Department of Horticulture, Faculty of Agriculture, University of Zanjan, Zanjan, Iran.
J Food Biochem. 2021 Apr;45(4):e13633. doi: 10.1111/jfbc.13633. Epub 2021 Feb 2.
The impact of chitosan (CH) and potassium sorbate (PS) on quality attributes of pomegranate fruits (cv. Malas e Saveh) was evaluated during 90 days of storage at 4°C and 85%-90% relative humidity. The CH as well as the combined treatments (CH + PS) were effective in decreasing the chilling injury (CI) symptoms, electrolyte leakage, and malondialdehyde contents of fruit peel. Furthermore, CH, PS, and CH + PS treatments enhanced the activity of DPPH radical scavenging, and antioxidant enzymes of arils, and preserved the ascorbic acid content at high levels during the storage period. Fruits treated with CH1% + PS10% and CH2% + PS10% exhibited the lowest decay incidence and weight loss. Higher content of arils' phenols, flavonoids, and anthocyanin was observed in treated-fruits as a result of more activity of phenylalanine ammonia-lyase (PAL) and low activity of polyphenol oxidase (PPO). Consequently, CH + PS showed positive effects on the storage life of pomegranate fruits in terms of CI, decay incidence, and also nutritional values. PRACTICAL APPLICATIONS: Enhancement of chilling tolerance of pomegranate fruits during cold storage condition is a crucial issue. Application of CH coating alone or in combination with potassium sorbate could decrease the CI symptoms and preserved peel cell membrane integrity by maintaining electrolyte leakage (EL) and malondialdehyde in lower levels. Also, these treatments prevent weight loss and decay incidence in peel, and increase the activity of phenylpropanoid pathway and antioxidant systems in arils. All in all, usage of CH edible coating (2%) plus PS (10%) illustrated high efficiency in alleviating CI, decay incidence, and preserving nutritional quality of pomegranate fruits.
在 4°C 和 85%-90%相对湿度下贮藏 90 天期间，评估了壳聚糖（CH）和山梨酸钾（PS）对石榴果实（Malas e Saveh 品种）品质特性的影响。CH 以及组合处理（CH+PS）可有效降低果实果皮冷害（CI）症状、电解质渗漏和丙二醛含量。此外，CH、PS 和 CH+PS 处理增强了 DPPH 自由基清除和种仁抗氧化酶的活性，并在贮藏期间保持了较高水平的抗坏血酸含量。用 1%CH+10%PS 和 2%CH+10%PS 处理的果实表现出最低的腐烂发生率和失重率。处理过的果实种仁中酚类、类黄酮和花青素的含量较高，这是由于苯丙氨酸解氨酶（PAL）活性较高和多酚氧化酶（PPO）活性较低所致。因此，CH+PS 对石榴果实的贮藏寿命具有积极影响，可降低 CI 发生率、腐烂发生率，并提高营养价值。 实际应用：增强石榴果实在冷藏条件下的抗冷性是一个关键问题。单独使用 CH 涂层或与山梨酸钾联合使用，可以通过保持较低的电解质渗漏（EL）和丙二醛水平来降低 CI 症状并保持果皮细胞膜的完整性。此外，这些处理还可以防止果皮失重和腐烂，增加种仁苯丙烷途径和抗氧化系统的活性。总之，使用 2%CH 可食用涂层加 10%PS 对缓解 CI、降低腐烂发生率和保持石榴果实的营养品质具有很高的效率。
