Harvest discrimination of pomegranate fruit: Postharvest quality changes and relationships between instrumental and sensory attributes during shelf life

Journal of Food Science

Volumn 78, Issue 8, 2013, Pages

  Fawole, Olaniyi Amos ^a   Opara, Umezuruike Linus ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Discriminant analysis; Harvest index; Pomegranate; Sensory attributes; Storage

Indexed keywords

LYTHRACEAE;

ANTHOCYANIN; ANTIOXIDANT; FLAVONOID;

ARTICLE; CHEMISTRY; COLOR; DISCRIMINANT ANALYSIS; FEMALE; FOOD QUALITY; FOOD STORAGE; FRUIT; HARVEST INDEX; HUMAN; LYTHRACEAE; MALE; METHODOLOGY; PH; POMEGRANATE; SENSORY ATTRIBUTES; STORAGE; TASTE;

DISCRIMINANT ANALYSIS; HARVEST INDEX; POMEGRANATE; SENSORY ATTRIBUTES; STORAGE;

ANTHOCYANINS; ANTIOXIDANTS; COLOR; FEMALE; FLAVONOIDS; FOOD QUALITY; FOOD STORAGE; FRUIT; HUMANS; HYDROGEN-ION CONCENTRATION; MALE; PUNICACEAE; TASTE;

EID: 84882580652     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12176     Document Type: Article

References (40)

1. Al-Said FA, Opara UL, Al-Yahyai RA. 2009. Physico-chemical and textural quality attributes of pomegranate cultivars (Punica granatum L.) grown in the Sultanate of Oman. J Food Eng 90: 129-34.
2. Artes F, Tudela JA, Villaescusa R. 2000. Thermal postharvest treatments for improving pomegranate quality and shelf life. Postharvest Biol Technol 18:245-51.
3. Baltacioǧlu C, Velioǧlu S, Karacabey E. 2011. Changes in total phenolic and flavonoid contents of rowanberry fruit during postharvest storage. J Food Qual 34:278-83.
4. Bchir B, Besbes S, Karoui R, Paquot M, Attia H, Blecker C. 2012. Osmotic dehydration kinetics of pomegranate seeds using time juice as an immersion solution base. Food Bioprocess Technol 5:999-1009.
5. Ben-Arie R, Segal N, Guelfat-Reich S. 1984. The maturation and ripening of the 'Wonderful' pomegranate. J Am Soc Hortic Sci 109:898-902.
6. Borochov-Neori H, Judeinstein S, Harari M, Bar-Ya'akov I, Patil BS, Lurie S, Holland D. 2011. Climate effects on anthocyanin accumulation and composition in the pomegranate (Punica granatum L.) fruit arils. J Agric Food Chem 59:5325-34.
7. Brodie L. 2009. Pomegranate production in South Africa. SA Fruit J 8:30-5.
8. Brown GS, Walker TD. 1990. Indicators of maturity in apricots using biplot multivariate analysis. J Sci Food Agric 53:321-31.
9. Chace EM, Church GG, Poore HH. 1981. The Wonderful variety of pomegranate. USDA Circ. 98:15.
10. Diakou P, Svanella L, Raymond P, Gaudillère J-P, Moing A. 2000. Phosphoenolpyruvate carboxylase during grape berry development: protein level, enzyme activity and regulation. Aust J Plant Physiol 27:221-9.
11. Ding P, Ong PT. 2010. Extending 'Kampuchea' guava shelf-life at 27°C using 1-methylcyclopropene. J Int Food Res 17:63-9.
12. Elyatem SM, Kader AA. 1984. Post-harvest physiology and storage behaviour of pomegranate fruits. Sci Hort 24:287-98.
13. Fawole OA, Opara UL. 2013a. Changes in physical properties, chemical and elemental composition and antioxidant capacity of pomegranate (cv. Ruby) fruit at five maturity stages. Sci Hort 150:37-46.
14. Fawole OA, Opara UL. 2013b. Effects of maturity status on biochemical concentration, polyphenol composition and antioxidant capacity of pomegranate fruit arils (cv. 'Bhagwa'). S Afr J Bot 85:23-31.
15. Fawole OA, Opara UL. 2013c. Effects of storage temperature and duration on physiological responses of pomegranate fruit. Ind Crop Prod 47:300-9.
16. Gadže J, Prlić M, Bulić M, Leko M, Barbarić M, Vego D, Raguž M. 2011. Physical and chemical characteristics and sensory evaluation of pomegranate fruit of (Punica granatum L.) cv. "Glavaš". Pomologia Croatica 17:3-4.
17. Gil MI, Martinez JA, Artes F. 1996. Minimally processed pomegranate seeds. LWT Food Sci Technol 29:708-13.
18. Harker FR, Maindonald J, Murray SH, Gunson FA, Hallett IC, Walker SB. 2002. Sensory interpretation of instrumental measurements 1: texture of apple fruit. Postharv Biol Technol 24:225-39.
19. Holland D, Hatib K, Bar-Ya'akov I. 2009. Pomegranate: botany, horticulture, breeding. Hort Rev 35:127-91.
20. Jordan R, Seelye R, McGlone A. 2001. A sensory-based alternative to brix/acid ratio. J Food Technol 55:36-44.
21. Kader AA. 2006. Postharvest biology and technology of pomegranates. Chapter 14. In: Seeram, N.P. et al., editors. Pomegranates: ancient roots to modern medicine. Boca Raton, Fla.: CRC Press.
22. Kader AA. 2006. Postharvest biology and technology of pomegranates. In: Seeram NP, Schulman RN, Heber D. eds. Pomegranates: ancient roots to modern medicine. : Chapter 14. Boca Raton, FL: CRC Press. p 211-20.
23. Kader AA, Chordas A, Elyatem SM. 1984. Responses of pomegranates to ethylene treatment and storage temperature. Calif Agric 38:4-15.
24. Koch IS, Muller M, Joubert E, van der Rijst M, Næs T. 2012. Sensory characterization of rooibos tea and the development of a rooibos sensory wheel and lexicon. Food Res Int 46:217-28.
25. Koppel K, Chambers IV E. 2010. Development and application of a lexicon to describe the flavor of pomegranate juice. J Sens Stud 25:819-37.
26. Kulkarni AP, Aradhya SM. 2005. Chemical changes and antioxidant activity in pomegranate arils during fruit development. Food Chem 93:319-24.
27. Labbé M, Peña A, Sáenz C. 2010. Antioxidant capacity and phenolic composition of juices from pomegranates stored in refrigeration. In: Intl. Conference on Food innovation, October, 25-29.
28. Makkar HPS. 2000. Quantification of tannins in tree foliage: a laboratory manual for the FAO/IAEA coordinated research project on 'Use of nuclear and related techniques to develop simple tannin assay for predicting and improving the safety and efficiency of feeding ruminants on the tanniniferous tree foliage'. Joint FAO/IAEA division of nuclear techniques in food and agric., Vienna, Austria.
29. Martinez JJ, Melgarejo P, Hernandez F, Salazar D, Martinez R. 2006. Seed characterization of five new pomegranate (Punica granatum L.) varieties. Sci Hort 110:241-6.
30. Mirdehghan SH, Rahemi M, Serrano M, Guillén F, Martínez-Romero D, Valero D. 2006. Prestorage heat treatment to maintain nutritive and functional properties during postharvest cold storage of pomegranate. J Agric Food Chem 54:8495-500.
31. Mohsenin NN. 1986. Physical properties of plant and animal materials. New York: Gordon and Breach Science Publishers.
32. Opara LU, Al-Ani MR, Al-Shuaibi YS. 2009. Physico-chemical properties, vitamin C content, and antimicrobial properties of pomegranate fruit (Punica granatum L.). Food Bioprocess Technol 2:315-21.
33. Oren-Shamir M. 2009. Does anthocyanin degradation play a significant role in determining pigment concentration in plants? Plant Sci 177:310-6.
34. Pantastico Er. B., editor. Postharvest, handling and utilization of tropical and subtropical fruits and vegetables. Westport Connecticut: AVI. p 65-6.
35. Shulman Y, Fainberstein L, Lavee S. 1984. Pomegranate fruit development and maturation. J Hortic Sci 59:265-74.
36. Shwartz E, Glazer I, Bar-Ya'akov I, Matityahu I, Bar-Ilan I, Holland D, Amir R. 2009. Changes in chemical constituents during the maturation and ripening of two commercially important pomegranate accessions. Food Chem 115:965-73.
37. Turfan Ö, Türkyi{dotless}lmaz M, Yemiş O, Özkan M. 2011. Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit. Food Chem 129:1644-51.
38. Wetzstein HY, Zhang Z, Ravid N, Wetzstein ME. 2011. Characterization of attributes related to fruit size in pomegranate. HortScience 46:908-12.
39. Wrolstad RE. 1993. Colour and pigment analyses in fruit products: Agricultural Experiment Station. Oregon State University, Corvallis, OR: Station Bulletin 624.
40. Yang J, Martinson TE, Liu RH. 2009. Phytochemical profiles and antioxidant activities of wine grapes. Food Chem 116:332-9.