Postharvest physiological responses of pomegranate fruit (cv. Wonderful) to exogenous putrescine treatment and effects on physico-chemical and phytochemical properties
Pomegranate fruit (cv. Wonderful) were treated with putrescine (1, 2 and 3 mmol/L) before storage for 4 months at 5 °C and 95 % RH and the effects on postharvest life and quality attributes were studied. Results showed that incidence of physiological disorders such as external decay, husk scald, chi...
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Tsinghua University Press
2020-06-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453019301582 |
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| author | Olaniyi Amos Fawole Julian Atukuri Ebrahiema Arendse Umezuruike Obia Opara |
| author_facet | Olaniyi Amos Fawole Julian Atukuri Ebrahiema Arendse Umezuruike Obia Opara |
| author_sort | Olaniyi Amos Fawole |
| collection | DOAJ |
| description | Pomegranate fruit (cv. Wonderful) were treated with putrescine (1, 2 and 3 mmol/L) before storage for 4 months at 5 °C and 95 % RH and the effects on postharvest life and quality attributes were studied. Results showed that incidence of physiological disorders such as external decay, husk scald, chilling injury and aril browning increased with progressive storage but treating pomegranate fruit with putrescine reduced incidence of most disorders. Control fruit had higher levels of external decay (1.72 %–33.26 %), chilling injury (10.53 %–38.77 %) and scalding (15.04 %–100 %) with less attractive color during 4 month storage. Variations were observed on other fruit quality parameters although treatment with putrescine at 2 and 3 mmol/L concentration reduced changes in color, total soluble solid, Titratable acidity and ascorbic acid. Sensory parameters were best preserved in fruit treated with 2 mmol/L concentration of putrescine with respect to juiciness and crispness. Treatment of pomegranate fruit with putrescine resulted in improved storability and fruit quality during storage. Therefore, for short term storage, 2 mmol/L concentration of putrescine could be recommended for maintaining fruit quality especially in the first two months of storage. However, for longer storage period, a higher concentration is recommended, as 3 mmol/L concentration was the most effective in alleviating disorders and maintaining physico-chemical parameters and sensory attributes during storage in this study. |
| format | Article |
| id | doaj-art-901027ae08394af4a01f6793f2ff7044 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2020-06-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-901027ae08394af4a01f6793f2ff70442025-02-03T04:07:33ZengTsinghua University PressFood Science and Human Wellness2213-45302020-06-0192146161Postharvest physiological responses of pomegranate fruit (cv. Wonderful) to exogenous putrescine treatment and effects on physico-chemical and phytochemical propertiesOlaniyi Amos Fawole0Julian Atukuri1Ebrahiema Arendse2Umezuruike Obia Opara3Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602, South Africa; Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park 2006, Johannesburg, South Africa; Corresponding authors at: Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602, South Africa.Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602, South AfricaPostharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602, South AfricaPostharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602, South Africa; Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602, South Africa; Corresponding authors at: Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602, South Africa.Pomegranate fruit (cv. Wonderful) were treated with putrescine (1, 2 and 3 mmol/L) before storage for 4 months at 5 °C and 95 % RH and the effects on postharvest life and quality attributes were studied. Results showed that incidence of physiological disorders such as external decay, husk scald, chilling injury and aril browning increased with progressive storage but treating pomegranate fruit with putrescine reduced incidence of most disorders. Control fruit had higher levels of external decay (1.72 %–33.26 %), chilling injury (10.53 %–38.77 %) and scalding (15.04 %–100 %) with less attractive color during 4 month storage. Variations were observed on other fruit quality parameters although treatment with putrescine at 2 and 3 mmol/L concentration reduced changes in color, total soluble solid, Titratable acidity and ascorbic acid. Sensory parameters were best preserved in fruit treated with 2 mmol/L concentration of putrescine with respect to juiciness and crispness. Treatment of pomegranate fruit with putrescine resulted in improved storability and fruit quality during storage. Therefore, for short term storage, 2 mmol/L concentration of putrescine could be recommended for maintaining fruit quality especially in the first two months of storage. However, for longer storage period, a higher concentration is recommended, as 3 mmol/L concentration was the most effective in alleviating disorders and maintaining physico-chemical parameters and sensory attributes during storage in this study.http://www.sciencedirect.com/science/article/pii/S2213453019301582DecayChilling injuryPhytochemicalSensory propertiesPrincipal component analysis |
| spellingShingle | Olaniyi Amos Fawole Julian Atukuri Ebrahiema Arendse Umezuruike Obia Opara Postharvest physiological responses of pomegranate fruit (cv. Wonderful) to exogenous putrescine treatment and effects on physico-chemical and phytochemical properties Food Science and Human Wellness Decay Chilling injury Phytochemical Sensory properties Principal component analysis |
| title | Postharvest physiological responses of pomegranate fruit (cv. Wonderful) to exogenous putrescine treatment and effects on physico-chemical and phytochemical properties |
| title_full | Postharvest physiological responses of pomegranate fruit (cv. Wonderful) to exogenous putrescine treatment and effects on physico-chemical and phytochemical properties |
| title_fullStr | Postharvest physiological responses of pomegranate fruit (cv. Wonderful) to exogenous putrescine treatment and effects on physico-chemical and phytochemical properties |
| title_full_unstemmed | Postharvest physiological responses of pomegranate fruit (cv. Wonderful) to exogenous putrescine treatment and effects on physico-chemical and phytochemical properties |
| title_short | Postharvest physiological responses of pomegranate fruit (cv. Wonderful) to exogenous putrescine treatment and effects on physico-chemical and phytochemical properties |
| title_sort | postharvest physiological responses of pomegranate fruit cv wonderful to exogenous putrescine treatment and effects on physico chemical and phytochemical properties |
| topic | Decay Chilling injury Phytochemical Sensory properties Principal component analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2213453019301582 |
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