Postharvest treatments of salicylic acid, oxalic acid and putrescine influences bioactive compounds and quality of pomegranate during controlled atmosphere storage

Combined effects of controlled atmosphere and different postharvest treatment (salicylic acid, oxalic acid and putrescine) on bioactive compounds and quality of pomegranate cv. Hicaznar were investigated. Pomegranates were harvested at commercial harvest stage and transported immediately to postharv...

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Bibliographic Details
Published in:Journal of food science and technology 2019-01, Vol.56 (1), p.350-359
Main Authors: Koyuncu, Mehmet Ali, Erbas, Derya, Onursal, Cemile Ebru, Secmen, Tuba, Guneyli, Atakan, Sevinc Uzumcu, Seda
Format: Article
Language:English
Subjects:
Acidity
Acids
Antioxidants
Ascorbic acid
Atmosphere
Bioactive compounds
Biological activity
Carbon dioxide
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cold storage
Dipping
Distilled water
Food Science
Fructose
Nutrition
Original
Original Article
Oxalic acid
Phenols
Pomegranates
Putrescine
Relative humidity
Salicylic acid
Storage life
Sugar
Vitamin C
Weight loss
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Summary:Combined effects of controlled atmosphere and different postharvest treatment (salicylic acid, oxalic acid and putrescine) on bioactive compounds and quality of pomegranate cv. Hicaznar were investigated. Pomegranates were harvested at commercial harvest stage and transported immediately to postharvest physiology laboratory. Fruit were divided into four groups. 1 Control : Dipped into distilled water + 0.01% Tween-20 solution for 10 min. 2 Oxalic acid ( OA ): Dipped into 6 mM OA + Tween-20 solution for 10 min. 3 Salicylic acid ( SA ): Dipped into 2 mM SA + Tween-20 solution for 10 min. 4 Putrescine ( PUT ): Dipped into 2 mM PUT + Tween-20 solution for 10 min. After treatments, pomegranates were stored at 6 °C and 90 ± 5% relative humidity for 6 months in controlled atmosphere (5% O 2  + 15% CO 2 ). Weight loss, color, total soluble solids content, titretable acidity (TA), total phenolic content, vitamin C, antioxidant activity and sugar content (glucose and fructose) were determined at 0th, 2th, 4th and 6th month of cold storage. Generally, weight losses were minimized by treatments, especially PUT, compared to control. The level of ascorbic acid significantly tended to decrease throughout the storage in all treatments. Treated pomegranate exhibited higher titratable acidity, total phenolic contents and antioxidant activity compared to control samples. However, PUT was the best among all treatments. The results suggest that SA, OA and PUT have the potential to extend the storage life of pomegranate by delaying quality loss and maintaining some bioactive compound and antioxidant activity.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-018-3495-1