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Effects of the Alternative Postharvest Treatments on ‘Hicaznar’ Pomegranate Fruit Phytochemicals, Organic Acids and Sugar Content

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  1. 1Department of Food Engineering, Faculty of Engineering, Osmaniye Korkut Ata University, TURKEY.

CORRESPONDENCE

Ayşe Tülin Öz

Department of Food Engineering, Faculty of Engineering, Osmaniye Korkut Ata University, TURKEY.

aysetulinoz@osmaniye.edu.tr

Volume 51, Issue 3s2 (Supplement) · pp. s445-s449 · 2017 · DOI: 10.5530/ijper.51.3s.65

ABSTRACT

Background: There are many alternative techniques have been used for preserving fruits quality and extent shelf life by reducing metabolic activities which promote their quality changes negatively during storage to understand the metabolic process in fresh fruits.Objective: The main objective of this study was to investigate effects of postharvest treatment of gamma-aminobutyric acid (GABA) and oxalic acids (OA) on phytochemicals, organic acid and sugar content of ‘Hicaznar’ pomegranate fruit.Method: The pomegranate arils were immersed external three different concentrations (0, 2.5 and 5 mM) of OA and GABA after minimally process of fruit. Total phenolic, anthocyanin, antioxidant activities, organic acid sugar content of treated and control fruit arils were analysed.Results: The present results were indicated that in general, glucose and sucrose sugar contents of fruit slightly decreased at the end of the storage while fructose and sorbitol content slightly increased.Conclusion: OA treated group showed better antiradical activity than GABA treated arils while TAC was higher in GABA treated arils at the end of storage. Total phenolic contents of pomegranate arils were changed significantly during storage.

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    Öz, A. T., Hiçyilmaz, E., & Yarşi, T. (2017). Effects of the Alternative Postharvest Treatments on ‘Hicaznar’ Pomegranate Fruit Phytochemicals, Organic Acids and Sugar Content. Indian Journal of Pharmaceutical Education and Research, 51(3s2), s445-s449. https://doi.org/10.5530/ijper.51.3s.65

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    © 2017 Author(s)

    This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited. CC BY 4.0