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פותח על ידי קלירמאש פתרונות בע"מ -
Total Antioxidative Capacity and Total Phenolic Levels in Pomegranate Husks Correlate to Several Postharvest Fruit Quality Parameters
Year:
2014
Source of publication :
Food and Bioprocess Technology
Authors :
בר-יעקב, עירית
;
.
הולנד, דורון
;
.
Volume :
7
Co-Authors:
Matityahu, I., Laboratory of Plant Science, Migal Galilee Technological Center, P.O. Box 831, Kiryat Shmona, 11016, Israel
Glazer, I., Laboratory of Plant Science, Migal Galilee Technological Center, P.O. Box 831, Kiryat Shmona, 11016, Israel
Holland, D., Institute of Plant Sciences, Agricultural Research Organization, Newe Ya'ar Research Center, Ramat Yishay, 30095, Israel
Bar-Ya'akov, I., Institute of Plant Sciences, Agricultural Research Organization, Newe Ya'ar Research Center, Ramat Yishay, 30095, Israel
Ben-Arie, R., Fruit Storage and Research Laboratory in Kiryat Shmona, Kiryat Shmona, Israel
Amir, R., Laboratory of Plant Science, Migal Galilee Technological Center, P.O. Box 831, Kiryat Shmona, 11016, Israel, Tel-Hai Academic College, Upper Galilee, 10120, Israel
Facilitators :
From page:
1938
To page:
1949
(
Total pages:
12
)
Abstract:
The demand to extend the marketing period of pomegranates requires a better understanding of the processes occurring during postharvest storage. Among the important factors that limit the long-term storage of pomegranates are disorders occurring on the fruit husk: fungal decay, chilling injury, shrinkage due to weight loss, and husk scald, all leading to loss of visual quality. The aim of this study was to examine processes that taking place during storage, and to analyze the relationship between the total antioxidant capacity and total phenolics content of the husks and the development of husk disorders in seven accessions. While the level of total phenolics increased during storage, concomitantly with the color index, the level of punicalagin, the main polyphenol in the husks with the highest antioxidant activity, declined during storage. The content of titratable acidity was also reduced. Regression analysis indicates that fruit having a high antioxidant capacity, high total phenolics content, and high levels of punicalin in their husks have a better ability to resist fungal decay and weight loss, in addition to being less sensitive to husk scald. On the other hand, the results suggest that the development of most husk disorders is not correlated to the content of total soluble solids, titratable acidity, punicalagin, anthocyanin, or husk color. Nonetheless, poorly colored accessions were relatively more sensitive to chilling injury expressed as surface pitting, compared with the more colored accessions. The appearance of these chilling injury symptoms was not correlated to total phenolics or the antioxidant capacity. © 2013 Springer Science+Business Media New York.
Note:
Related Files :
antioxidant
antioxidants
food storage
Fruits
Husk disorders
Postharvest
regression analysis
עוד תגיות
תוכן קשור
More details
DOI :
10.1007/s11947-013-1184-7
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
22776
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:54
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Scientific Publication
Total Antioxidative Capacity and Total Phenolic Levels in Pomegranate Husks Correlate to Several Postharvest Fruit Quality Parameters
7
Matityahu, I., Laboratory of Plant Science, Migal Galilee Technological Center, P.O. Box 831, Kiryat Shmona, 11016, Israel
Glazer, I., Laboratory of Plant Science, Migal Galilee Technological Center, P.O. Box 831, Kiryat Shmona, 11016, Israel
Holland, D., Institute of Plant Sciences, Agricultural Research Organization, Newe Ya'ar Research Center, Ramat Yishay, 30095, Israel
Bar-Ya'akov, I., Institute of Plant Sciences, Agricultural Research Organization, Newe Ya'ar Research Center, Ramat Yishay, 30095, Israel
Ben-Arie, R., Fruit Storage and Research Laboratory in Kiryat Shmona, Kiryat Shmona, Israel
Amir, R., Laboratory of Plant Science, Migal Galilee Technological Center, P.O. Box 831, Kiryat Shmona, 11016, Israel, Tel-Hai Academic College, Upper Galilee, 10120, Israel
Total Antioxidative Capacity and Total Phenolic Levels in Pomegranate Husks Correlate to Several Postharvest Fruit Quality Parameters
The demand to extend the marketing period of pomegranates requires a better understanding of the processes occurring during postharvest storage. Among the important factors that limit the long-term storage of pomegranates are disorders occurring on the fruit husk: fungal decay, chilling injury, shrinkage due to weight loss, and husk scald, all leading to loss of visual quality. The aim of this study was to examine processes that taking place during storage, and to analyze the relationship between the total antioxidant capacity and total phenolics content of the husks and the development of husk disorders in seven accessions. While the level of total phenolics increased during storage, concomitantly with the color index, the level of punicalagin, the main polyphenol in the husks with the highest antioxidant activity, declined during storage. The content of titratable acidity was also reduced. Regression analysis indicates that fruit having a high antioxidant capacity, high total phenolics content, and high levels of punicalin in their husks have a better ability to resist fungal decay and weight loss, in addition to being less sensitive to husk scald. On the other hand, the results suggest that the development of most husk disorders is not correlated to the content of total soluble solids, titratable acidity, punicalagin, anthocyanin, or husk color. Nonetheless, poorly colored accessions were relatively more sensitive to chilling injury expressed as surface pitting, compared with the more colored accessions. The appearance of these chilling injury symptoms was not correlated to total phenolics or the antioxidant capacity. © 2013 Springer Science+Business Media New York.
Scientific Publication
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