RESPONSE POSTHARVEST QUALITY OF POMEGRANATES TO THERMAL TREATMENTS, IMMERSING IN BLACK SEED AND FLAXSEED OILS
DOI:
https://doi.org/10.36103/ijas.v53i5.1618Keywords:
anthocyanin; oil extract; flavonoids; phenols; salakhani pomegranate.Abstract
This study was carried out to investigate thermal treatments, immersing in black seed and flaxseed oils on postharvest quality pomegranate fruits cv. Salakhan . Fruits were randomly divided into two experiments: First, thermal treatment by which fruits are immersed for four minutes at 25, 40 and 50°C in hot water (HW), and fruits are exposed to hot air (HA) for one hour at 40 and 50°C plus control treatment. Second, fruits are immersed for 4 minutes in 1 and 2% for the black seed and flaxseed oil, plus control treatment. Then, fruits are placed in the storage at 5±1 ºC and 85-95% of relative humidity for four months. Both experiments performed by using Complete Randomize Design. The results were indicated that soaking fruits in HW for four minutes at 40°C significantly decreased the weight loss and physiological disorder, whilst significantly increased most of studied attributes compared to control. However, HA treatments exposure for 1 hour at 40 and 50°C, with increasing in the HA levels, decreased the weight loss and physiological disorder, but increased some of studied attributes compared to control. Moreover, the immersing fruits in 1% black seed or 1% flaxseed oil significantly reduced weight loss and physiological disorder. In addition, the immersing fruits in 1% flaxseed oil lead significantly increased most of studied attributes compared to control.
References
Aarabi, A., M. Barzegar, and M. Azizi, 2008. Effect of cultivar and cold storage of pomegranate (Punica granatum L.) juices on organic acid composition. Asean Food J, 15(1): p. 45-55
Al-Jabary, A.M. 2007. Effect of GA3 and some nutrients of pomegranate fruit (Punica granatum L.) Splitting and storability CV.(Salakhani). University, of sulaimani. Department of Horticulture
AL-Ani, A. 1985. Postharvest Physiolog of Horticultural Crops. Vol. First part. University of Mosul. Iraq. (In Arabic)
Al-Maiman, S.A. and D. Ahmad. 2002. Changes in physical and chemical properties during pomegranate (Punica granatum L.) fruit maturation. Food Chemistry. 76(4): p. 437-441
Baldwin, E., J. Burns, W. Kazokas, J. Brecht, R. Hagenmaier, R. Bender, and E. Pesis. 1999. Effect of two edible coatings with different permeability characteristics on mango (Mangifera indica L.) ripening during storage. Postharvest Biology and Technology. 17(3): p. 215-226
Badawy, I.F., R. Ibrahim, and F. Gouda. 2016. Effect of some post-harvest treatments on storability and quality of Manfalouty pomegranate fruits at Ambient temperature. Assiut Journal Agriculture Science. 47(3): p. 78-91
Beirao-da-Costa, S., A. Steiner, L. Correia, J. Empis, and M. Moldao-Martins. 2006. Effects of maturity stage and mild heat treatments on quality of minimally processed kiwifruit. Journal of Food Engineering. 76(4): p. 616-625
- Bohm, B.A. and M.R. Koupai-Abyazani, 1994. Flavonoids and condensed tannins from leaves of Hawaiian Vaccinium reticulatum and V. calycinum (Ericaceae). Pacific Science. University of Hawaii Press. 48(4): p. 458-463
Burits, M. and F. Bucar. 2000. Antioxidant activity of Nigella sativa essential oil. Phytotherapy research. 14(5): p. 323-328
Campos, P.S., V. nia Quartin, J. chicho Ramalho, and M. A. Nunes. 2003. Electrolyte leakage and lipid degradation account for cold sensitivity in leaves ofCoffea sp. plants. Journal of plant physiology. 160(3): p. 283-292
Caleb, O.J., U.L. Opara, and C.R. Witthuhn. 2012. Modified atmosphere packaging of pomegranate fruit and arils: a review. Food and bioprocess technology, 5(1): p. 15-30
El-Oraby, S., A. Meshrake, and M.H. Amel. 2009. Attempts to improve post-harvest handling of pomegranate fruits to extend storage as shipping periods. Egypt Journal of Applied Science. 24(3B ): p. 700-715
Eris, A. and R. Türk. 1999. Heat treatments different packaging materials fqr the modified atmosphere storage of pomegranate fruits. Cahiers Options Mediterraneennes. (42): p. 185-193
Ferguson, I., S. Ben-Yehoshua, E. Mitcham, R. McDonald, and S. Lurie. 2000. Postharvest heat treatments: introduction and workshop summary. Postharvest biology and technology. 21(1): p. 1-6
Forouzanfar, F., B.S.F. Bazzaz, and H. Hosseinzadeh. 2014. Black cumin (Nigella sativa) and its constituent (thymoquinone): a review on antimicrobial effects. Iranian journal of basic medical sciences. 17(12): p. 929-938
Horwitz, W. 2010. Official methods of analysis of AOAC International. Volume I, agricultural chemicals, contaminants, drugs/edited by William Horwitz. Gaithersburg (Maryland): AOAC International, 1997
Hulme, A. 1970. The biochemistry of fruits and their products. US. Edition ed. London and NewYork ed. published by Academic Press
Joslyn, M. 1970. Methods in food analysis. Physical, chemical, and instrumental methods of analysis. New York Academic Press. p.844
Kahramanoğlu, İ., M. Aktaş, and Ş. Gündüz. 2018. Effects of fludioxonil, propolis and black seed oil application on the postharvest quality of “Wonderful” pomegranate. Plos one. 13(5): p. e0198411
Lee, S.K. and A.A. Kader. 2000. Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest biology and technology. 20(3): p. 207-220
Lurie, S. 1998. Postharvest heat treatments. Postharvest biology and technology. 14(3): p. 257-269
Mulas, M., G. Gonzales-Aguilar, M. Lafuente, and L. Zacarias. 1997. Polyamine Biosynthesis in Flavedo of'fortune'Mandarins as Influenced by Temperature of Postharvest Hot Water Dips. in VIII International Symposium on Plant Bioregulation in Fruit Production ISHS Acta Horticulturae 463.
Mirdehghan, S. and M. Rahemi. 2004. Effects of hot water treatment on reducing chilling injury of pomegranate (Punica granatum) fruit during storage. in V International Postharvest Symposium ISHS Acta Horticulturae. 682.
Martínez-Romero, D., S. Mirdehghan, J. Valverde, M. Serrano, and F. Guillén. 2012. Reduction of chilling injury of pomegranate by heat treatment before cold storage. in Options Méditerranéennes. Séries A: Mediterranean Seminars. CIHEAM-IAMZ, Zaragoza, Spain; Universidad Miguel Hernández,, Elche, Spain
Maghoumi, M., P. Gómez, Y. Mostofi, Z. Zamani, F. Artés-Hernández, and F. Artés. 2013.Combined effect of heat treatment, UV-C and superatmospheric oxygen packing on phenolics and browning related enzymes of fresh-cut pomegranate arils. LWT-Food Science and Technology. 54(2): p. 389-396
Mirdehghan, S.H., M. Rahemi, M. Serrano, F. Guillén, D. Martínez-Romero, and D. Valero. 2006. Prestorage heat treatment to maintain nutritive and functional properties during postharvest cold storage of pomegranate. Journal of Agricultural and food Chemistry. 54(22): p. 8495-8500
Miguel, G., C. Fontes, D. Antunes, A. Neves, and Martins. 2004. Anthocyanin concentration of “Assaria” pomegranate fruits during different cold storage conditions. Journal of Biomedicine and Biotechnology. (5): p. 338–342
Orsat, V., Y. Gariepy, G. Raghavan, and D. Lyew. 2001. Radio-frequency treatment for ready-to-eat fresh carrots. Food Research International. 34(6): p. 527-536
Omar, A.M. 2012. Effect of Packaging Type and Heat Treatments on the Storability of Pomegranate Fruits (Punica granatum L. cv. Salakhani). Diyala Journal For Pure Science. 8(3-part 2): p. 206-222
Park, H.J. 1999. Development of advanced edible coatings for fruits. Trends in Food Science & Technology. 10(8): p. 254-260.3027. Porat, R., B. Weiss, Y. Fuchs, A. Sandman, G. Ward, and I. Kosto. 2007. Keeping Quality of Pomegranate Fruit during Prolonged Storage and Transport by MAP: New Developments and Commercial Applications. in Europe-Asia Symposium on Quality Management in Postharvest Systems-Eurasia, ISHS Acta Horticulturae. 804. p. 115-120.
Poyrazoğlu, E., V. Gökmen, and N. Artιk. 2002. Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey. Journal of food composition and analysis. 15(5):. 567-575
Ranganna, S. 2015. Handbook of analysis and quality control for fruit and vegetable products. Second ed. New Delhi (India): Tata McGraw-Hill Education
Serrano, M.a., D. Martı́nez-Romero, S. Castillo, F. Guillén, and D. Valero. 2004. Role of calcium and heat treatments in alleviating physiological changes induced by mechanical damage in plum. Postharvest Biology and Technology. 34(2): p. 155-167
Schirra, M. and M. Mulas. 1993. Keeping quality of' Oroblanco'grapefruit-type as affected by hot dip treatments. Advances in Horticultural Science. 7(2): p. 73-76
Schirra, M. and G. D'hallewin. 1997. Storage performance of Fortune mandarins following hot water dips. Postharvest Biology and Technology. 10(3): p. 229-238
Turfan, Ö., M. Türkyılmaz, O. Yemiş, and M. Özkan. 2011. Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit. Food Chemistry. 129(4): p. 1644-1651
Vicente, A.R, G. A. Martínez, A. R. Chaves, and P. M. Civello. 2006. Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storage. Postharvest Biology and Technology. 40(2): p. 116-122.
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
How to Cite
2.jpg)
2.jpg)
