Quality changes in pomegranates during ripening and cold storage

Gil, María I.; Sánchez, Ramón; Marín, J.G.; Artés, Francisco

doi:10.1007/bf01197269

Cited by 35 publications

(22 citation statements)

References 7 publications

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“…Color of pomegranate fruit is an important quality attribute affecting marketability, consumer's acceptance, and commercial value (Gil, Sanchez, Marin, & Artes, 1996). The color attributes of whole fruit (Table 2) and arils (Table 3) changed significantly (p < 0.05) at all the investigated storage conditions.…”

Section: Peel and Aril Colormentioning

confidence: 99%

“…Temperature ( by Gil et al (1996) for the Spanish 'Mollar de Elche' cultivar. On the contrary, several authors have reported a decline in TA levels for pomegranate fruits (Artes, Villaescusa, & Tudela, 2000;Fawole & Opara, 2013b); the storage behavior of TA would differ depending on the cultivar, growing region, and storage conditions (Gil et al, 1996;Martínez et al, 2012).…”

Section: Duration (Months)mentioning

confidence: 99%

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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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Section: Peel and Aril Colormentioning

confidence: 99%

Section: Duration (Months)mentioning

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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“…The composition of pomegranate juice and its content of bioactive compounds, depend on factors such as species, variety, maturity index, and environmental and agronomic conditions (Gil et al, 1996;2000;Miguel et al, 2004). This explains the interest in characterizing the pomegranate juices obtained from fruits grown in certain production areas.…”

Section: Introductionmentioning

confidence: 99%

Influence of the Genotype on the Anthocyanin Composition, Antioxidant Capacity and color of Chilean Pomegranate (Punica granatum L.) Juices

Sepúlveda

Sáenz

Peña

et al. 2010

Chilean J. Agric. Res.

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The bioactive compounds content in pomegranate (Punica granatum L.) juice is variable and depends on agronomic factors, genetic and fruit maturity. In Chile, the areas with this crop have increased more than 65% in the last 5 years. This paper aims to determine the phenolic composition, antioxidant capacity and chromatic parameters of juices from eight Chilean pomegranate genotypes (PG2 to PG9), containing red (PG2 to PG6) or pink arils (PG7 to PG9). Color, total polyphenol content (using Folin-Ciocalteu reagent), total anthocyanins (by differences in absorbance at different pHs of the juice) and antioxidant capacity (oxygen-radical absorbance capacity, ORAC) were determined. Anthocyanins were identified and quantify using HPLC-DAD and HPLC/ESI-MS, the results were expressed as cyanidin-3-glucoside. ANOVA was used for establish differences between total polyphenols (TP), antioxidant capacity, total anthocyanins (TA), total polyphenols/total anthocyanins relations (TP/TA) and colour parameters. Statgraphics plus 7.0 was used. ) values. The latter genotypes showed the highest values of pH (3.5-3.7). The anthocyanin compounds identified in the juices were the 3-glucoside and 3,5-diglucoside derivatives of delphinidin, cyanidin and pelargonidin. Differences in their relative amounts were found among the Chilean pomegranate genotypes studied. The relationships between TP/TA and Pg/Cy (pelargonidin 3-glucoside and pelargonidine 3,5-diglucoside/cyanidin 3-glucoside and cyanidin 3,5-diglucoside) could be useful in the analytical characterization of Chilean pomegranate genotypes, as well as in the differentiation with other juices containing anthocyanins.

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“…However, at the M2 sampling point, no significant differences in TTA were observed among cultivars; 'Codpa' (0.95% citric acid) and 'Chaca' (0.92% citric acid) had lower acidity levels at M1 and M3, and 'Wonderful' had the lowest pH across all ripening stages. The low TTA levels could be explained by changes in the relative amounts of malic and citric acids, which have previously been identified as the major acids in pomegranate fruits (Gil et al, 1996).…”

Section: Chemical Compositions Of Pomegranate Juicesmentioning

confidence: 99%

“…Alternatively, the maturity stage of pomegranate fruit is commonly assessed based on the external (skin) color, juice color and juice acidity (Gil et al, 1996;Schwartz et al, 2009;Mditshwa et al, 2013). The consumers' and processors' acceptability of pomegranate fruits depend on a combination of several quality attributes related to the physical, chemical and mechanical properties, including skin color, sugar content, acidity and flavor (Fischer et al, 2013a;Fernandes et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Characterization of chemical compositions and bioactive compounds in juices from pomegranates (Wonderful, Chaca and Codpa) at different maturity stages

Labbé

Ulloa

López

et al. 2016

Chilean J. Agric. Res.

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Quality changes in pomegranates during ripening and cold storage

Cited by 35 publications

References 7 publications

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

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

Influence of the Genotype on the Anthocyanin Composition, Antioxidant Capacity and color of Chilean Pomegranate (Punica granatum L.) Juices

Characterization of chemical compositions and bioactive compounds in juices from pomegranates (Wonderful, Chaca and Codpa) at different maturity stages

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Quality changes in pomegranates during ripening and cold storage

Cited by 35 publications

References 7 publications

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

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

Influence of the Genotype on the Anthocyanin Composition, Antioxidant Capacity and color of Chilean Pomegranate (Punica granatum L.) Juices

Characterization of chemical compositions and bioactive compounds in juices from pomegranates (Wonderful, Chaca and Codpa) at different maturity stages

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Characterization of chemical compositions and bioactive compounds in juices from pomegranates (Wonderful, Chaca and Codpa) at different maturity stages