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Effects of post-harvest treatment and storage time on the organic acid content in Assaria and Mollar pomegranate (Punica granatum L.) fruit

dc.contributor.authorMiguel, Maria Graça
dc.contributor.authorFontes, C.
dc.contributor.authorMartins, D.
dc.contributor.authorNeves, Alcinda
dc.contributor.authorAntunes, Maria Dulce
dc.date.accessioned2015-06-15T14:53:22Z
dc.date.available2015-06-15T14:53:22Z
dc.date.issued2006
dc.description.abstractThe 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.
dc.identifier.issn1120-1770
dc.identifier.otherAUT: MGM00322; MAN00114; MAN00264;
dc.identifier.urihttp://hdl.handle.net/10400.1/6256
dc.language.isoeng
dc.peerreviewedyes
dc.publisherChiriotti Editori
dc.relation.isbasedonP-004-Q1P
dc.titleEffects of post-harvest treatment and storage time on the organic acid content in Assaria and Mollar pomegranate (Punica granatum L.) fruit
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage322
oaire.citation.issue3
oaire.citation.startPage317
oaire.citation.titleItalian Journal of Food Science
oaire.citation.volume18
person.familyNameMiguel
person.familyNameAntunes
person.givenNameMaria da Graça
person.givenNameMaria Dulce
person.identifier177556
person.identifier.ciencia-id6110-6FE7-DF28
person.identifier.ciencia-idC11B-9B05-217E
person.identifier.orcid0000-0003-2507-4228
person.identifier.orcid0000-0002-8913-6136
person.identifier.ridA-4683-2012
person.identifier.scopus-author-id35562054500
person.identifier.scopus-author-id7102645075
rcaap.rightsrestrictedAccess
rcaap.typearticle
relation.isAuthorOfPublication2507350f-9e60-4d4a-a096-53e58d93549c
relation.isAuthorOfPublication7947cc50-4ae0-4ada-8ddf-081f247adc90
relation.isAuthorOfPublication.latestForDiscovery7947cc50-4ae0-4ada-8ddf-081f247adc90

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