Postharvest physiological responses of pomegranate fruit (cv. Wonderful) to exogenous putrescine treatment and effects on physico-chemical and phytochemical properties

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dc.contributor.authorFawole, Olaniyi Amosen_ZA
dc.contributor.authorAtukuri, Julianen_ZA
dc.contributor.authorArendse, Ebrahiemaen_ZA
dc.contributor.authorOpara, Umezuruike Obiaen_ZA
dc.date.accessioned2022-08-11T11:57:57Z
dc.date.available2022-08-11T11:57:57Z
dc.date.issued2020-02-28
dc.descriptionCITATION: Fawole, O. A. et al. 2020. 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, 9(2):146-161. doi:10.1016/j.fshw.2020.02.007
dc.descriptionThe original publication is available at https://www.sciencedirect.com/journal/food-science-and-human-wellness
dc.description.abstractPomegranate 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.en_ZA
dc.description.urihttps://www.sciencedirect.com/science/article/pii/S2213453019301582?via%3Dihub
dc.description.versionPublishers version
dc.format.extent16 pages
dc.identifier.citationFawole, O. A. et al. 2020. 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, 9(2):146-161. doi:10.1016/j.fshw.2020.02.007
dc.identifier.issn2213-4530 (online)
dc.identifier.otherdoi:10.1016/j.fshw.2020.02.007
dc.identifier.urihttp://hdl.handle.net/10019.1/125594
dc.language.isoen_ZAen_ZA
dc.publisherElsevier
dc.rights.holderElsevier
dc.subjectDecayen_ZA
dc.subjectChilling injuryen_ZA
dc.subjectPhytochemicalen_ZA
dc.subjectSensory propertiesen_ZA
dc.subjectPrincipal component analysisen_ZA
dc.subjectPomegranate fruiten_ZA
dc.subjectPomegranate -- Postharvest physiologyen_ZA
dc.subjectPomegranate fruit -- Storage -- Environmental aspectsen_ZA
dc.titlePostharvest physiological responses of pomegranate fruit (cv. Wonderful) to exogenous putrescine treatment and effects on physico-chemical and phytochemical propertiesen_ZA
dc.typeArticleen_ZA
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