Pre-storage salicylic acid treatment affects functional properties, unsaturated/saturated fatty acids ratio and chilling resistance of pomegranate during cold storage
2017
Sayyari, M. | Valero, D. | Serrano, M.
This research was conducted for assessment of salicylic acid (SA) effects on functional propertiesof pomegranate during cold storage. Pomegranate fruits were dipped in 2 mM solution of SAand stored at 2°C for 90 days. Every month, samples were taken and further stored 3 days at20°C for shelf life study. SA-treated fruits were compared with chilled and non-chilled fruits(stored at 2 and 10°C, respectively). Arils of treated fruits exhibited higher antioxidant activity(both in hydrophilic and lipophilic fractions) than chilled and non-chilled fruits. The chillingindex, ion leakage and respiration rate of treated fruits were lower than chilled fruits but higherthan non-chilled fruits. Severity of damage in control fruit was related to softening and loss offatty acids with a concomitant reduction in the ratio of unsaturated/saturated fatty acids duringstorage. These chilling injury symptoms reduced in SA-treated pomegranates.
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