Application of different coating treatments to enhance storability and fruit quality of pomegranate (Punica granatum L., cv. Wonderful) during prolonged storage

Khedr, Emad

doi:10.1590/0100-29452022855

Cited by 9 publications

(6 citation statements)

References 26 publications

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“…DPPH radical scavenging activity and total antioxidant activity are positively correlated with the total phenolic content of the fruits. The results are endorsed by the findings of Khedr ( 2022 ).…”

Section: Resultssupporting

confidence: 65%

Shelf‐life extension of Fragaria × ananassa Duch. using selenium nanoparticles synthesized from Cassia fistula Linn. leaves

Aftab

Ali

Yousaf

et al. 2023

Food Science & Nutrition

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Fragaria × ananassa Duch. (Strawberry) fruit is susceptible to postharvest diseases, thus decrease in quality attributes, such as physiological and biochemical properties leads to decrease in shelf life. The objective of the present study was to check the effect of Selenium NP's and packaging conditions on the shelf life of strawberry (Fragaria × ananassa Duch) fruits. The shelf life was observed with 4 days intervals and examined for characteristics such as physiological weight loss, moisture content, percentage decay loss, peroxidase, catalase, and DPPH radical scavenging. The quality change of postharvest Fragaria × ananassa Duch. was monitored by the application of selenium nanoparticles (T1 plant extract in 10 mM salt solution, T2 plant extract in 30 mM salt solution, T3 plant extract in 40 mM salt solution, T4 distilled water; control) in different packaging materials (plastic bags, cardboard, and brown paper) at different storage conditions (6°C and 25°C). 10 mM, 20 mM, and 30 mM solution of sodium selenite salt, prepared from 1 M stock solution. Selenium nanoparticles were synthesized using Cassia fistula L. extract and sodium selenite salt solution. Polyvinyl alcohol (PVA) was used as a stabilizer. The nanoparticles were characterized through UV–visible spectroscopy and X‐Ray diffractometer (XRD). It was observed that the strawberry Fragaria × ananassa Duch. Treated with T1 (CFE and 10 mM salt solution) stored in plastic packaging at ±6°C showed the best physiological parameters and hence the treatment is recommended for storage without affecting the quality of strawberry fruit up to 16 days.

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Section: Resultssupporting

confidence: 65%

Shelf‐life extension of Fragaria × ananassa Duch. using selenium nanoparticles synthesized from Cassia fistula Linn. leaves

Aftab

Ali

Yousaf

et al. 2023

Food Science & Nutrition

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“…In addition to the high nutritional value of pomegranate fruits, which have a wide range of medicinal applications 5 . ‘Wonderful’ is currently one of the most competitive pomegranate varieties grown in Egypt as it provides the optimum balance between productivity and quality 6 .…”

Section: Introductionmentioning

confidence: 99%

Co-application of proline or calcium and humic acid enhances productivity of salt stressed pomegranate by improving nutritional status and osmoregulation mechanisms

Rashedy

Abd-ElNafea

Khedr

2022

Sci Rep

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Maximizing food production through integrated management of vegetative and root growth is a major challenge to food security and sustainability in the face of population growth, salinity stress conditions and climatic changes specially in arid and semi-arid regions. This study was conducted to evaluate the effect of foliar application with proline (Pro) at 5 mM, calcium (Ca) at 1.5% or control supplemented with soil application of humic acid (Hc) at 0, 15 g/tree on the nutrition status, osmoregulatory mechanisms and productivity of ‘Wonderful’ pomegranate trees growing under salt stress conditions. Soil and foliar treatments were applied three times: at flowering stage (April), 2 months after fruit set (June) and at fruit maturity (August). Individual application of either Hc or Pro or Ca alleviated the adverse effects of salt stress. Moreover, supplemented soil application of Hc with Pro or Ca as foliar application increased significantly leaf Pro, total carbohydrates, N, P, Ca and K contents, as well as K/Na and Ca/Na ratio. While it significantly decreased leaf Na and Cl concentration. Furthermore, supplemented application of Hc resulted in the highest decrease in leaf Na and Cl concentrations by 94.59%, 44.79% when combined with Pro and by 51.35%, 31.28%, when combined with Ca. In addition, Hc treatment led to the highest mean fruit yield by 139.56% and 90.73%, respectively as mean of both seasons for Pro and Ca treatments, respectively. The results suggest that, exogenous Pro and Ca supplemented with Hc can mitigate salt stress in ‘Wonderful’ pomegranate through enhancing osmoprotectants accumulaton.

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“…This reduction in TA during storage can be attributed to the utilization of organic acids in respiration pathways as an energy source for various metabolic processes 50 . Previous studies have also documented a decline in the quality parameters of harvested fruits during storage periods 51 – 53 reported a decrease in TA in citrus fruits during extended storage.…”

Section: Discussionmentioning

confidence: 79%

Carnauba wax-based edible coatings retain quality enhancement of orange (Citrus sinensis cv. Moro) fruits during storage

Babarabie,

Sardoei,

Jamali

et al. 2024

Sci Rep

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Fruit coatings serve a dual purpose in preserving the quality of fruits. Not only do they act as a barrier against water evaporation and fungal infiltration, but they also enhance the fruit’s visual appeal in the market. Yet, their influence on the fruit’s quality components, which play a crucial role in determining its nutritional value, taste, and overall flavor, has remained relatively unexplored. This study aimed to evaluate the effects of carnauba wax coating on the quality of Moro oranges during storage. The selected fruits were meticulously chosen for uniformity in size. The experiment involved applying carnauba wax, a commonly used type among local producers, at four different concentrations: 0%, 0.5%, 1%, and 1.5%. These treatments were applied during various storage periods, including immediately after fruits were harvested and after 40 and 80 days. Following the application of these treatments, the oranges were stored in a controlled environment (morgue) at a temperature of 4 ± 1 °C. Subsequently, several physicochemical parameters of both the fruit flesh and skin were examined. The results unveiled a decline in the overall ascorbic acid content of the fruits. In terms of phenol content, a general decreasing trend was observed after harvesting. At each sampling interval during storage, the phenol content in uncoated fruits consistently exceeded that of their waxed counterparts. Significant reduction in fruit weight was observed throughout the storage period. Both vitamin C and total acidity levels in the fruit exhibited decreases during the storage period. As time passed, fruit firmness gradually declined, while fruit decay increased during the 40- and 80-day storage periods for untreated Moro oranges. The anthocyanin content showed an increasing trend. The study also unveiled a decline in the antioxidant capacity of citrus fruits during storage. Strong significant positive correlations were observed between total phenol content and key parameters, such as antioxidant activity (0.941**), MDA (0.364*), vitamin C content, and total carbohydrate content (0.475**). Skin radiance showed a perfect correlation with chroma and hue (1.000**). Principal component analysis revealed that the first principal component accounted for 34.27% of the total variance, out of a total of five principal components that explained 77.14% of the variance. Through cluster analysis, the variables were categorized into three distinct groups; one associated with weight loss and another with ion leakage. Considering these findings, carnauba wax-based coating emerges as a promising solution for preserving Moro oranges. It effectively mitigates fruit weight loss and helps maintain fruit firmness during storage, making it a valuable tool for fruit preservation.

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Application of different coating treatments to enhance storability and fruit quality of pomegranate (Punica granatum L., cv. Wonderful) during prolonged storage

Cited by 9 publications

References 26 publications

Shelf‐life extension of Fragaria × ananassa Duch. using selenium nanoparticles synthesized from Cassia fistula Linn. leaves

Shelf‐life extension of Fragaria × ananassa Duch. using selenium nanoparticles synthesized from Cassia fistula Linn. leaves

Co-application of proline or calcium and humic acid enhances productivity of salt stressed pomegranate by improving nutritional status and osmoregulation mechanisms

Carnauba wax-based edible coatings retain quality enhancement of orange (Citrus sinensis cv. Moro) fruits during storage

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