Impact of postharvest hot salicylic acid treatment on aril browning and nutritional quality in fresh-cut pomegranate

@article{Dokhanieh2016ImpactOP,
  title={Impact of postharvest hot salicylic acid treatment on aril browning and nutritional quality in fresh-cut pomegranate},
  author={Afsaneh Yousefpour Dokhanieh and Morteza Soleimani Aghdam and Mohammad Ali Askari Sarcheshmeh},
  journal={Horticulture, Environment, and Biotechnology},
  year={2016},
  volume={57},
  pages={378-384}
}
In this study, we investigated the impact of hot salicylic acid treatment on the browning and nutritional quality of fresh-cut pomegranate arils during 12 days of storage at 4°C. Aril browning was concurrent with malondialdehyde (MDA) and H2O2 accumulation. Due to reduced polyphenol oxidase (PPO) activity in conjunction with higher phenylalanine ammonia-lyase (PAL) activity, pomegranate arils treated with hot salicylic acid exhibited higher total phenolic and anthocyanin contents during storage… CONTINUE READING

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