Influence of putrescine and carnauba wax on functional and sensory quality of pomegranate (Punica granatum L.) fruits during storage

Barman, Kalyan; Asrey, Ram; Pal, Ram; Kaur, Charanjit; Jha, S. K.

doi:10.1007/s13197-011-0483-0

Cited by 55 publications

(33 citation statements)

References 28 publications

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“…However, no significant difference in the ascorbic acid content was found between control and MAP-treated pomegranates after 180 days of cold storage and 180 + 3 days SL at 20 C (Tables 1 and 2). Our findings are in agreement with those of Arendse et al (2014), Barman et al (2014) and Abd-elghany et al (2012) who reported a gradual decrease in ascorbic acid content in pomegranates during storage. The reduction in the level of ascorbic acid might be the result of delayed biosynthesis or fast degradation of ascorbic acid in MAP-stored fruit (Khan and Singh, 2008).…”

Section: Resultssupporting

confidence: 94%

Changes in phenolic compounds and antioxidant activity of sour–sweet pomegranates cv. ‘Hicaznar’ during long-term storage under modified atmosphere packaging

Selcuk

Erkan

2015

Postharvest Biology and Technology

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Section: Resultssupporting

confidence: 94%

Changes in phenolic compounds and antioxidant activity of sour–sweet pomegranates cv. ‘Hicaznar’ during long-term storage under modified atmosphere packaging

Selcuk

Erkan

2015

Postharvest Biology and Technology

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“…It appears that the hydroxyl groups of phenolic compounds in PE act as an antioxidant (Park et al, ). Similar to our study, Barman, Asrey, Pal, Kaur, and Jha () reported that carnauba wax‐coated pomegranate exhibit less anthocyanin loss because of the decrease in oxygen levels caused by wax coating. Overall, these results suggest that DAPG coating containing PE is most effective at maintaining the quality of “Kyoho” grape berries during storage.…”

Section: Resultssupporting

confidence: 91%

Application of gelatin film and coating prepared from dried alaska pollock by-product in quality maintanance of grape berries

Yang

Lee

et al. 2017

J Food Process Preserv

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In this study, gelatin extracted from dried Alaska pollock by‐product (DAPG) was used as an edible film and coating source. Rosewood essential oil (RO) or pine needle extract (PE) was incorporated into the DAPG film and coating to provide antioxidant and antimicrobial activities. The DAPG film containing 1.0% PE had desirable physical properties as well as superior functional activities compared with the DAPG film containing 1.0% RO. The DAPG film and coating containing PE were then applied to “Kyoho” grape berries. Grape berries treated with the DAPG coating had lower populations of total aerobic bacteria and yeast and molds compared with the control after 20 days of storage and these differences were 3.62 and 1.46 log CFU g−1, respectively. Furthermore, the grape berries exhibited lesser weight loss and changes in anthocyanin content than the control, suggesting that DAPG coating is effective for the quality maintenance of grape berries during storage. Practical application The quality maintenance of “Kyoho” grape berries is needed due to postharvest spoilage during storage. Conventional methods such as modified atmosphere packaging and sulfur dioxide treatment may have inefficient effect and sulfite residue problems. Therefore, development of edible film and coating prepared from fish gelatin and the incorporation of essential oil or plant extract as an antioxidant or antimicrobial agent in this study can be a new approach to prevent postharvest loss of “Kyoho” grape berries during storage.

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“…Antioxidant capacity of plant produce is mainly contributed by the presence of pigments, vitamins and polyphenolic compounds (Barman et al 2011c). The reason for higher retention of antioxidant capacity in sodium hydroxide treated mango fruits might be explained by higher content of carotenoids and phenolics compounds.…”

Section: Total Phenolics Content and Antioxidant Capacitymentioning

confidence: 99%

Influence of different desapping agents on the incidence of sapburn, ripening behaviour and quality of mango

et al. 2013

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Sapburn injury in mango is regarded as the most serious problem as it reduces the aesthetic appeal and downgrade the fruit quality with considerable economic losses. For the control of sapburn injury, physiologically mature mango fruits of cv. Chausa were harvested along with 5-8 cm stalk attached. Immediately after harvesting, fruits were de-stemmed and treated with different desapping agent solutions [calcium hydroxide (1 %), sodium hydroxide (1 %), alum (0.5 and 1 %)] by dipping them for 5 min. In control fruits, the pedicels were removed and sap was allowed to spread freely over the fruit surface. After treatment application, fruits were air-dried and stored at ambient condition (30 ± 2 °C) for 12 days. Among the treatments, fruits desapped with sodium hydroxide (1 %) showed significantly lower (7.6-fold) sapburn injury followed by alum (0.5 %) treatment than control. Respiration and ethylene evolution rates were also significantly suppressed and delayed with sodium hydroxide (1 %) treatment. Fruit firmness and functional properties like, antioxidant capacity, total carotenoids and total phenolics content were also found higher in sodium hydroxide (1 %) treated fruits. Pectin methyl esterase and polygalacturonase enzyme activity were recorded higher in fruits of control and calcium hydroxide treatment however; it was suppressed by sodium hydroxide and alum treatments. Fruit quality parameters like color, total soluble solids, titratable acidity and total sugars content were found higher in calcium hydroxide and sodium hydroxide treated fruits than control and alum treated fruits.

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Influence of putrescine and carnauba wax on functional and sensory quality of pomegranate (Punica granatum L.) fruits during storage

Cited by 55 publications

References 28 publications

Changes in phenolic compounds and antioxidant activity of sour–sweet pomegranates cv. ‘Hicaznar’ during long-term storage under modified atmosphere packaging

Changes in phenolic compounds and antioxidant activity of sour–sweet pomegranates cv. ‘Hicaznar’ during long-term storage under modified atmosphere packaging

Application of gelatin film and coating prepared from dried alaska pollock by-product in quality maintanance of grape berries

Influence of different desapping agents on the incidence of sapburn, ripening behaviour and quality of mango

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