Chemical and Phytochemical Properties and Antioxidant Activities of Three Pomegranate Cultivars Grown in South Africa

Fawole, Olaniyi Amos; Opara, Umezuruike Linus; Theron, Karen I.

doi:10.1007/s11947-011-0533-7

Cited by 129 publications

(93 citation statements)

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“…Os resultados observados nesta pesquisa corroboram os verificados por Fawole & Opara (2013), que constataram aumento da PMF em romãs 'Bhagwa' e 'Ruby', armazenadas sob refrigeração às temperaturas de 5 ºC, 7 ºC e 10 ºC, a 92 % UR, com o aumento do tempo de armazenamento. As (Figuras 2a e 2b).…”

Section: Resultsunclassified

“…Esse comportamento foi semelhante ao relatado por Tehranifar et al (2010), que encontraram pH entre 3,16 e 4,09. Fawole et al (2012), estudando as propriedades químicas de romã cultivada na África do Sul, observaram valores de pH entre 3,32 e 3,64.…”

Section: Resultsunclassified

“…Valores semelhantes aos encontrados neste estudo foram relatados por Tehranifar et al (2010), que observaram 5,56-30,11 mg 100 g -1 de antocianinas, em romãs cultivadas no Irã. Valores superiores foram observados por Fawole et al (2012), em romãs provenientes da África do Sul. CONCLUSÕES 1.…”

Section: Resultsunclassified

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Biometria e componentes físico-químicos de romã armazenada sob refrigeração

Moreira

Rocha

Paiva

et al. 2015

Pesqui. Agropecu. Trop.

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RESUMO O cultivo comercial de romãzeira vem crescendo em todo o Brasil e tem despertado o interesse de produtores de frutíferas do Nordeste. No entanto, para o estabelecimento da romã no mercado de frutos in natura, é necessário determinar a temperatura de refrigeração mais apropriada à comercialização do produto, em mercados distantes. Este trabalho objetivou caracterizar a qualidade da romã ‘Molar’, durante o armazenamento dos frutos in natura sob diferentes temperaturas de refrigeração (6 ºC, 10 ºC e 12 ºC). O experimento foi instalado em delineamento inteiramente casualizado, com parcelas subdivididas, utilizando-se quatro repetições e quatro frutos por parcela. Concluiu-se que romãs ‘Molar’ armazenadas a 12 ºC, por 36 dias, seguidos de dois dias a 24 ºC e 43 ± 5% de UR, se mantêm satisfatórias para comercialização in natura, sem prejuízos aos atributos de qualidade biométricos e com pequenos prejuízos aos atributos físico-químicos. As temperaturas de 6 ºC e 10 ºC também podem ser utilizadas para o armazenamento refrigerado da romã ‘Molar’, resultando, porém, em menor volume de suco por fruto.

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Section: Resultsunclassified

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Biometria e componentes físico-químicos de romã armazenada sob refrigeração

Moreira

Rocha

Paiva

et al. 2015

Pesqui. Agropecu. Trop.

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“…The peel is a rich source of natural antioxidants and has been used in the Middle East as colorants for textiles due to the high tannin and phenolic content (Al-Said, Opara, & Al-Yahyai, 2009;Li et al, 2006). The high antioxidant activities of pomegranate fruit are attributed to high levels of polyphenolic compounds, which act as good free radical scavengers (Fawole, Opara, & Theron, 2012). In the last few years, there has also been an increase in the demand for industrial processing of pomegranate arils for fresh consumption and processed products such as food colorants, tannins for leather, jellies, jams, and wines (Caleb, Opara, & Witthuhn, 2012;Zaouay, Mena, Garcia-Viguera, & Mars, 2012).…”

Section: Introductionmentioning

confidence: 99%

Influence of storage temperature and duration on postharvest physico-chemical and mechanical properties of pomegranate fruit and arils

Arendse

Fawole

Opara

2014

CyTA - Journal of Food

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Influence of storage temperature and duration on postharvest physico-chemical and mechanical properties of pomegranate fruit and arils Efectos en las propiedades físico-químicas y mecánicas poscosecha de la granada y de los arilos, atribuibles a las temperaturas y al tiempo de almacenamiento Physico-chemical and mechanical properties for pomegranate (cv. Wonderful) were determined during 5 months of storage at 5°C, 7.5°C, and 10°C with 92% relative humidity (RH) and at 21°C with 65% RH. The results showed that weight loss increased with temperature and storage period. Only fruits stored at 5°C and 7.5°C lasted for 5 months, with a weight loss of 27.67% and 45.67%, respectively. Furthermore, the primary source of moisture loss was the fruit peel, and this resulted in over 30% reduction in peel thickness after a 5-month storage period. Colors of fruit and arils decreased with prolonged storage duration. Furthermore, total soluble solid (TSS), pH, TSS: titratable acidity, and BrimA increased throughout the storage period. Fruit puncture resistance as well as fruit compression parameters such as firmness, toughness, and bioyield decreased with storage temperature and duration. These findings showed that fruit should be stored between 2 and 3 months at 5°C to ensure the best internal and external quality attributes.Keywords: fruit quality; storage conditions; pomegranate; South Africa Durante cinco meses, se almacenó granada (cv. Wonderful) a temperaturas de 5°C, 7,5°C, 10°C con 92% humedad relativa (HR) y 21°C (65% HR), determinándose posteriormente sus propiedades físico-químicas. Se constató que la pérdida de peso fue mayor a medida que aumentaron las temperaturas y los periodos de almacenamiento. La fruta que se almacenó a 5°C y a 7,5°C fue la única que duró cinco meses, presentando pérdidas de peso de 27,67% y de 45,67%, respectivamente. Además, tras cinco meses de almacenamiento, se observó que la principal fuente de pérdida de humedad fue la cáscara, constatándose que su grosor se redujo en más de 30%. Asimismo, durante periodos de almacenamiento largos, se encontró que disminuyeron los colores de la fruta y de los arilos, elevándose los niveles de total de sólidos solubles (TSS), pH, TSS:acidez titulable y BrimA durante el almacenamiento. Se observó que a mayor temperatura y periodo de almacenamiento, disminuyeron la resistencia a la perforación y los parámetros de compresión de la fruta (firmeza, dureza y biorendimiento). Estos resultados demuestran que, para asegurar que la fruta desarrolle sus mejores atributos de calidad tanto internos como externos, deberá almacenarse durante un periodo de dos a tres meses y a una temperatura de 5°C.

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“…Consequently, an increase in cultivation of pomegranate in subtropical and tropical area of the world has been observed, leading to commercial orchard establishment (Al-Said et al, 2009;Holland et al, 2009;Fawole et al, 2012).…”

Section: Methodsmentioning

confidence: 99%

Antioxidant and carbohydrate changes of two pomegranate cultivars under deficit irrigation stress

Ebtedaie

Shekafandeh

2017

Span. j. agric. res.

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The purpose of this study was to evaluate the biochemical responses to water stress tolerance of two pomegranate cultivars, 'Rabbab' and 'Shishehgap'. After the establishment of rooted stem cuttings of both cultivars under greenhouse conditions, they were treated with four levels of deficit irrigations (100%, 75%, 50% and 25% of field capacity) in a completely randomized design with four replications. The results showed a significant difference between the two cultivars regarding antioxidant enzymes activities. In both cultivars, the water stress increased the activity of superoxide dismutase, catalase and ascorbate peroxidase. However, at high water deficit (25% field capacity, FC), 'Rabbab' showed significantly higher enzyme activity than 'Shishehgap'. In each level of irrigation, there were not considerable differences in peroxidase activity between the two cultivars. An increment of 162% and 65.5% in soluble sugar was gained at 50% FC in 'Rabbab' and 'Shishehgap', respectively. 'Rabbab' showed better growth performance in each level of irrigation than 'Shishehgap'. Therefore, it can be concluded that 'Rabbab', with lesser decline in leaf relative water content (RWC), a strong antioxidant system and accumulation of more soluble carbohydrates, can resist higher water stress than 'Shishehgap'.Additional key words: field capacity; enzyme activity; Punica granatum L.; water stress. Abbreviation used: APX (ascorbate peroxidase); CAT (catalase); DW (dry weight); FC (field capacity); FW (fresh weight); NBT (nitro blue tetrazolium); POD (peroxidase); ROS (reactive oxygen species); RWC (leaf relative water content); SOD (superoxide dismutase).

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Chemical and Phytochemical Properties and Antioxidant Activities of Three Pomegranate Cultivars Grown in South Africa

Cited by 129 publications

References 27 publications

Biometria e componentes físico-químicos de romã armazenada sob refrigeração

Biometria e componentes físico-químicos de romã armazenada sob refrigeração

Influence of storage temperature and duration on postharvest physico-chemical and mechanical properties of pomegranate fruit and arils

Antioxidant and carbohydrate changes of two pomegranate cultivars under deficit irrigation stress

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