Total Antioxidative Capacity and Total Phenolic Levels in Pomegranate Husks Correlate to Several Postharvest Fruit Quality Parameters

Effects of Ethephon on Fresh In‐Husk Walnut Preservation and its Possible Relationship with Phenol Metabolism

“…However, the effect of postharvest phenolic compound synthesis on the disease resistance of fruits during storage has not been well studied. The current study identified a positive correlation between TP content and the control of decay in fresh in‐husk walnuts, which is consistent with results that have been seen with pomegranates (Matityahu and others ), and suggests that phenolic compounds have similar postharvest functions in fruit. Furthermore, juglone and 1,4‐Naphthoquinone contents changed consistently with TP in each treatment group and correlated positively with inhibition of decay.…”

Phenol metabolism and preservation of fresh in‐hull walnut stored in modified atmosphere packaging

“…POD activity was measured in a reaction mixture that consisted of 0.3 mL of supernatant and 3.7 mL of guaiacol substrate (50 mmol L −1 sodium phosphate buffer, pH 7.0 and 20 mmol L −1 guaiacol). 22 The absorbance of the sample was measured using a spectrophotometer at 470 nm (Beckman DU650 UV-Vis spectrophotometer; Beckman Coulter, Inc., Fullerton, CA, USA) after the addition of 15 L of H 2 O 2 . One unit of enzyme activity was defined as a change of 1 absorbance unit (AU) min −1 .…”

“…MAP enhanced phenolic and antioxidant activities, at the same time as consistently decreasing disease and maintaining fruit quality consistently in sour cherry and avocado . Matityahu et al . indicated that pomegranate fruit had a high level of antioxidant capacity, TPs and punicalin in the hull, which was beneficial to the resistance of fungal infection, decay and fruit weight loss.…”

Effects of ethrel, 1‐MCP and modified atmosphere packaging on the quality of ‘Wonderful’ pomegranates during cold storage

“…Because of the short harvest period, different protocols for large storing of pomegranates have been developed in different countries. [4][5][6][7][8][9][10] However, storage can induce significant quality loss, such as weight loss, decay caused by pathogenic fungi, husk scald and chilling injury (CI), 7,11 reducing the storability and affecting the consumer acceptance of the fruits.…”