Quality changes of pomegranate arils throughout shelf life affected by deficit irrigation and pre-processing storage

被引：20

作者：

Pena-Estevez, Maria E. ^{[1
,2
]}

Artes-Hernandez, Francisco ^{[1
,2
]}

Artes, Francisco ^{[1
,2
]}

Aguayo, Encarna ^{[1
,2
]}

Benito Martinez-Hernandez, Gines ^{[1
,2
]}

Galindo, Alejandro ^{[3
]}

Gomez, Perla A. ^{[2
]}

机构：

[1] Univ Politecn Cartagena, Dept Food Engn, Postharvest & Refrigerat Grp, Paseo Alfonso 13,48, Murcia 30203, Spain

[2] Univ Politecn Cartagena, Inst Plant Biotechnol, Campus Muralla Mar, Murcia 30202, Spain

[3] CSIC, Ctr Edafol & Biol Aplicada Segura, Irrigat Dept, POB 164, E-30100 Murcia, Spain

来源：

FOOD CHEMISTRY | 2016年 / 209卷

关键词：

Minimally processed; Phenolics; Anthocyanins; Vitamin C; Antioxidants; Sugars; TEMPERATURE; PHENOLICS; ACCO;

D O I：

10.1016/j.foodchem.2016.04.054

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study investigated the influence of sustained deficit irrigation (SDI, 78% less water supply than the reference evapotranspiration, ET0) compared to a control (100% ET0) on the physicochemical and sensory qualities and health-promoting compounds of pomegranate arils stored for 14 days at 5 degrees C. Prior to processing, the fruits were stored for 0, 30, 60 or 90 days at 5 degrees C. The effect of the pre-processing storage duration was also examined. Physicochemical and sensory qualities were kept during the storage period. Arils from SDI fruit had lower punicalagin-a and ellagic acid losses than the control (13% vs 50%). However, the anthocyanin content decreased during the shelf-life (72%) regardless of the treatment. The ascorbic acid slight decreased. Arils from SDI experienced glucose/fructose ratio loss (19%) lower than that of the control (35%). In general, arils from SDI showed better quality and health attributes during the shelf-life than did the control samples. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：302 / 311

页数：10

共 31 条

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