Prestorage oxalic acid treatment maintained visual quality, bioactive compounds, and antioxidant potential of pomegranate after long-term storage at 2 degrees C.
Oxalic acid at three concentrations (2, 4, and 6 mM) was applied by dipping to pomegranate fruits of cv. Mollar de Elche, which were then stored for 84 days at 2 degrees C. Pomegranate is a chilling-sensitive fruit and, thus, control fruits exhibited chilling injury (CI) symptoms after long-term storage at 2 degrees C that were accompanied by increased respiration rate, weight loss, and electrolyte leakage (EL). The CI symptoms were significantly reduced by oxalic acid treatment, especially for the 6 mM concentration. In addition, control pomegranates showed significant reduction in the content of total phenolics and ascorbic acid as well as in total antioxidant activity (TAA), in both hydrophilic (H-TAA) and lipophilic (L-TAA) fractions. The application of oxalic acid led to lower losses of total phenolics and significant increase in both ascorbic acid content and H-TAA, whereas L-TAA remained unaffected. Thus, oxalic acid could be a promising postharvest treatment to alleviate CI and increase antioxidant potential.
Sayyari
Mohammad
M
Department of Food Technology, EPSO, University Miguel Hernández, Ctra Beniel km 3.2, 03312 Orihuela, Alicante, Spain.
Valero
Daniel
D
Babalar
Mesbah
M
Kalantari
Siamak
S
Zapata
Pedro J
PJ
Serrano
María
M
D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis; D005511:Food Handling; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000737:chemistry; D029561:Lythraceae / Q000737:chemistry* / Q000187:drug effects; D019815:Oxalic Acid / Q000494:pharmacology*
D000975:Antioxidants; D019815:Oxalic Acid; D001205:Ascorbic Acid