Prestorage oxalic acid treatment maintained visual quality, bioactive compounds, and antioxidant potential of pomegranate after long-term storage at 2 degrees C.

Auteur(s) :
Sayyari M., Valero D., Babalar M.
Date :
Juin, 2010
Source(s) :
J AGRIC FOOD CHEM. #58:11 p6804-8
Adresse :
Department of Food Technology, EPSO, University Miguel Hernández, Ctra Beniel km 3.2, 03312 Orihuela, Alicante, Spain.

Sommaire de l'article

Oxalic acid at three concentrations (2, 4, and 6 mM) was applied by dipping to pomegranate fruits of cv. Mollar de Elche, which were then stored for 84 days at 2 degrees C. Pomegranate is a chilling-sensitive fruit and, thus, control fruits exhibited chilling injury (CI) symptoms after long-term storage at 2 degrees C that were accompanied by increased respiration rate, weight loss, and electrolyte leakage (EL). The CI symptoms were significantly reduced by oxalic acid treatment, especially for the 6 mM concentration. In addition, control pomegranates showed significant reduction in the content of total phenolics and ascorbic acid as well as in total antioxidant activity (TAA), in both hydrophilic (H-TAA) and lipophilic (L-TAA) fractions. The application of oxalic acid led to lower losses of total phenolics and significant increase in both ascorbic acid content and H-TAA, whereas L-TAA remained unaffected. Thus, oxalic acid could be a promising postharvest treatment to alleviate CI and increase antioxidant potential.

Source : Pubmed