Effect of Salicylic Acid, Calcium Chloride and Calcium Lactate Applications on Quality Attributes of Minimally-Processed 'Wonderful' Pomegranate Arils

Authors

  • Samar A.M.A. SHAARAWI Horticulture Research Institute, Agricultural Research Center, Fruit Handling Research Department, Giza (EG)
  • Assem S.E. SALEM Agricultural Research Center, Central Laboratory of Organic Agriculture, Giza (EG)
  • Ibrahim M.K. ELMAGHRABY Agricultural Research Center, Central Laboratory of Organic Agriculture, Giza (EG)
  • Eman A.A. ABD EL-MONIEM National Research Centre, Horticulture Technology Department (EG)

DOI:

https://doi.org/10.15835/nbha44210534

Keywords:

calcium chloride, calcium lactate, fresh-cut, pomegranate, Punica granatum L., quality attributes

Abstract

'Wonderful' pomegranate arils were treated with 0.5% and 1% of calcium chloride, 0.5% and 1% of calcium lactate, and salicylic acid (1 and 2 mM), then treated and untreated (control) arils packaged in clean (sterilized) plastic containers. Fresh produce was then stored at stored at 5±1°C. Assessment of arils quality was carried out at 3-day intervals by evaluating the following quality parameters: appearance, decay, off odor, flavor, total soluble solids, acidity, anthocyanin and vitamin C content, firmness, colour development (L* value and hue angle), and microbial load. Pomegranate arils treated with salicylic acid, calcium chloride, and calcium lactate maintained a general good quality and appearance up to 12 days of storage at at 5±1°C, with no visible decay and off odor development. The total microbial population was lower in arils treated with salicylic acid, in comparison to treatments with calcium chloride, calcium lactate and control arils. All treatments scored above the limit of marketability, maintaining good quality of fresh-cut produce during storage. However, the use of salicylic acid and calcium chloride helped to keep a better overall quality of arils at the end of the 12-day storage at at 5±1°C.

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Published

2016-12-14

How to Cite

SHAARAWI, S. A., SALEM, A. S., ELMAGHRABY, I. M., & ABD EL-MONIEM, E. A. (2016). Effect of Salicylic Acid, Calcium Chloride and Calcium Lactate Applications on Quality Attributes of Minimally-Processed ’Wonderful’ Pomegranate Arils. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 44(2), 508–517. https://doi.org/10.15835/nbha44210534

Issue

Vol. 44 No. 2 (2016)

Section

Research Articles
CITATION
DOI: 10.15835/nbha44210534

License

Copyright (c) 2016 Samar A.M.A. SHAARAWI, Assem S.E. SALEM, Ibrahim M.K. ELMAGHRABY, Eman A.A. ABD EL-MONIEM

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This work is licensed under a Creative Commons Attribution 4.0 International License.

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© Articles by the authors; licensee UASVM and SHST, Cluj-Napoca, Romania. Papers published in the journal Notulae Botanicae Horti Agrobotanici Cluj-Napoca are open access distributed under the terms and conditions of the Creative Commons Attribution License (http://creativecommons.org/licenses).

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