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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Main Authors: Olaniyi Amos Fawole, Julian Atukuri, Ebrahiema Arendse, Umezuruike Obia Opara
Format: Article
Language:English
Published: Tsinghua University Press 2020-06-01
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.
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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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