Effects of postharvest handling and storage on physiological attributes and quality of pomegranate fruit (Punica granatum L.): a review

2015 ◽  
Vol 5 (1) ◽  
pp. 13 ◽  
Author(s):  
Ebrahiema Arendse ◽  
Olaniyi Amos Fawole ◽  
Umezuruike Linus Opara
Keyword(s):  
Punica Granatum ◽  
Postharvest Handling ◽  
Physiological Attributes ◽  
Pomegranate Fruit ◽  
And Storage ◽  
Punica Granatum L

scholarly journals The Influence of Internal Packaging (Liners) on Moisture Dynamics and Physical and Physiological Quality of Pomegranate Fruit during Cold Storage

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1388
Author(s):  
Robert Lufu ◽  
Alemayehu Ambaw ◽  
Umezuruike Linus Opara
Keyword(s):  
Initial Weight ◽  
Fruit Decay ◽  
Environment Control ◽  
Postharvest Handling ◽  
Physiological Quality ◽  
Moisture Condensation ◽  
Pomegranate Fruit ◽  
And Storage ◽  
Moisture Dynamics

Weight loss and decay are common physiological disorders during postharvest handling and storage of pomegranates. The study focused on relating the ability of plastic liners as internal packaging to modify both gaseous and moisture atmosphere around the fruit to moisture dynamics and physical and physiological quality of pomegranate fruit (cv. Wonderful) during storage. Fruit were packed with no-liner, non-perforated ‘Decco’, non-perforated ‘Zoe’, micro-perforated Xtend®, 2 mm macro-perforated high density polyethylene (HDPE), and 4 mm macro-perforated HDPE plastic liners. After 84 days of storage at 5 °C and 90–95% relative humidity (RH), fruit packed with no-liner lost 15.6 ± 0.3% of initial weight. Non-perforated (Decco and Zoe) liners minimised losses to 0.79 and 0.82% compared to Xtend® micro-perforated (4.17%) and 2 mm HDPE (2.44%) and 4 mm macro-perforated HDPE (4.17%) liners, respectively. Clearly, micro- and macro-perforation of liners minimised moisture condensation, fruit decay, and shrivel severity. Micro-perforated Xtend® and macro-perforated 4 mm HDPE were the best treatments in minimising postharvest losses that are often associated with inadequate environment control inside packaging compared to the use of non-perforated liners.

Maintenance of quality and bioactive compounds of cold stored pomegranate (Punica granatum L.) fruit by organic acids treatment

2020 ◽  
pp. 108201322094046
Author(s):  
Sakineh Ehteshami ◽  
Farzin Abdollahi ◽  
Asghar Ramezanian ◽  
Mahsa Rahimzadeh ◽  
Abdolmajid Mirzaalian Dastjerdi
Keyword(s):  
Low Temperature ◽  
Oxalic Acid ◽  
Malic Acid ◽  
Chilling Injury ◽  
Titratable Acidity ◽  
Punica Granatum ◽  
Quality Properties ◽  
Positive Effects ◽  
Pomegranate Fruit

Pomegranate is a subtropical and chilling sensitive fruit. In this study, the effects of malic acid (50 and 100 mM) and oxalic acid (5 and 10 mM) on quality properties of pomegranate during cold storage (2 ℃) were investigated. The lowest weight loss was observed in fruit treated with 50 mM malic acid. Malic acid had positive effects on color parameters ( L*, a*, and b*) of pomegranate at low temperature. Organic acid treatments reduced chilling injury, malondialdehyde, and hydrogen peroxide and increased catalase activity. The lowest activity of polyphenol oxidase and peroxidase was observed in 5 mM oxalic acid-treated fruit. On the other hand, fruit treated with 50 mM malic acid showed the maximum ascorbic acid and citric acid content. The most antioxidant activity was found in fruit treated with 5 mM oxalic acid and 50 mM malic acid. Also, all treatments except 10 mM oxalic acid and 100 mM malic acid resulted in higher titratable acidity than control fruit. Overall, 50 mM malic acid and 5 mM oxalic acid were the most effective for preserving the quality of pomegranate fruit at low temperature.

Impact of processing and storage on the phenolic profiles and contents of pomegranate (Punica granatum L.) juices

2011 ◽  
Vol 233 (5) ◽  
pp. 797-816 ◽  
Author(s):  
Ulrike A. Fischer ◽  
Judith S. Dettmann ◽  
Reinhold Carle ◽  
Dietmar R. Kammerer
Keyword(s):  
Punica Granatum ◽  
Phenolic Profiles ◽  
Processing And Storage ◽  
And Storage ◽  
Punica Granatum L

scholarly journals Analysis Of Vitamin C Level In Red And White Pepper (Punica granatum L.) Fruit Spectrophotometry UV-VIS

2019 ◽  
pp. 155-161
Author(s):  
Andi Maulana ◽  
Zainal Abidin ◽  
Sugiarto Sadjidin ◽  
Tadjuddin Naid
Keyword(s):  
Quantitative Analysis ◽  
Vitamin C ◽  
Punica Granatum ◽  
Ammonium Molybdate ◽  
Positive Sample ◽  
Qualitative And Quantitative Analysis ◽  
White Pepper ◽  
Qualitative And Quantitative ◽  
Pomegranate Fruit ◽  
Punica Granatum L

Vitamin C is one of the nutrients that act as antioxidants derived from fruits and green vegetables, such as the pomegranate (Punica granatum L.). This study aims to analisis levels of vitamin C in meat pomegranate (Punica granatum L.) red and white with qualitative and quantitative analysis. Qualitative analysis was performed using specific reagents that ammonium molybdate, Fehling Fehling's A and B which have indicated a positive sample containing vitamin C, and vitamin C were analyzed quantitatively using UV-Vis spectrophotometry at a wavelength of 570 nm. The results showed levels of vitamin C in red pomegranate fruit flesh 0.24475 mg / g and meat pomegranate 0.11577 mg / g

scholarly journals Nutritional Losses in Fruits and Vegetables as a Function of Postharvest Handling and Storage

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 693f-693
Author(s):  
Eric A. Curry
Keyword(s):  
Nutritional Quality ◽  
Storage Time ◽  
Fruits And Vegetables ◽  
Dietary Recommendations ◽  
The World ◽  
Storage Atmosphere ◽  
Postharvest Handling ◽  
Time Changes ◽  
And Storage

Present dietary recommendations for fruits and vegetables should be based on the bioavailability of essential nutrients at the time of optimum harvest. Few people, however, are fortunate enough to have available freshly harvested produce all year. With the development of improved postharvest technology, shelf life has increased dramatically in many parts of the world. How does the nutritional quality of fruits and vegetables change with increasing storage time, changes in storage atmosphere, different postharvest processes? Do these changes have an impact on dietary recommendations? Apples are capable of being stored for up to 12 months with properly managed temperature and storage atmosphere. Because information regarding this subject is lacking for apple (and many other fruits and vegetables), perhaps a model can be developed based on work with other commodities to help us understand the nutritional changes associated with different postharvest treatments.

Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.)

2010 ◽  
Vol 91 (3) ◽  
pp. 586-592 ◽  
Author(s):  
Ángel Calín-Sánchez ◽  
Juan J Martínez ◽  
Laura Vázquez-Araújo ◽  
Francisco Burló ◽  
Pablo Melgarejo ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Punica Granatum ◽  
Volatile Composition ◽  
Punica Granatum L
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