Maintenance of quality and bioactive compounds in pomegranate fruit (Punica granatumL.) by combined application of organic acids and chitosan edible coating

Abstract

Pomegranate is a subtropical fruit that affects its cold storage. To ameliorate chilling injury, fruits were treated with malic acid (50 and 100 mM MA) and oxalic acid (5 and 10 mM OA), and then, coated with 2% chitosan (CH) and stored at low temperature (2°C) for 4 months. Treatments significantly delayed the development of browning signs and reduced malondialdehyde and hydrogen peroxide of arils as compared to control. CH+ 5 mM OA resulted in the highest catalase activity in arils during storage. Anthocyanin, ascorbic acid, total phenolic compound, and antioxidant activity of arils were higher in CH+ 5 mM OA and CH+ 50 mM MA‐treated fruit. Also, the minimum PPO and POD activity of arils was found in CH+ 5 mM OA. Overall, CH edible coating following organic acids treatment, and especially 5 mM OA and 50 mM MA are beneficial treatments for preserving the quality of pomegranate fruit during storage. Practical applications Pomegranate fruit waste is high due to chilling sensitivity during cold storage. Coating fruit with 2% chitosan (CH) alone and with malic acid (50 and 100 mM MA) and oxalic acid (5 and 10 mM OA) could ameliorate chilling injury. Treatments reduce the development of browning signs. Overall, CH edible coating combined with 5 mM OA and 50 mM MA were the most effective treatments for ameliorating the chilling injury of pomegranate fruit.

Effect of Gum Arabic and Starch-Based Coating and Different Polyliners on Postharvest Quality Attributes of Whole Pomegranate Fruit

“…A decreasing trend in the TPC of untreated pomegranate fruit during cold storage has been reported in several studies [13,17,27]. The decrease in TPC is related to phenolic degradation due to enzymatic activities of polyphenol oxidase and peroxidase due to low temperature stress [17,82]. Application of treatments GA MS + Liner 1, GA MS + Liner 2 showed the greatest response in fruit to reduce the loss of TPC during storage.…”

“…The authors attributed the increase to continued biosynthesis and accumulation of anthocyanins induced when fruit were subjected to cold storage temperatures [46]. The decreasing pattern observed between day 35 and day 42 could be related to phenolic degradation due to enzymatic activities of polyphenol oxidase and peroxidase [17,82]. Sayyari et al [83] similarly observed decrease in TPC in 'Mollar de Elche' pomegranate fruit during 84 days of cold storage (2 • C).…”

“…Application of coatings on fresh fruit and packaging with polyliners creates abiotic stress and modifies metabolism, resulting in secondary metabolites including phenolic compounds [13,84,85]. In particular, under stress conditions, the enzyme phenylalanine ammonia lyase (PAL) is implicated in the synthesis of phenolic compounds for protection against oxidative attacks [82].…”

Impact of chitosan in combination with potassium sorbate treatment on chilling injury and quality attributes of pomegranate fruit during cold storage

“…It was revealed that CH could induce PAL activity and decrease tissue browning by inhibiting the activity of PPO in sweet cherry fruits (Dang et al, 2010). In pomegranate fruits treated with CH plus malic and oxalic acid, low browning signs as result of low activity of PPO were observed during the 120 days of cold storage (Ehteshami et al, 2020).…”

Inhibition of aspartic acid on the darkening of fresh wet noodles

“…Moreover, the difference between Δ L * of the FWN treated with Mal and Asp was obvious with the decrease in pH value. Malic acid and oxalic could reduce the browning of pomegranate by inhibiting the PPO and POD activities (Ehteshami et al ., 2020).…”