Percorrer por autor "Fontes, C."
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- Anthocyanin concentration of "Assaria" pomegranate fruits during different cold storage conditionsPublication . Miguel, Maria Graça; Fontes, C.; Antunes, Maria Dulce; Neves, Alcinda; Martins, D.The concentration of anthocyanins in fruits of "Assaria" pomegranate, a sweet Portuguese cultivar typically grown in Algarve (south Portugal), was monitored during storage under different conditions. The fruits were exposed to cold storage (5 degrees C) after the following treatments: spraying with wax; spraying with 1.5% CaCl2; spraying with wax and 1.5% CaCl2; covering boxes with 25 mu c thickness low-density polyethylene film. Untreated fruits were used as a control. The anthocyanin levels were quantified by either comparison with an external standard of cyanidin 3-rutinoside (based on the peak area) or individual calculation from the peak areas based on standard curves of each anthocyanin type. The storage time as well as the fruit treatment prior to storage influenced total anthocyanin content. The highest levels were observed at the end of the first month of storage, except for the fruits treated with CaCl2, where the maximal values were achieved at the end of the second month. The anthocyanin quantification method influenced the final result. When total anthocyanin was calculated as a sum of individual pigments quantified based on standard curves of each anthocyanin type, lower values were obtained.
- Effects of post-harvest treatment and storage time on the organic acid content in Assaria and Mollar pomegranate (Punica granatum L.) fruitPublication . Miguel, Maria Graça; Fontes, C.; Martins, D.; Neves, Alcinda; Antunes, Maria DulceThe effects of postharvest treatment and storage at 5 degrees C on changes in the organic acid content in the juice of 'Assaria' and 'Mollar' pomegranate were monitored. The fruit was chill stored after the following treatments: covering boxes with a 25-mu thick low-density polyethylene film and spraying with 1.5% CaCl2; untreated fruit was used as the control. The results showed that citric acid is the main organic acid in the 'Mollar' cultivar, followed by tartaric acid, whereas three organic acids were present at similar levels in 'Assaria' pomegranate: citric, oxalic and tartaric acids. Differences in the main organic acid contents were detected when fruit was submitted to different treatments prior to cold storage. The different pretreatments did not significantly interfere with the accumulation of organic acids in either cultivar. There were two exceptions. The ascorbic acid content was significantly higher in the 'Mollar' cultivar when the fruit was treated with calcium, while the pyruvic acid content was significantly higher in the 'Assaria' cultivar in the untreated fruit.