The application of polyamines by pressure or immersion as a tool to maintain functional properties in stored pomegranate arils.
Pomegranate fruits were treated with putrescine (Put) or spermidine (Spd) at 1 mM either by pressure infiltration or by immersion and then were stored at 2 degrees C for 60 days. Samples were taken biweekly and were further stored 3 days at 20 degrees C for shelf life study. The treatments were effective on maintaining the concentration of ascorbic acid, total phenolic compounds, and total anthocyanins in arils at higher levels than in control samples. In addition, the two ways of polyamine application increased the levels of total antioxidant activity (TAA) during storage, especially when polyamines were applied by pressure infiltration. Moreover, Spd showed the best results on increasing TAA through maintenance of total phenolic compounds.
Mirdehghan
Seyed Hossein
SH
Department of Food Technology, Department of Applied Biology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain.
Rahemi
Majid
M
Serrano
María
M
Guillén
Fabian
F
Martínez-Romero
Domingo
D
Valero
Daniel
D
D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis; D001205:Ascorbic Acid / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D029561:Lythraceae / Q000737:chemistry*; D010636:Phenols / Q000032:analysis; D011073:Polyamines / Q000008:administration & dosage*; D011312:Pressure; D014867:Water
D000872:Anthocyanins; D000975:Antioxidants; D010636:Phenols; D011073:Polyamines; D014867:Water; D001205:Ascorbic Acid