Plant Productions

Effects of Aloe vera Gel and Storage Duration on Some Biochemical Indices in Minimally Processed Pomegranate Fresh Arils

Madineh Taheri; Mokhtar Heidari; Mehdi Zarei

Volume 42, Issue 4 , December 2019, , Pages 495-508

https://doi.org/10.22055/ppd.2019.25498.1591

Abstract

Abstract Background and Objectives The effect of different physical and chemical treatments on quality of pomegranate fruit at postharvest has been studied, but little information ... Read More Abstract Background and Objectives The effect of different physical and chemical treatments on quality of pomegranate fruit at postharvest has been studied, but little information is available in the case of pomegranate fresh aril postharvest as a ready-to-eat product. Coating is one of the treatments to preserve the postharvest quality of the pomegranate fresh aril. Since consumer health is impotant in the selection of postharvest treatment, the use of compounds extracted from plants as wax or coating agent is a safe treatment for fresh arils. Extracted gel from leaf tissue of Aloe vera L. is an herbal gel that can be used as coating agent. The objective of the present experiment was to evaluate the effects of Aloe vera gel on the postharvest quality of pomegranate fresh arils. Materials and Methods Pomegranate Fruits (known as ‘Malas Poost Zard’) were harvested from a commercial orchard located in Baghmalek, Khuzestan. Fresh arils were removed manually from fruits and treated with Aloe vera gel (0, 2.5, 5 and 10%). Fresh arils were stored at 7 oC, RH = 90% for 4, 8 and 12 days. Some biochemical characteristics including ascorbic acid, total soluble solids, titratable acidity, total phenolics, color intensity, anthocyanins and browning index were evaluated. Results Results showed that the interaction of Aloe vera gel concentration and storage duration had a significant effect on ascorbic acid, titratable acidity, total phenolics, color intensity, anthocyanins and browning index. All concentrations of Aloe vera gel decreased total soluble solids. The highest concentration of Aloe vera gel (10%) significantly increased anthocyanins/browning ratio. The quality of pomegranate fresh arils significantly decreased with the increase in the duration of storage. During storage condition of fresh arils, Aloe vera gel (2.5 – 5%) improved the color intensity of fresh arils after 4 days. Also, results showed that all concentrations of Aloe vera gel helped to preserve higher ascorbic acid after 8 and 12 days. Discussion Aloe vera gel improved the quality of pomegranate fresh arils. Aloe vera gel contains the different antioxidant and nutrients which may be responsible for the positive effects on quality of pomegarnate arils. Results showed that Aloe vera gel is a promising herbal product for coating pomegranate fresh arils. More research needs to be undertaken on the efficacy of Aloe vera gel on postharvest quality of pomegranate fresh arils and other minimally processed products.

Effects of Harvest Time and Storage Duration on Some Physical and Biochemical Indices in Pomegranate (Punica granatum L.) Fruits

F. Paimard; M. Heidari

Volume 41, Issue 1 , June 2018, , Pages 57-68

https://doi.org/10.22055/ppd.2018.13550

Abstract

Abstract Background and Objectives Preharvest and harvest conditions can affect quality and biochemical composition of fruit during storage. Pomegranate (Punica granatum L.) is a non-climactric ... Read More Abstract Background and Objectives Preharvest and harvest conditions can affect quality and biochemical composition of fruit during storage. Pomegranate (Punica granatum L.) is a non-climactric fruit and there is no clear physiological index to determine the proper harvest time. Lack of standard maturity index results in prolonged period of picking pomegranate fruit within the season. The effects of different physical or chemical treatments on postharvest quality of pomegranate fruit have been investigated in many studies, but our knowledge on the pre-harvest and harvest aspects that influence pomegranate fruit postharvest physiology is scarce. The objective of the present experiment was to determine how qualitative indices of pomegranate fruit in ‘Bagmalek’ (Khuzestan, southwest of Iran) are affected by maturity stages at harvest and storage duration. Materials and Methods A factorial design including three harvesting times and three storage durations with three replications was used for statistical analysis. Fruits of ‘Malas Post Zard’ as an important pomegranate cultivar were harvested from a commercial orchard in ‘Bagmalek’ (150 Km Ahwaz, Khuzestan, southwest of Iran). Fruits were harvested at three harvest times at 14-day intervals (14 September, 29 September and 13 October 2011) and stored for 40 and 80 days at +7 oC. Some physical (weight, surface color, decay and shriveling) and biochemical characteristics (ascorbic acid, total soluble solids, titratable acidity, pH, anthocyanin index and browning index) were evaluated. The factors were evaluated at harvest time and after 40 and 80 days. Results Regardless of storage durations, pomegranate fruit showed significant variations in total soluble solids, titratable acidity, pH and anthocyanins. Interactions of the harvest time and storage duration (for 40 and 80 days) were significant on gravity, surface color changes, shriveling, ascorbic, acid, pH, titratable acidity and fruit juice pigments (anthocyanin index and browning index). Results showed that the period 29 September until 13 October 2011 and storage duration for 40 days are the best treatments to maintaining postharvest quality of ‘Malas Post Zard’ fruits in ‘Bagmalek’ (Khuzestan, Iran). Discussion Results showed that quantity and quality indices of the pomegranate could be improved through the selection of proper harvesting time. Harvest of pomegranate fruit at different maturity stages altered fruit appearance quality indices and biochemical characteristics under ‘Bagmalek’ geographic condition, and at early harvest time (14 September), it reduced fruit quality but did not make its consumption unacceptable. More research needs to assess the effect of different climatic parameters such as temperature and light intensity on the postharvest quality of pomegranate fruits in Khuzestan.

Interaction Effects of Oxalic Acid and Storage Time on Some Qualitative Characteristics of Plum Fruit cv. Santa Rosa

h. khosroabadi; F. Varasteh; E. Seifi

Volume 40, Issue 2 , September 2017, , Pages 15-24

https://doi.org/10.22055/ppd.2017.13113

Abstract

Background and Objectives Plum as a climacteric fruit has high ethylene production and respiration rate at the ripening stage which is the reason for its short postharvest life. In ... Read More Background and Objectives Plum as a climacteric fruit has high ethylene production and respiration rate at the ripening stage which is the reason for its short postharvest life. In order to evaluate the effect of oxalic acid treatment on postharvest storage life and maintain qualitative characteristics of plum fruit cv. Santa Rosa, an experiment was performed based on factorial in completely randomized design with two factors, oxalic acid concentration and storage time, in three replications. Material and Methods Plum fruits were harvested at the commercial harvest stage from a commercial orchard located in Golestan Province, Iran. On the same day, harvested fruits were transported to the laboratory and selected for the uniformity in size, shape and color. The selected fruit samples were distributed into four groups of 60 (each replicate contained 5 fruits). The selected fruits were immersed in oxalic acid solutions (0, 2, 4 and 6 mM) for 3 minutes and after removing the surface moisture at room temperature stored at 4 ◦C and 80 % relative humidity. The quantitative and qualitative traits of the fruit were evaluated every two week intervals during 42 days of storage. The obtained data were subjected to analysis of variance using SAS (9.1) software, and LSD values were calculated for the mean comparisons. Results The results showed that oxalic acid had a significant effect on soluble solids content, titratable acidity, vitamin C, peel anthocyanins and browning index, whilst weight loss, soluble solids content, titratable acidity, vitamin C, fruit flavor index, pH, flesh and peel anthocyanins, total chlorophyll and chlorophyll a, b, total carotenoids, phenols and flavonoids, antioxidant activity, electrolyte leakage and browning index were significantly influenced by storage time. The increment of the oxalic acid concentration led to increase of soluble solids content by the late week 4 of storage. The highest (1.21%) and lowest (0.38%) titratable acidity was recorded for 6 mM oxalic acid in week 2 and 2 mM oxalic acid in week 6 of storage, respectively. At the end of the storage, 6 mM oxalic acid caused to preserve the maximum Vit C content (11.63 mg/100g) compared to control. Oxalic acid had no significance on total phenols and flavonoids; however, the interaction between storage time and oxalic acid had also a significant effect on soluble solids content, titratable acidity, vitamin C, fruit flavor index, peel anthocyanins, phenols, flavonoids and browning index. The weight loss reached 9.96% by late week 6. The electrolyte leakage percent and browning index increased during storage period and the minimum browning index without any significant difference was observed in 2 mM (41.11%) and 4 mM (43.89%) oxalic acid treatments. Discussions In conclusion, oxalic acid significantly increased titratable acidity, vitamin C, plum peel anthocyanins and soluble solids compared to the control. The treated fruits had a lower browning index than the control. As a whole, regarding the results of this research, post-harvest application of 4 mM oxalic acid treatment could be used to maintain plum fruit qualitative properties and increase the time of storage.

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Keywords = Postharvest quality

Effects of Aloe vera Gel and Storage Duration on Some Biochemical Indices in Minimally Processed Pomegranate Fresh Arils

Abstract

Effects of Harvest Time and Storage Duration on Some Physical and Biochemical Indices in Pomegranate (Punica granatum L.) Fruits

Abstract

Interaction Effects of Oxalic Acid and Storage Time on Some Qualitative Characteristics of Plum Fruit cv. Santa Rosa

Abstract