Influence of deficit irrigation and crop load on the yield and fruit quality in <i>Wonderful</i> and <i>Mollar de Elche</i> pomegranates

Cano‐Lamadrid, Marina; Galindo, Alejandro; Collado‐González, Jacinta; Rodrı́guez, P.; Cruz, Z.N.; Legua, Pilar; Burló, Francisco; Morales, D.; Hernández, Francisca

doi:10.1002/jsfa.8810

Cited by 28 publications

(26 citation statements)

References 37 publications

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“…The sugar and organic acid profile are in agreement with previous reports on Mollar de Elche and other sweet pomegranate cultivars [10,11,36]. On the other hand, exogenous OA treatment increased endogenous OA content, with 10 mM OA reaching the highest level, according to Wang et al [29].…”

Section: Physico-chemical Quality Parameters: Color Firmness Total supporting

confidence: 91%

Preharvest Application of Oxalic Acid Improved Pomegranate Fruit Yield, Quality, and Bioactive Compounds at Harvest in a Concentration-Dependent Manner

et al. 2020

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The effects of oxalic acid (OA) applied in preharvest on pomegranate crop yield and quality properties have not yet been investigated. Pomegranate trees were treated with OA at 1, 5, and 10 mM along the developmental growth cycle during 2016, from full blossom until harvest, and the fruit diameter was recorded monthly. The yield was significantly higher in OA-treated pomegranate trees, the on-tree ripening process being promoted in a concentration-dependent manner. With respect to quality traits, OA at 10 mM showed better results in terms of firmness, external color due to a red color enhancement, and respiration rate and sensory attributes. Then, a second-year experiment was performed with OA at 10 mM, and crop yield and fruit quality results were confirmed. In addition, an increase in glucose and total acidity, specifically malic and ascorbic acids, was observed in OA 10 mM-treated pomegranate fruit. Bioactive compounds were also higher in OA-treated fruit than control, the 10 mM concentration being the most effective in increasing total phenolics, total anthocyanins, and total antioxidant activity. Overall, results suggest that OA applied at 10 mM as preharvest treatment could be an effective tool to enhance pomegranate crop and quality and to improve the content of health-related compounds.

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Section: Physico-chemical Quality Parameters: Color Firmness Total supporting

confidence: 91%

Preharvest Application of Oxalic Acid Improved Pomegranate Fruit Yield, Quality, and Bioactive Compounds at Harvest in a Concentration-Dependent Manner

et al. 2020

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“…But the new developed samples highlighted by having less furfural and higher relative amounts of esters such as 3‐hydroxymethyl hexanoate (fruity) or ethyl decanoate (grape, pear), and terpenes such as linalool (lemon, orange, sweet; sample C) or α‐thujene (almond, apple, grape; samples B and D). These volatile compounds have been previously found in pomegranate juices (Cano‐Lamadrid et al., ). The volatile profile of the juices included aldehydes (such as the compounds also found in the present study: hexanal and nonanal), esters (bornyl acetate, ethyl decanoate, and bornyl butyrate), aliphatic alcohols (1‐hexanol), monoterpenes (α‐ thujene), and monoterpenoids (linalool and limonene).…”

Section: Resultssupporting

confidence: 64%

“…The chromatographic set up and conditions were the same as reported by Cano‐Lamadrid et al. (), and the column used was a Restek Rxi‐1301 Sil MS (Restek Corporation, Palo Alto, USA) of 30 m × 0.25 mm i.d., 0.25 μm film thickness. The identification of compounds was conducted by GC (Shimadzu GC‐17A), coupled with a Mass Spectrometer detector (Shimadzu GCMS QP‐5050A; Shimadzu Corporation, Kyoto, Japan), and the semi‐quantification of compounds was conducted using the same conditions in and GC coupled to a Flame Ionization Detector (GC–FID Shimadzu GC17; Shimadzu Corporation, Kyoto, Japan).…”

Section: Methodsmentioning

confidence: 99%

“…Because of these reported healthy properties, consumer interest in this fruit and its based‐products has drastically increased. Nowadays, consumers are demanding novel and healthier ready‐to‐eat products such as dried pomegranate arils (Cano‐Lamadrid et al., ; Dak, Sagar, & Jha, ), and the interest increases if the fruits are produced under friendly farming environmental conditions such as HydroSOStainable products (Cano‐Lamadrid et al., ; Noguera‐Artiaga et al., ).…”

Section: Introductionmentioning

confidence: 99%

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Consumers’ Opinion on Dried Pomegranate Arils to Determine the Best Processing Conditions

Cano‐Lamadrid

Vázquez‐Araújo

Sánchez‐Rodríguez

et al. 2018

Journal of Food Science

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Consumers' preference is essential to improve processed food products quality, but small companies sometimes lacks knowledge or tools to develop consumer studies. The aim of the present study was to investigate consumers' insight to recommend the best drying methodology for pomegranate arils. With the aim of providing information that industry can correlate to the drivers of liking, descriptive sensory characteristics, and volatile compounds of the samples were determined and related with consumers' responses. A total of 19 volatiles of dehydrated pomegranate arils were determined using solid-phase microextraction and gas chromatography-mass spectrometry. Partial least square regression (PLS) results indicated that consumers overall liking was positively correlated with "pom ID", "sweet", and "fruity" attributes, and also volatile compounds of the esters family. Overall liking was negatively correlated with the "off-flavor" and "burnt" attributes, related to the furan compounds family. Penalty analysis indicated that the sample corresponding with the current commercial product needed improvement on the "pom ID", "fruity", and "sweetness" parameters. All the samples processed using the proposed new drying techniques were more liked than the commercial sample, highlighting a sample dried using pre-osmotic dehydration in Wonderful concentrate pomegranate juice.Practical Application: Consumers' preference is essential to improve processed food products quality, but small companies sometimes lack knowledge or tools to conduct consumer studies. The present study provides useful information to understand consumers' preferences of a healthy product such as pomegranate dehydrated arils. Also, the link of physicochemical and sensory tools is clearly described, providing information about possible sensory quality indicators.

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“…This technique has been successfully used to establish the volatile profiles of different matrices such as herbs, wines, vegetables, and fruits [20]. Volatile composition has been investigated in different pomegranate products, such as pomegranate juice [21,22] and dehydrated pomegranate arils [16]. It was also studied in different fruits such as jujube [23], quinces [24] and figs [25].…”

Section: Volatile Profile and Compositionmentioning

confidence: 99%

Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

Issa‐Issa

Cano‐Lamadrid

Calín-Sánchez

2020

Foods

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To increase the intake of fruits and vegetables—especially among young people—the food industry is trying to develop new, easy-to-eat and long-shelf-life products, such as smoothies. Nowadays, consumers are choosing their foods based not only on nutritional/functional properties (content of polyphenols, vitamins, minerals, among others), but also on sensory attributes. The aim of this study was to investigate the volatile composition by HS-SPME and the sensory profile by descriptive sensory analysis of novel smoothies prepared by blending fig, jujube or quince purée with pomegranate juices (cv. Mollar de Elche or Wonderful) at two ratios purée:juice (40:60 or 60:40). Twenty-three volatile compounds were identified by GC-MS and classified as alcohols, aldehydes, esters, furans, ketones, terpenes and terpenoids. Among volatile compounds, the five predominant ones in the studied smoothies were: (i) 5-HMF (30.6%); (ii) 3-hexen-1-ol (9.87%); (iii) hexanal (9.43%); (iv) 1-hexanol (8.54%); and (v) 3-octanone (7.67%). Fig smoothies were sweet and had flavor and volatiles related to fig, pomegranate, and grape. While jujube products were bitter and had jujube and pear notes. Finally, quince smoothies were consistent, sour and had quince, apple and floral notes. Thus, the type of fruit purée used clearly determined the flavor of the final product. The smoothies prepared with Mollar de Elche pomegranate juice were characterized by having high intensity of pear odor/aroma and consistency, and the Wonderful smoothies were characterized by lower consistency and more intense pomegranate aroma and sourness.

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Influence of deficit irrigation and crop load on the yield and fruit quality in Wonderful and Mollar de Elche pomegranates

Abstract: The final recommendation was to use the treatment T1A1 [simultaneous combination of deficit irrigation during fruit growth and ripening (T1) and thinning (A1)], although the positive results were cultivar-dependent. © 2017 Society of Chemical Industry.

Cited by 28 publications

References 37 publications

Preharvest Application of Oxalic Acid Improved Pomegranate Fruit Yield, Quality, and Bioactive Compounds at Harvest in a Concentration-Dependent Manner

Preharvest Application of Oxalic Acid Improved Pomegranate Fruit Yield, Quality, and Bioactive Compounds at Harvest in a Concentration-Dependent Manner

Consumers’ Opinion on Dried Pomegranate Arils to Determine the Best Processing Conditions

Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

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