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Maintenance of quality and bioactive compounds in pomegranate fruit (Punica granatum L.) by combined application of organic acids and chitosan edible coating.
Journal of Food Biochemistry ( IF 3.5 ) Pub Date : 2020-07-26 , DOI: 10.1111/jfbc.13393 Sakineh Ehteshami 1 , Farzin Abdollahi 1 , Asghar Ramezanian 2 , Abdolmajid Mirzaalian Dastjerdi 1
Journal of Food Biochemistry ( IF 3.5 ) Pub Date : 2020-07-26 , DOI: 10.1111/jfbc.13393 Sakineh Ehteshami 1 , Farzin Abdollahi 1 , Asghar Ramezanian 2 , Abdolmajid Mirzaalian Dastjerdi 1
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Pomegranate is a subtropical fruit that affects its cold storage. To ameliorate chilling injury, fruits were treated with malic acid (50 and 100 mM MA) and oxalic acid (5 and 10 mM OA), and then, coated with 2% chitosan (CH) and stored at low temperature (2°C) for 4 months. Treatments significantly delayed the development of browning signs and reduced malondialdehyde and hydrogen peroxide of arils as compared to control. CH+ 5 mM OA resulted in the highest catalase activity in arils during storage. Anthocyanin, ascorbic acid, total phenolic compound, and antioxidant activity of arils were higher in CH+ 5 mM OA and CH+ 50 mM MA‐treated fruit. Also, the minimum PPO and POD activity of arils was found in CH+ 5 mM OA. Overall, CH edible coating following organic acids treatment, and especially 5 mM OA and 50 mM MA are beneficial treatments for preserving the quality of pomegranate fruit during storage.
中文翻译：
通过有机酸和壳聚糖可食用涂料的联合应用来维持石榴果实（Punica granatum L.）的品质和生物活性化合物。
石榴是一种影响其冷藏的亚热带水果。为了减轻冷害，用苹果酸（50和100 mM MA）和草酸（5和10 mM OA）处理水果，然后涂上2％的壳聚糖（CH）并在低温（2°C）下保存4个月。与对照组相比，治疗显着延迟了褐变迹象的发展，假种皮的丙二醛和过氧化氢减少。CH + 5 mM OA导致假种皮在储存过程中具有最高的过氧化氢酶活性。CH + 5 mM OA和CH + 50 mM MA处理的水果中，花青素，抗坏血酸，总酚类化合物和假种皮的抗氧化活性更高。此外，在CH + 5 mM OA中发现了假种皮的最小PPO和POD活性。总体而言，经过有机酸处理的CH食用涂料
更新日期：2020-09-14
中文翻译：
通过有机酸和壳聚糖可食用涂料的联合应用来维持石榴果实（Punica granatum L.）的品质和生物活性化合物。
石榴是一种影响其冷藏的亚热带水果。为了减轻冷害，用苹果酸（50和100 mM MA）和草酸（5和10 mM OA）处理水果，然后涂上2％的壳聚糖（CH）并在低温（2°C）下保存4个月。与对照组相比，治疗显着延迟了褐变迹象的发展，假种皮的丙二醛和过氧化氢减少。CH + 5 mM OA导致假种皮在储存过程中具有最高的过氧化氢酶活性。CH + 5 mM OA和CH + 50 mM MA处理的水果中，花青素，抗坏血酸，总酚类化合物和假种皮的抗氧化活性更高。此外，在CH + 5 mM OA中发现了假种皮的最小PPO和POD活性。总体而言，经过有机酸处理的CH食用涂料
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