Comparative analysis of husk microstructure, fruit quality and concentrations of bioactive compounds of different pomegranate cultivars during low temperature storage

Liu, Qianting; Guo, Xiaohong; Du, Jiaming; Guo, Yidan; Guo, Xiaocheng; Kou, Liping

doi:10.1016/j.fbio.2023.102400

Cited by 8 publications

(7 citation statements)

References 46 publications

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“…In addition, no significant changes were observed in TA during storage for any of the cultivars ( Table 4 ). In agreement with these results, Liu et al [ 22 ] showed that pomegranate cultivars that were more susceptible to CI exhibited the highest TA over 90 days of storage at 4 °C. However, a more extensive study would be needed with a greater number of varieties and different cultivation conditions to assess if this relationship is general for all pomegranate cultivars.…”

Section: Resultssupporting

confidence: 67%

“…In this regard, the cultivars that showed the highest weight loss were not those that exhibited the most sensitivity to CI. Liu et al [ 22 ] obtained similar results, since ‘Jingpitian’ and ‘Lishanhong’ pomegranate cultivars had the least weight loss and showed the highest CI symptoms when stored at 4 °C for 90 days, while ‘Tunisia soft seed’ cultivar showed high weight losses but very low incidence of CI. These authors attributed the weight losses of the pomegranates to the husk thickness.…”

Section: Resultsmentioning

confidence: 82%

“…In this sense, the juices from the damaged arils could leak onto the white tissues of the peel and stimulate the browning reactions. Accordingly, Liu et al [ 22 ] showed that ‘Jingpitian’ and ‘Lishanhong’ cultivars, which are susceptible to CI, displayed notable browning and changes in husk microstructure during storage at 4 °C for 90 d, showing widening of microcracks, obstruction of lenticels, and disintegration of the external wax layer.…”

Section: Resultsmentioning

confidence: 99%

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Relationship among Sugars, Organic Acids, Mineral Composition, and Chilling Injury Sensitivity on Six Pomegranate Cultivars Stored at 2 °C

Lorente-Mento

Carrión-Antolí

Guillén

et al. 2023

Foods

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Pomegranate is a sensitive fruit to chilling injury (CI) during storage at temperatures below 7 °C. However, sensitivity of pomegranate to CI is dependent on cultivar and exposure times to low temperatures. In this work, the sensitivity to CI of six pomegranate cultivars (Punica granatum L.) ‘Wonderful’, ‘Kingdom’, ‘Bigful’, ‘Acco’, ‘Purple Queen’, and ‘Mollar de Elche’, was evaluated after 30 d at 2 °C plus 2 d at 20 °C. Among cultivars, there was a great variability in the sensitivity to the appearance of CI symptoms. ‘Kingdom’ cultivar was the most CI sensitive and ‘Mollar de Elche’ cultivar was the least sensitive cultivar. CI symptoms were greater in the internal part of the skin than in the external part, although no correlation was found between ion leakage (IL) and CI severity after cold storage. However, both, external and internal CI index were correlated with the IL at harvest, with Pearson correlation of 0.63 and 0.80, respectively. In addition, this variability to CI among cultivars could also be due to composition and tissue structures in arils and peel. The solute content of the arils (anthocyanins, sugars, and organic acids, in particular citric acid), showed high correlations with CI sensitivity, with Pearson correlations (r) of 0.56 for total soluble solids, 0.87 for total acidity, 0.94 for anthocyanins, −0.94 for oxalic acid, 0.87 for citric acid, 0.62 for tartaric acid, −0.91 for malic acid, 0.8 for sucrose, and 0.71 for glucose, which can leak to the inner surface of the peel causing browning reactions. In addition, the high peel Ca/K ratio could play an important role on increasing fruit tolerance to CI, since it was negatively correlated with the internal and external CI indexes.

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Section: Resultssupporting

confidence: 67%

Section: Resultsmentioning

confidence: 82%

Section: Resultsmentioning

confidence: 99%

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Relationship among Sugars, Organic Acids, Mineral Composition, and Chilling Injury Sensitivity on Six Pomegranate Cultivars Stored at 2 °C

Lorente-Mento

Carrión-Antolí

Guillén

et al. 2023

Foods

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“…The increase in hardness value may be caused by lignification of CPH during storage, as reported by Liu et al (2023). The study revealed that the hardness of pomegranate seeds increased with longer storage time due to lignification.…”

Section: Hardness and Moisture Content Of Cocoa Pod Husksupporting

confidence: 58%

Effects of Postharvest Storage Temperature on Physical Characteristic, Phenolic Compounds, and Antioxidant Activity of Cocoa Pod Husk

Salfi,

Ningrum,

Supriyadi

2024

Planta Tropika

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Cocoa pod husk (CPH) is a good source of bioactive components such as phenolic compounds, which are known to have potential as antioxidants. Research on the effects of postharvest storage conditions on bioactive compounds of CPH is still limited. Therefore, this study aimed to evaluate the impact of postharvest storage temperature (20, 30, and 40 °C) and time on the physical characteristics, phenolic compounds, and antioxidants of CPH. The results indicated that storage for nine days reduced the color and moisture content of CPH while the texture hardened (especially at 20 and 40 °C). Total phenolic compounds (TPC) increased to 97.9% when CPH was stored at 20 °C for nine days, which was associated with an increase in catechin content and antioxidant activity. The first-order kinetic model was suitable for predicting the kinetics of changes in color, moisture content, hardness, TPC, and DPPH. The calculated Ea values indicated that the storage temperature caused the color of CPH to change easily to brown and the catechin and caffeic acid compounds to form easily. Overall, it is better to store CPH at 20 °C for nine days to increase the quality.

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“…Low-temperature storage is widely and effectively used for the postharvest preservation of pomegranates according to Liu et al (cv. soft-seed 'Tunisian' and hard-seed 'Jingpitian' and 'Lishanhong') [8], Belay et al and Lufu et al (cv. hard-seed 'Wonderful') [7,9], Shi et al (cv. soft-seed 'Tunisian' and hard-seed 'Yudazi') [10], and Caleb et al (cv.…”

Section: Introductionmentioning

confidence: 99%

Effects of 1–MCP Treatment on Postharvest Fruit of Five Pomegranate Varieties during Low-Temperature Storage

Wan,

Song,

et al. 2023

Horticulturae

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Pomegranate fruit production and consumption are restricted by appropriate postharvest handling practices. 1–MCP (1–methylcyclopropene) is a natural preservative of fruits and vegetables; however, its effects on the storage of different pomegranate varieties have not been extensively investigated. Herein, the effects of 1.0 μL L−1 1–MCP on postharvest pomegranate fruit of three soft-seed ‘Mollar’, ‘Malisi’, and ‘Tunisan soft seed’ and two semi-soft-seed ‘Moyuruanzi’ and ‘Dongyan’ were investigated over 90 d (days) under low-temperature storage at 4 ± 0.5 °C with a relative humidity of 85–90%. Several indexes of exterior and interior quality were recorded, the sensory quality was evaluated, and the respiration and ethylene production were also determined. The results showed that peel browning was generally more severe in the soft-seed varieties than in the semi-soft-seed varieties. Significantly lighter peel browning presented in the three soft-seed fruits from 45 d after the 1–MCP treatment, with 35%, 19%, and 28% less than those controls at 90 d, correspondingly. However, 1–MCP only significantly decreased peel browning in the semi soft-seed fruits at 60 days. A prominent decrease in weight loss was recorded in all five varieties, with ‘Malisi’ showing the largest and ‘Dongyan’ the smallest difference between the 1–MCP and control treatments. Through the results of color, physiological, and chemical changes, as well as sensory properties, better color and total acceptance were found with higher titratable acids and vitamin C but with decreased anthocyanins in most fruits treated with 1–MCP. In contrast to the control, remarkable suppression of ethylene production peaks in all whole fruits and periodical increase in respiration rates in the soft-seed whole fruits were activated at 30–60 d after storage by the 1–MCP treatment, roughly when peel browning occurred and began increasing. Overall, our findings provided a crucial foundation for extending the application of 1–MCP in postharvest preservation of pomegranates.

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Comparative analysis of husk microstructure, fruit quality and concentrations of bioactive compounds of different pomegranate cultivars during low temperature storage

Cited by 8 publications

References 46 publications

Relationship among Sugars, Organic Acids, Mineral Composition, and Chilling Injury Sensitivity on Six Pomegranate Cultivars Stored at 2 °C

Relationship among Sugars, Organic Acids, Mineral Composition, and Chilling Injury Sensitivity on Six Pomegranate Cultivars Stored at 2 °C

Effects of Postharvest Storage Temperature on Physical Characteristic, Phenolic Compounds, and Antioxidant Activity of Cocoa Pod Husk

Effects of 1–MCP Treatment on Postharvest Fruit of Five Pomegranate Varieties during Low-Temperature Storage

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