Influence of putrescine and carnauba wax on functional and sensory quality of pomegranate (Punica granatum L.) fruits during storage

被引：50

作者：

Barman, Kalyan ^{[1
]}

Asrey, Ram ^{[1
]}

Pal, R. K. ^{[1
]}

Kaur, Charanjit ^{[1
]}

Jha, S. K. ^{[1
]}

机构：

[1] Indian Agr Res Inst, Div Post Harvest Technol, New Delhi 110012, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2014年 / 51卷 / 01期

关键词：

Polyamines; Carnauba wax; Anthocyanins; Antioxidant activity; Ascorbic acid; Tannins; SHELF-LIFE; ANTIOXIDANT CAPACITY; ASCORBIC-ACID; VITAMIN-C; POLYAMINES; TEMPERATURE; PREHARVEST; IMMERSION; PRESSURE; ARILS;

D O I：

10.1007/s13197-011-0483-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Functional properties (anthocyanins, antioxidant, ascorbic acid and tannin) and sensory score were determined in pomegranate fruits at two storage temperatures (3 and 5 degrees C) after treatment with 2 mM putrescine and 1 : 10 carnauba wax (carnauba wax : water). The treatments (putrescine and carnauba wax) were given by immersion method followed by storage up to 60 days. Both treatments retained significantly higher anthocyanins, antioxidant, ascorbic acid, tannin and sensory qualities as compared with control fruits under both the storage conditions. Combined application of putrescine + carnauba wax showed better response in retaining functional properties than putrescine treated or nontreated fruits. The impacts of putrescine and carnauba wax treatments were found more pronounced after 30 days at 3-5 degrees C storage temperature in retaining functional and sensory qualities. After 60 days of storage, putrescine + carnauba wax retained about 25% higher antioxidant activity both at 3 and 5 degrees C storage temperatures.

引用

页码：111 / 117

页数：7

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