title: The application of polyamines by pressure or immersion as a tool to maintain functional properties in stored pomegranate arils.
abstract: 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.
authors.affiliation: Department of Food Technology, Department of Applied Biology, EPSO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: Seyed Hossein
authors.initials: SH
authors.lastname: Mirdehghan
authors.forename: Majid
authors.initials: M
authors.lastname: Rahemi
authors.forename: María
authors.initials: M
authors.lastname: Serrano
authors.forename: Fabian
authors.initials: F
authors.lastname: Guillén
authors.forename: Domingo
authors.initials: D
authors.lastname: Martínez-Romero
authors.forename: Daniel
authors.initials: D
authors.lastname: Valero
mesh_terms: 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
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D010636:Phenols; D011073:Polyamines; D014867:Water; D001205:Ascorbic Acid