Selected Mechanical Properties of Pomegranate Peel and Fruit

Ekramirad, Nader; Khazaei, Javad; Khoshtaghaza, Mohammad Hadi

doi:10.1080/10942910903291920

Cited by 36 publications

(24 citation statements)

References 22 publications

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“…Another reason for the significant decrease for the Wonderful fruit stored at 5°C for 5 months of storage could be as a result of chilling injury, which ultimately leads to loss of cell-wall integrity in pomegranate . Our results with regard to fruit firmness are in agreement with Ekrami-Rad et al (2011), who reported a reduction in firmness for 'Wonderful' stored at 5°C for 5 months. Similarly, the influence of temperature and storage duration on fruit toughness (energy) was significantly (p < 0.05) evident, where the amount of energy to compress fruit was reduced with increasing storage duration.…”

Section: Duration (Months)supporting

confidence: 82%

“…Moreover, the energy required to cut pomegranate fruit declined and gave a similar trend observed by cutting force. The decrease in cutting force may be attributed to peel thinning and gradual changes to the inner portions of the fruit occurring during storage, leading to softening (Ekrami-Rad et al, 2011). Similar results were reported by Ekrami-Rad et al (2011), who showed a decrease in cutting force and energy during storage 'Wonderful' at 5°C for 5 months.…”

Section: Fruit Cutting Testsupporting

confidence: 77%

“…Storage temperature, humidity, and duration have a considerable effect on changes in fruit's quality and mechanical properties (Ekrami-Rad et al, 2011). For instance, Mansouri, Khazaei, and Hassan-Beygy (2011) reported a decrease in firmness during storage period for two Iranian pomegranate cultivars 'Hondos-e-Yalabad' and 'Malas-e-Saveh'.…”

Section: Introductionmentioning

confidence: 99%

“…Despite the nutritional and health benefits of consuming pomegranate, there are difficulties in extracting the arils, and this requires adequate knowledge of the fruit mechanical properties such as toughness, firmness, cutting force, and shear strength (Ekrami-Rad, Khazaei, & Khoshtaghaza, 2011). Knowledge of the physical, chemical, and mechanical properties of pomegranate fruit and arils is useful for the design and operation of machines and new processes for harvesting, handling, and postharvest operations (Ekrami-Rad et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Knowledge of the physical, chemical, and mechanical properties of pomegranate fruit and arils is useful for the design and operation of machines and new processes for harvesting, handling, and postharvest operations (Ekrami-Rad et al, 2011).…”

Section: Introductionmentioning

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: Duration (Months)supporting

confidence: 82%

Section: Fruit Cutting Testsupporting

confidence: 77%