Effect of Salicylic Acid, Calcium Chloride and Calcium Lactate Applications on Quality Attributes of Minimally-Processed ‘Wonderful’ Pomegranate Arils

Abstract

‘Wonderful’ pomegranate arils were treated with 0.5% and 1% of calcium chloride, 0.5% and 1% of calcium lactate, and salicylic acid (1 and 2 mM), then treated and untreated (control) arils packaged in clean (sterilized) plastic containers. Fresh produce was then stored at 5±1 ℃. Assessment of arils quality was carried out at 3-day intervals by evaluating the following quality parameters: appearance, decay, off odor, flavor, total soluble solids, acidity, anthocyanin and vitamin C content, firmness, colour development (L* value and hue angle), and microbial load. Pomegranate arils treated with salicylic acid, calcium chloride, and calcium lactate maintained a general good quality and appearance up to 12 days of storage at 5±1 ℃, with no visible decay and off odor development. The total microbial population was lower in arils treated with salicylic acid, in comparison to treatments with calcium chloride, calcium lactate and control arils. All treatments scored above the limit of marketability, maintaining good quality of fresh-cut produce during storage. However, the use of salicylic acid and calcium chloride helped to keep a better overall quality of arils at the end of the 12-day storage at 5±1 ℃.

Postharvest Salicylic Acid Treatment Influences Some Quality Attributes in Air-Stored Pomegranate Fruit

“…According to Selcuk & Erkan (2015), decrease in TA during storage period of pomegranate fruit resulted from fruit respiration because organic acids are mostly consumed components throughout respiration pathway. Our results are in accordance with those obtained by Shaarawi et al (2016) in fruit of 'Wonderful'. In the current study, SA1 and SA2 treatments were effective on keeping TA content of fruit during cold storage period of 120 days (Table 3).…”

“…Salicylic acid (SA) is a naturally synthesized phenolic compound effecting plant growth and development (Shaarawi et al 2016). Raskin (1992) recognizes it as a plant hormone.…”

Effects of edible coating on minimally processed pomegranate fruits

“…They reported that for both fungi, the inhibition of mycelium growth rate increased with the A. vera concentration. In another study, the total microbial population was lower in the arils treated with salicylic acid compared to those treated with calcium chloride, calcium lactate, as well as the control arils (Shaarawi et al, 2016) …”

“…The coatings of A. vera gel (at 50 or 100%) alone or in a combination with acids (Romeroa et al, 2012) and the coatings of starch and N. sativa oil (Oz and Ulukanli, 2012) showed a significant delay of softening. Calcium chloride treatments (0.5% and 1%) maintained the highest firmness of arils, indicating significant differences between the treated and untreated arils (Shaarawi et al, 2016). Oz and Ulukanli (2011) reported that the most effective treatment for inhibiting browning was the application of 300 and 600 ppm oil plus starch coating and starch coating itself.…”

Calcium lactate and salicylic acid foliar application influence eggplant growth and postharvest quality parameters

“…Various plant bio-regulators have been used in different crops to increase uptake of nutrients thereby leading to improvement in growth, flowering, fruit quality, storability and yield (Ranjbar et al, 2017;Mustafavi et al, 2018;Ghahremani et al, 2020). However, recently new plant growth regulators like salicylic acid (SA) and calcium lactate (CL) have been found beneficial in maintaining balance between vegetative and reproductive growth andincreasing the uptake of nutrients thereby resulting in high yield of superior quality crops with prolonged storability and consistent bearing (Shaarawi et al, 2016). Calcium (Ca 2+ ) has been extensively studied both as an essential element and for its potential role in maintaining postharvest quality of fruit and vegetable crops by contributing to the linkage between pectic substances within the cell wall.…”