title: Changes in bioactive compounds and oxidative enzymes of fresh-cut pomegranate arils during storage as affected by deficit irrigation and postharvest vapor heat treatments.
abstract: The effect of postharvest vapor heat treatments at 95℃ (4, 7, and 10 s) regarding a conventional sanitizing treatment with 100 mg NaClO l-1on enzyme activities (phenylalanine ammonia lyase, polyphenol oxidase, and peroxidase), phenolic content, and total antioxidant capacity of fresh-cut pomegranates arils throughout 18 days at 5℃ was studied. Furthermore, the effect of two sustained deficit irrigation (SDI) strategies, compared to a standardly irrigated control (CTRL), was also studied on such quality parameters throughout storage. Arils from CTRL-irrigated fruit registered phenylalanine ammonia lyase, peroxidase, and polyphenol oxidase initial activities of 60.6, 382, and 14.4 U g-1fw, respectively. Arils from sustained deficit irrigation fruit registered 46-58% lower phenylalanine ammonia lyase values while polyphenol oxidase and peroxidase activities did not register great variants (<9%) among both sustained deficit irrigation treatments. Postharvest vapor heat treatments enhanced phenylalanine ammonia lyase activity in those samples from sustained deficit irrigation fruit although no great peroxidase and polyphenol oxidase (<2-5%) increases were observed. Arils from SDI1fruit registered higher phenolic content than those values reported for CTRL samples. However, phenolic compounds decreased during storage, in a greater extent for sustained deficit irrigation samples, although 7 s arils achieved better phenolic compounds retention in sustained deficit irrigation samples. Vapor heat treatments reduced up to twofold the total antioxidant capacity losses observed in samples sanitized by conventional NaOCl treatment during shelf life. Conclusively, postharvest vapor heat treatment for 7 and 10 s used to extend the shelf life of pomegranate arils up to 18 days at 5℃ reduced the losses of health-promoting compounds during storage compared to conventional NaOCl sanitizing treatment.
authors.affiliation: Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain.
authors.forename: María E
authors.initials: ME
authors.lastname: Peña-Estévez
authors.affiliation: Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain.
authors.forename: Perla A
authors.initials: PA
authors.lastname: Gómez
authors.affiliation: Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain.|Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain.
authors.forename: Francisco
authors.initials: F
authors.lastname: Artés
authors.affiliation: Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain.|Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain.
authors.forename: Encarna
authors.initials: E
authors.lastname: Aguayo
authors.affiliation: Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain.|Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain.
authors.forename: Ginés Benito
authors.initials: GB
authors.lastname: Martínez-Hernández
authors.affiliation: Irrigation Department, Centro de Edafología y Biología Aplicada del Segura (CSIC), Murcia, Spain.
authors.forename: Alejandro
authors.initials: A
authors.lastname: Galindo
authors.affiliation: Irrigation Department, Centro de Edafología y Biología Aplicada del Segura (CSIC), Murcia, Spain.
authors.forename: Arturo
authors.initials: A
authors.lastname: Torecillas
authors.affiliation: Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena, Spain fr.artes-hdez@upct.es.|Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, Spain.
authors.forename: Francisco
authors.initials: F
authors.lastname: Artés-Hernández
mesh_terms: D000975:Antioxidants / Q000032:analysis; D004156:Catechol Oxidase / Q000737:chemistry; D005511:Food Handling; D005519:Food Preservation; D061353:Food Storage; D005638:Fruit / Q000737:chemistry / Q000201:enzymology*; D006358:Hot Temperature; D029561:Lythraceae / Q000201:enzymology*; D009195:Peroxidase / Q000737:chemistry; D010636:Phenols / Q000032:analysis; D010650:Phenylalanine Ammonia-Lyase / Q000737:chemistry
chemical_list: D000975:Antioxidants; D010636:Phenols; D004156:Catechol Oxidase; D009195:Peroxidase; D010650:Phenylalanine Ammonia-Lyase
keywords: Antioxidants; minimally processed; peroxidase; phenolic compounds; phenylalanine ammonia lyase; polyphenol oxidase