: Mohammad Sayyari, Maria Serrano, Mesbah Babalar, Siamak Kalantari, D Martinezromero, Fabian Guillen, Daniel ValeroAbstract:Pomegranates were treated after harvest with methyl jasmonate (MeJa) or methyl salicylate (MeSa) at two concentrations (0.01 and 0.1 mM), and then stored under chilling temperature for 84 days. Control fruits exhibited chilling injury (CI) symptoms manifested by pitting and browning, the severity being enhanced as storage time advanced, and accompanied by softening and electrolyte leakage (EL). The CI symptoms were significantly reduced by MeJa or MeSa treatments, without significant differences among treatments or applied dose. In addition, both treatments significantly increased total phenolics and anthocyanins with respect to controls. Hydrophilic (H-TAA) and lipophilic (L-TAA) total antioxidant activity decreased in control arils, but in both MeJa and MeSa treated fruits H-TAA increased while no significant changes occurred for L-TAA. Results would suggest that both MeJa and MeSa have potential postharvest applications in reducing CI, maintaining quality and improving the health benefits of pomegranate fruit consumption by increasing the antioxidant capacity.
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prestorage oxalic acid treatment maintained visual quality bioactive compounds and antioxidant potential of pomegranate after long term storage at 2 c
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Mohammad Sayyari, Daniel Valero, Mesbah Babalar, Siamak Kalantari, P J Zapata, Maria SerranoAbstract:Oxalic acid at three concentrations (2, 4, and 6 mM) was applied by dipping to pomegranate fruits of cv. Mollar de Elche, which were then stored for 84 days at 2 °C. Pomegranate is a chilling-sensitive fruit and, thus, control fruits exhibited chilling injury (CI) symptoms after long-term storage at 2 °C that were accompanied by increased respiration rate, weight loss, and electrolyte leakage (EL). The CI symptoms were significantly reduced by oxalic acid treatment, especially for the 6 mM concentration. In addition, control Pomegranates showed significant reduction in the content of total phenolics and ascorbic acid as well as in total antioxidant activity (TAA), in both hydrophilic (H-TAA) and lipophilic (L-TAA) fractions. The application of oxalic acid led to lower losses of total phenolics and significant increase in both ascorbic acid content and H-TAA, whereas L-TAA remained unaffected. Thus, oxalic acid could be a promising postharvest treatment to alleviate CI and increase antioxidant potential.
Daniel Valero - One of the best experts on this subject based on the ideXlab platform.
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New Approaches to Modeling Methyl Jasmonate Effects on Pomegranate Quality during Postharvest Storage
International Journal of Fruit Science, 2017Co-Authors: Mohammad Sayyari, Fakhreddin Salehi, Daniel ValeroAbstract:ABSTRACTAdaptive neuro fuzzy inference system (ANFIS) and genetic algorithm–artificial neural network (GA-ANN) models were used to predict the effect of methyl jasmonate (at three levels 0, 0.01, and 0.1 mM) and storage time (0, 14, 28, 42, 56, 70, and 84 days) on quality parameters and physiological changes of pomegranate fruits during storage. Methyl jasmonate reduced chilling injury and improved quality characteristics of Pomegranates during postharvest storage. The GA-ANN and ANFIS were fed with two inputs of methyl jasmonate and storage time. The results showed that GA-ANN predictions agreed with experimental data and the GA-ANN with 14 neurons in one hidden layer can predict physiological changes and quality parameters of pomegranate (weight loss, pH, chilling injury index, ion leakage, ethylene, respiration, polyphenols, anthocyanins, and total antioxidant activity) with correlation coefficients equal to 0.87. The ANFIS model was trained by a hybrid method and agreement between experimental data an...
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postharvest biology and technology of pomegranate
Journal of the Science of Food and Agriculture, 2015Co-Authors: Sunil Pareek, Daniel Valero, Maria SerranoAbstract:Pomegranate is a subtropical and tropical fruit of great importance from a health point of view. Despite increasing consumer awareness of the health benefits of pomegranate, consumption of the fruit is still limited owing to poor postharvest handling, storage recommendations, short shelf life and quality deterioration during transportation, storage and marketing. The occurrence of physiological disorders such as husk scald, splitting and chilling injury is another challenge reducing marketability and consumer acceptance. Recently, notable work on postharvest biology and technology has been done. Pomegranate is highly sensitive to low-oxygen (<5 kPa) atmospheres, chilling injury and decay. One of the major problems associated with pomegranate fruit is excessive weight loss, which may result in hardening of the husk and browning of the rind and arils. To reduce chilling injury incidence and to extend storability and marketing of Pomegranates, good results were obtained with polyamine, heat, salicylic acid, methyl jasmonate or methyl salicylate treatments prior to cold storage. This article reviews the maturity indices, changes during maturation and ripening, postharvest physiology and technology of pomegranate fruit as well as the various postharvest treatments for maintaining fruit quality. © 2015 Society of Chemical Industry
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vapor treatments chilling storage and antioxidants in Pomegranates
Processing and Impact on Active Components in Food, 2015Co-Authors: Daniel Valero, Mohammad Sayyari, Seyed Hossein Mirdehghan, Maria SerranoAbstract:Abstract Pomegranate ( Punica granatum L.) is rich in bioactive compounds such as phenolics and anthocyanins with proven antioxidant activity in vitro and in vivo . However, Pomegranates are considered as perishable commodities with severe storability problems due to their sensitivity to developing chilling injury symptoms when they are stored at low temperatures. These symptoms are manifested by skin browning, surface pitting and desiccation and accompanied by increases in electrolyte leakage leading to quality losses and reduced shelf-life. In this chapter, an overview of the chilling injury incidence and its possible minimization throughout appropriate post-harvest treatments is provided, with special emphasis on some innovative tools such as the natural compounds methyl jasmonate and methyl salicylate. These treatments reduced chilling injury and enhanced the content of bioactive compounds and the total antioxidant activity of the arils along storage leading to fruit with enhanced phytochemicals and increased health-beneficial properties to consumers.
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acetyl salicylic acid alleviates chilling injury and maintains nutritive and bioactive compounds and antioxidant activity during postharvest storage of Pomegranates
Postharvest Biology and Technology, 2011Co-Authors: Mohammad Sayyari, Daniel Valero, S Castillo, H M Diazmula, Maria SerranoAbstract:Abstract Pomegranates were treated by dipping with acetyl salicylic acid (ASA) at three concentrations (0.1, 0.5 and 1.0 mM) immediately after harvest and then stored under chilling temperature for 14, 28, 42, 56, 70 and 84 days at 2 °C plus a subsequent period of 4 days at 20 °C. Control fruit exhibited more chilling injury (CI) symptoms (manifested by pitting and browning) than treated fruit during storage, accompanied by increased softening, ion leakage and respiration rate. The ASA treatments were also effective in maintaining higher contents of nutritive (sugars and organic acids) and bioactive compounds (total phenolics and anthocyanins) and total antioxidant activity (TAA), in both hydrophilic (H-TAA) and lipophilic (L-TAA) fractions. These results suggest that ASA could have potential postharvest application for reducing CI, maintain quality and improve the health benefits of pomegranate fruit consumption by increasing the antioxidant capacity.
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vapour treatments with methyl salicylate or methyl jasmonate alleviated chilling injury and enhanced antioxidant potential during postharvest storage of Pomegranates
Food Chemistry, 2011Co-Authors: Mohammad Sayyari, Maria Serrano, Mesbah Babalar, Siamak Kalantari, D Martinezromero, Fabian Guillen, Daniel ValeroAbstract:Pomegranates were treated after harvest with methyl jasmonate (MeJa) or methyl salicylate (MeSa) at two concentrations (0.01 and 0.1 mM), and then stored under chilling temperature for 84 days. Control fruits exhibited chilling injury (CI) symptoms manifested by pitting and browning, the severity being enhanced as storage time advanced, and accompanied by softening and electrolyte leakage (EL). The CI symptoms were significantly reduced by MeJa or MeSa treatments, without significant differences among treatments or applied dose. In addition, both treatments significantly increased total phenolics and anthocyanins with respect to controls. Hydrophilic (H-TAA) and lipophilic (L-TAA) total antioxidant activity decreased in control arils, but in both MeJa and MeSa treated fruits H-TAA increased while no significant changes occurred for L-TAA. Results would suggest that both MeJa and MeSa have potential postharvest applications in reducing CI, maintaining quality and improving the health benefits of pomegranate fruit consumption by increasing the antioxidant capacity.
Mohammad Sayyari - One of the best experts on this subject based on the ideXlab platform.
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New Approaches to Modeling Methyl Jasmonate Effects on Pomegranate Quality during Postharvest Storage
International Journal of Fruit Science, 2017Co-Authors: Mohammad Sayyari, Fakhreddin Salehi, Daniel ValeroAbstract:ABSTRACTAdaptive neuro fuzzy inference system (ANFIS) and genetic algorithm–artificial neural network (GA-ANN) models were used to predict the effect of methyl jasmonate (at three levels 0, 0.01, and 0.1 mM) and storage time (0, 14, 28, 42, 56, 70, and 84 days) on quality parameters and physiological changes of pomegranate fruits during storage. Methyl jasmonate reduced chilling injury and improved quality characteristics of Pomegranates during postharvest storage. The GA-ANN and ANFIS were fed with two inputs of methyl jasmonate and storage time. The results showed that GA-ANN predictions agreed with experimental data and the GA-ANN with 14 neurons in one hidden layer can predict physiological changes and quality parameters of pomegranate (weight loss, pH, chilling injury index, ion leakage, ethylene, respiration, polyphenols, anthocyanins, and total antioxidant activity) with correlation coefficients equal to 0.87. The ANFIS model was trained by a hybrid method and agreement between experimental data an...
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vapor treatments chilling storage and antioxidants in Pomegranates
Processing and Impact on Active Components in Food, 2015Co-Authors: Daniel Valero, Mohammad Sayyari, Seyed Hossein Mirdehghan, Maria SerranoAbstract:Abstract Pomegranate ( Punica granatum L.) is rich in bioactive compounds such as phenolics and anthocyanins with proven antioxidant activity in vitro and in vivo . However, Pomegranates are considered as perishable commodities with severe storability problems due to their sensitivity to developing chilling injury symptoms when they are stored at low temperatures. These symptoms are manifested by skin browning, surface pitting and desiccation and accompanied by increases in electrolyte leakage leading to quality losses and reduced shelf-life. In this chapter, an overview of the chilling injury incidence and its possible minimization throughout appropriate post-harvest treatments is provided, with special emphasis on some innovative tools such as the natural compounds methyl jasmonate and methyl salicylate. These treatments reduced chilling injury and enhanced the content of bioactive compounds and the total antioxidant activity of the arils along storage leading to fruit with enhanced phytochemicals and increased health-beneficial properties to consumers.
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acetyl salicylic acid alleviates chilling injury and maintains nutritive and bioactive compounds and antioxidant activity during postharvest storage of Pomegranates
Postharvest Biology and Technology, 2011Co-Authors: Mohammad Sayyari, Daniel Valero, S Castillo, H M Diazmula, Maria SerranoAbstract:Abstract Pomegranates were treated by dipping with acetyl salicylic acid (ASA) at three concentrations (0.1, 0.5 and 1.0 mM) immediately after harvest and then stored under chilling temperature for 14, 28, 42, 56, 70 and 84 days at 2 °C plus a subsequent period of 4 days at 20 °C. Control fruit exhibited more chilling injury (CI) symptoms (manifested by pitting and browning) than treated fruit during storage, accompanied by increased softening, ion leakage and respiration rate. The ASA treatments were also effective in maintaining higher contents of nutritive (sugars and organic acids) and bioactive compounds (total phenolics and anthocyanins) and total antioxidant activity (TAA), in both hydrophilic (H-TAA) and lipophilic (L-TAA) fractions. These results suggest that ASA could have potential postharvest application for reducing CI, maintain quality and improve the health benefits of pomegranate fruit consumption by increasing the antioxidant capacity.
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vapour treatments with methyl salicylate or methyl jasmonate alleviated chilling injury and enhanced antioxidant potential during postharvest storage of Pomegranates
Food Chemistry, 2011Co-Authors: Mohammad Sayyari, Maria Serrano, Mesbah Babalar, Siamak Kalantari, D Martinezromero, Fabian Guillen, Daniel ValeroAbstract:Pomegranates were treated after harvest with methyl jasmonate (MeJa) or methyl salicylate (MeSa) at two concentrations (0.01 and 0.1 mM), and then stored under chilling temperature for 84 days. Control fruits exhibited chilling injury (CI) symptoms manifested by pitting and browning, the severity being enhanced as storage time advanced, and accompanied by softening and electrolyte leakage (EL). The CI symptoms were significantly reduced by MeJa or MeSa treatments, without significant differences among treatments or applied dose. In addition, both treatments significantly increased total phenolics and anthocyanins with respect to controls. Hydrophilic (H-TAA) and lipophilic (L-TAA) total antioxidant activity decreased in control arils, but in both MeJa and MeSa treated fruits H-TAA increased while no significant changes occurred for L-TAA. Results would suggest that both MeJa and MeSa have potential postharvest applications in reducing CI, maintaining quality and improving the health benefits of pomegranate fruit consumption by increasing the antioxidant capacity.
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prestorage oxalic acid treatment maintained visual quality bioactive compounds and antioxidant potential of pomegranate after long term storage at 2 c
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Mohammad Sayyari, Daniel Valero, Mesbah Babalar, Siamak Kalantari, P J Zapata, Maria SerranoAbstract:Oxalic acid at three concentrations (2, 4, and 6 mM) was applied by dipping to pomegranate fruits of cv. Mollar de Elche, which were then stored for 84 days at 2 °C. Pomegranate is a chilling-sensitive fruit and, thus, control fruits exhibited chilling injury (CI) symptoms after long-term storage at 2 °C that were accompanied by increased respiration rate, weight loss, and electrolyte leakage (EL). The CI symptoms were significantly reduced by oxalic acid treatment, especially for the 6 mM concentration. In addition, control Pomegranates showed significant reduction in the content of total phenolics and ascorbic acid as well as in total antioxidant activity (TAA), in both hydrophilic (H-TAA) and lipophilic (L-TAA) fractions. The application of oxalic acid led to lower losses of total phenolics and significant increase in both ascorbic acid content and H-TAA, whereas L-TAA remained unaffected. Thus, oxalic acid could be a promising postharvest treatment to alleviate CI and increase antioxidant potential.
Pradeepa C. G. Bandaranayake - One of the best experts on this subject based on the ideXlab platform.
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Biochemical Composition and Expression of Anthocyanin Biosynthetic Genes of a Yellow Peeled and Pinkish Ariled Pomegranate ( Punica granatum L.) Cultivar are Differentially Regulated in Response to Agro-Climatic Conditions.
Journal of agricultural and food chemistry, 2018Co-Authors: Rekha Attanayake, Rasu Eeswaran, Ranil Rajapaksha, Palitha Weerakkody, Pradeepa C. G. BandaranayakeAbstract:The accumulation of beneficial biochemical compounds in different parts of pomegranate (Punica granatum L.) fruit determines fruit quality and highly depends on environmental conditions. We investigated the effects of agro-climatic conditions on major biochemical compounds and on the expression of major anthocyanin biosynthetic genes in the peels and arils of a yellow-peeled and pink-ariled pomegranate cultivar in three agro-climatologically different locations in Sri Lanka. Drier and warmer climates promoted the accumulation of the measured biochemical compounds, i.e. total phenolic content (TPC), antioxidant capacity (AOX), and α, β, and total punicalagin, in both peels and arils compared to wetter and cooler climates. Pomegranate DFR, F3H, and ANS transcripts in both peels and arils showed higher relative expression in hotter and drier regions, compared to those grown in cooler and wetter conditions. Therefore, growing Pomegranates in drier and warmer environments maximizes the production of beneficial...
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Biochemical Composition and Expression of Anthocyanin Biosynthetic Genes of a Yellow Peeled and Pinkish Ariled Pomegranate (Punica granatum L.) Cultivar are Differentially Regulated in Response to Agro-Climatic Conditions
2018Co-Authors: Rekha Attanayake, Rasu Eeswaran, Ranil Rajapaksha, Palitha Weerakkody, Pradeepa C. G. BandaranayakeAbstract:The accumulation of beneficial biochemical compounds in different parts of pomegranate (Punica granatum L.) fruit determines fruit quality and highly depends on environmental conditions. We investigated the effects of agro-climatic conditions on major biochemical compounds and on the expression of major anthocyanin biosynthetic genes in the peels and arils of a yellow-peeled and pink-ariled pomegranate cultivar in three agro-climatologically different locations in Sri Lanka. Drier and warmer climates promoted the accumulation of the measured biochemical compounds, i.e. total phenolic content (TPC), antioxidant capacity (AOX), and α, β, and total punicalagin, in both peels and arils compared to wetter and cooler climates. Pomegranate DFR, F3H, and ANS transcripts in both peels and arils showed higher relative expression in hotter and drier regions, compared to those grown in cooler and wetter conditions. Therefore, growing Pomegranates in drier and warmer environments maximizes the production of beneficial biochemical compounds and associated gene expression in pomegranate fruit
Francisco Artés - One of the best experts on this subject based on the ideXlab platform.
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shelf life and overall quality of minimally processed pomegranate arils modified atmosphere packaged and treated with uv c
Postharvest Biology and Technology, 2005Co-Authors: Violeta Lopezrubira, Andres Conesa, Ana Allende, Francisco ArtésAbstract:Abstract The overall quality, anthocyanin content and antioxidant activity of minimally fresh processed arils of the sweet ‘Mollar of Elche’ pomegranate cv. ( Punica granatum , Punicaceae), harvested at two different dates, and stored under modified atmosphere packaging (MAP) at 5 °C was assessed. Hand extracted, chlorine disinfected, rinsed and dried pomegranate arils were exposed to 0.56, 1.13, 2.27, 4.54, 9.08 or 13.62 kJ/m 2 UV-C radiation doses. Minimally fresh processed arils were packed in polypropylene baskets (125 g each), sealed on the top with bioriented polypropylene to generate a passive MAP, and stored up to 13 or 15 days at 5 °C. The respiration rate of fresh processed arils was higher in the late harvested than in earlier harvested fruit. The UV-C radiation did not significantly affect the respiration rate of fresh processed arils. Unclear results were obtained on the effect of the UV-C radiation on the microbial growth of minimally processed arils. Some of the applied UV-C treatments reduced mesophilic, psychrotrophic, lactic acid and Enterobacteriaceae counts. However, microbial counts were not systematically reduced throughout the shelf life. In addition, UV-C treated arils showed higher bacterial counts in a few cases. Yeasts and moulds were unaffected by the UV-C treatments. The limit of visual quality acceptance to consumers was reached after 14 days in arils from earlier harvested fruit and after 10 days in late harvested. In this latter case, the end of the shelf life according to sensory quality was coincident with the end of the shelf life according to the Spanish microbial legal limit. The harvest date of the Pomegranates will affect several quality parameters for minimally fresh processed arils at the end of their shelf life.
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quality changes in Pomegranates during ripening and cold storage
European Food Research and Technology, 1996Co-Authors: Maria I Gil, Ramon Sanchez, Gines J Marin, Francisco ArtésAbstract:The changes in the quality parameters of Spanish pomegranate fruit (cultivar Mollar) during ripening and during 7 weeks of cold storage at 5°C and 90–95% relative humidity were studied. The fruit and seed weights, as well as the surface colour increased with ripening. Total soluble solids (TSS), pH and titratable acidity (TA) did not show significant differences during the weeks studied (from the 26th to 32nd weeks after flowering), but the seeds' colour (“Lab” values) and juice colour (absorbance at 510 nm) showed an increase during this period with a maximum during the last 2 weeks. These results indicate that Pomegranates should be harvested during the 31st to the 32nd after flowering, in order to get the best pigmentation without a decrease in other quality parameters. The anthocyanin profile changed during the different maturity stages, since the diglucoside derivatives were the prevailing pigments during the early ripening stages, whereas the monoglucoside derivatives were the main pigments in the latter stages. After cold storage of Pomegranates harvested at two maturity stages, no differences in TSS, pH, TA and skin colour were observed. In addition, seeds' and juice colour did not decrease during storage. Hence, this study supports the theory that pomegranate is a nonclimacteric fruit and that Pomegranates can be stored for at least 45 days without deterioration in the fruit quality.
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Controlled atmosphere storage of pomegranate
European Food Research and Technology, 1996Co-Authors: Francisco Artés, J. Ginés Marín, J.a. MartinezAbstract:Pomegranates cv. “Mollar” were stored for up to 8 weeks at 5 °C and above 95% relative humidity (RH) in air and in controlled atmospheres of 10% O2 and 5% CO2, 5% O2 and 5% CO2, 5% O2 and 0% CO2 and 5% O2 and 0% CO2 ethylene-free. Storage was followed by a shelf-life period of 6 days at 20 °C in air. Respiratory activity slightly declined during storage at 20 °C, from 12 to 8 ml CO2 · kg−1 · h−1 and was around 4 ml CO2 · kg−1 · h−1 at 5 °C showing a non-climacteric pattern. When compared with color at harvest, an increase in thea* value in the juice from Pomegranates stored in 10% O2 and 5% CO2 was observed. This supports that view that juice red colour can increase in intensity during storage. Controlled atmosphere storage reduced weight loss, the risk of decay and the severity of husk scald (except at 10% O2 and 5% CO2). The relatively low control of husk scald at 5% O2 disagrees with the level proposed previously for “Wonderful” cv.; “Mollar” cv. seems to be more sensitive to scald than other varieties. No symptoms of black spots or membranose and no off-flavours were detected at any time. However after a period of shelf-life storage, the controlled atmosphere caused a slight reduction (lower than in air-stored fruit) in titratable acidity, reducing sugars and vitamin C and an increase of the soluble solids content/titratable acidity (maturity index) without differences among the various gas compositions studied. The maturity index must be considered to be a good criterion of pomegranate maturity for sweet varieties.
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influence of cultivar maturity stage and geographical location on the juice pigmentation of tunisian Pomegranates
European Food Research and Technology, 1995Co-Authors: Maria I Gil, Francisco Artés, Jamila Cherif, Naceur Ayed, Francisco A TomasbarberanAbstract:The anthocyanin pigmentaion of the juices obtained from six Tunisian pomegranate cultivars harvested at commercial maturity was studied by HPLC. The anthocyanin content in the juice ranged between 6 μg/ml and 120 μg/ml. Six anthocyanins, namely the 3-O-glucosides and the 3,5-diglucosides of pelargonidin, cyanidin and delphinidin, were detected in all samples. Differences in the relative amounts of each anthocyanin were found for the different cultivars. The total amount of anthocyanin pigmentation of pomegranate juice was largely affected by the variety, the maturation stage and the geographical location of the fruit, but the anthocyanin profile remained quite stable under the different conditions. The anthocyanin profile constituted by the six pigments seems to be identical to those reported previously for Californian, Spanish and Italian Pomegranates, and only differences in the relative amounts of the individual anthocyanins could be related to the variety and other climatic and cultural variables. These data suggest that the HPLC anthocyanin profile of pomegranate juice could be used as an adjunct in its analytical characterization, and in the differentiation with other anthocyanincontaining juices in food authenticity studies.