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Palumbo M, Carbone V, Ricci I, Pace B, Cefola M, Minasi P, Garofalo SP, Camposeo S, Tallou A, Vivaldi GA. Qualitative and biochemical characteristics of pomegranate fruit grown using reclaimed water and low input fertigation treatments at harvest and during storage. Heliyon 2024; 10:e34430. [PMID: 39130400 PMCID: PMC11315205 DOI: 10.1016/j.heliyon.2024.e34430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2024] [Revised: 06/26/2024] [Accepted: 07/09/2024] [Indexed: 08/13/2024] Open
Abstract
In recent years, severe climate change leading to by water scarcity reduced water quality has increased the need for effective irrigation strategies for agricultural production. Among these, the reuse of reclaimed water represents a non-expensive and reliable solution. The effect of conventional or reclaimed water, applying convention or smart fertigation system, were investigated during two irrigation seasons on yield, qualitative and biochemical traits of pomegranates fruit (cv Wonderful One) at harvest, and after storage at 7 °C. The results of this study showed that using reclaimed waters with different fertigation systems did not affect the pH values, total soluble solids, and titratable acidity on pomegranates fruit showing slight decrease changes only during postharvest storage. On the other hand, the respiration rate was not affected by water quality. Furthermore, the antioxidant activity was also preserved during storage in pomegranates fruit from plants irrigated with reclaimed water by applying conventional or smart fertigation. The analysis also identified 52 compounds by UHPLC-MSn and HPLC-UV-Vis analyses. A slight decrease (about 17 %) at harvest and during storage in polyphenols content was shown in fruit grown using reclaimed water. The study demonstrates that using reclaimed water is a sustainable and effective way to limit the use of conventional water for irrigating pomegranate crops without significant reduction in yield, or in qualitative and nutritional values of the fruit at harvest and during storage.
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Affiliation(s)
- Michela Palumbo
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
| | - Virginia Carbone
- Institute of Food Sciences, National Research Council of Italy (CNR), Via Roma, 64 83100 Avellino, Italy
| | - Ilde Ricci
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
| | - Bernardo Pace
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
| | - Maria Cefola
- Institute of Sciences of Food Production, National Research Council of Italy (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy
| | - Paola Minasi
- Institute of Food Sciences, National Research Council of Italy (CNR), Via Roma, 64 83100 Avellino, Italy
| | - Simone Pietro Garofalo
- Department of Agricultural and Environmental Sciences, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy
| | - Salvatore Camposeo
- Department of Agricultural and Environmental Sciences, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy
| | - Anas Tallou
- Department of Agricultural and Environmental Sciences, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy
| | - Gaetano Alessandro Vivaldi
- Department of Agricultural and Environmental Sciences, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy
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Maghoumi M, Amodio ML, Cisneros-Zevallos L, Colelli G. Prevention of Chilling Injury in Pomegranates Revisited: Pre- and Post-Harvest Factors, Mode of Actions, and Technologies Involved. Foods 2023; 12:foods12071462. [PMID: 37048282 PMCID: PMC10093716 DOI: 10.3390/foods12071462] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/11/2023] [Accepted: 03/23/2023] [Indexed: 04/14/2023] Open
Abstract
The storage life of pomegranate fruit (Punica granatum L.) is limited by decay, chilling injury, weight loss, and husk scald. In particular, chilling injury (CI) limits pomegranate long-term storage at chilling temperatures. CI manifests as skin browning that expands randomly with surface spots, albedo brown discoloration, and changes in aril colors from red to brown discoloration during handling or storage (6-8 weeks) at <5-7 °C. Since CI symptoms affect external and internal appearance, it significantly reduces pomegranate fruit marketability. Several postharvest treatments have been proposed to prevent CI, including atmospheric modifications (MA), heat treatments (HT), coatings, use of polyamines (PAs), salicylic acid (SA), jasmonates (JA), melatonin and glycine betaine (GB), among others. There is no complete understanding of the etiology and biochemistry of CI, however, a hypothetical model proposed herein indicates that oxidative stress plays a key role, which alters cell membrane functionality and integrity and alters protein/enzyme biosynthesis associated with chilling injury symptoms. This review discusses the hypothesized mechanism of CI based on recent research, its association to postharvest treatments, and their possible targets. It also indicates that the proposed mode of action model can be used to combine treatments in a hurdle synergistic or additive approach or as the basis for novel technological developments.
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Affiliation(s)
- Mahshad Maghoumi
- Dipartimento di Scienze Agrarie, Degli Alimenti e dell'Ambiente, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Maria Luisa Amodio
- Dipartimento di Scienze Agrarie, Degli Alimenti e dell'Ambiente, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Luis Cisneros-Zevallos
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843, USA
| | - Giancarlo Colelli
- Dipartimento di Scienze Agrarie, Degli Alimenti e dell'Ambiente, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy
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3
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Lorente-Mento JM, Carrión-Antolí A, Guillén F, Serrano M, Valero D, Martínez-Romero D. Relationship among Sugars, Organic Acids, Mineral Composition, and Chilling Injury Sensitivity on Six Pomegranate Cultivars Stored at 2 °C. Foods 2023; 12:foods12071364. [PMID: 37048185 PMCID: PMC10093234 DOI: 10.3390/foods12071364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/17/2023] [Accepted: 03/20/2023] [Indexed: 04/14/2023] Open
Abstract
Pomegranate is a sensitive fruit to chilling injury (CI) during storage at temperatures below 7 °C. However, sensitivity of pomegranate to CI is dependent on cultivar and exposure times to low temperatures. In this work, the sensitivity to CI of six pomegranate cultivars (Punica granatum L.) 'Wonderful', 'Kingdom', 'Bigful', 'Acco', 'Purple Queen', and 'Mollar de Elche', was evaluated after 30 d at 2 °C plus 2 d at 20 °C. Among cultivars, there was a great variability in the sensitivity to the appearance of CI symptoms. 'Kingdom' cultivar was the most CI sensitive and 'Mollar de Elche' cultivar was the least sensitive cultivar. CI symptoms were greater in the internal part of the skin than in the external part, although no correlation was found between ion leakage (IL) and CI severity after cold storage. However, both, external and internal CI index were correlated with the IL at harvest, with Pearson correlation of 0.63 and 0.80, respectively. In addition, this variability to CI among cultivars could also be due to composition and tissue structures in arils and peel. The solute content of the arils (anthocyanins, sugars, and organic acids, in particular citric acid), showed high correlations with CI sensitivity, with Pearson correlations (r) of 0.56 for total soluble solids, 0.87 for total acidity, 0.94 for anthocyanins, -0.94 for oxalic acid, 0.87 for citric acid, 0.62 for tartaric acid, -0.91 for malic acid, 0.8 for sucrose, and 0.71 for glucose, which can leak to the inner surface of the peel causing browning reactions. In addition, the high peel Ca/K ratio could play an important role on increasing fruit tolerance to CI, since it was negatively correlated with the internal and external CI indexes.
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Affiliation(s)
- José Manuel Lorente-Mento
- Department of Applied Biology, EPSO, CIAGRO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain
| | - Alberto Carrión-Antolí
- Department of Food Technology, EPSO, CIAGRO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain
| | - Fabián Guillén
- Department of Food Technology, EPSO, CIAGRO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain
| | - María Serrano
- Department of Applied Biology, EPSO, CIAGRO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain
| | - Daniel Valero
- Department of Food Technology, EPSO, CIAGRO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain
| | - Domingo Martínez-Romero
- Department of Food Technology, EPSO, CIAGRO, University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Alicante, Spain
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4
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Kucuker E, Aglar E, Sakaldaş M, Şen F, Gundogdu M. Impact of Postharvest Putrescine Treatments on Phenolic Compounds, Antioxidant Capacity, Organic Acid Contents and Some Quality Characteristics of Fresh Fig Fruits during Cold Storage. PLANTS (BASEL, SWITZERLAND) 2023; 12:1291. [PMID: 36986981 PMCID: PMC10051898 DOI: 10.3390/plants12061291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 02/21/2023] [Accepted: 03/10/2023] [Indexed: 06/19/2023]
Abstract
The storage and shelf life of the fig, which has a sensitive fruit structure, is short, and this results in excessive economic losses. In a study carried out to contribute to the solution of this problem, the effect of postharvest putrescine application at different doses (0, 0.5, 1.0, 2.0, and 4.0 mM) on fruit quality characteristics and biochemical content during cold storage in figs was determined. At the end of the cold storage, the decay rate and weight loss in the fruit were in the ranges of 1.0-1.6% and 1.0-5.0 %, respectively. The decay rate and weight loss were lower in putrescine-applied fruit during cold storage. Putrescine application had a positive effect on the changes in fruit flesh firmness values. The SSC rate of fruit varied between 14 and 20%, while significant differences in the SSC rate occurred depending on storage time and putrescine application dose. With putrescine application, the decrease in the acidity rate of the fig fruit during cold storage was smaller. At the end of the cold storage, the acidity rate was between 1.5-2.5% and 1.0-5.0. Putrescine treatments affected total antioxidant activity values and changes occurred in total antioxidant activity depending on the application dose. In the study, it was observed that the amount of phenolic acid in fig fruit decreased during storage and putrescine doses prevented this decrease. Putrescine treatment affected the changes in the quantity of organic acids during cold storage, and this effect varied depending on the type of organic acid and the length of the cold storage period. As a result, it was revealed that putrescine treatments can be used as an effective method to maintain postharvest fruit quality in figs.
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Affiliation(s)
- Emine Kucuker
- Agriculture Faculty Department of Horticulture, Siirt University, Siirt 56100, Turkey
| | - Erdal Aglar
- Agriculture Faculty Department of Horticulture, Van Yüzüncü Yıl University, Van 65000, Turkey
| | - Mustafa Sakaldaş
- Lapseki Vocational School Department of Food Processing, Çanakkale Onsekiz Mart University, Çanakkale 17000, Turkey
| | - Fatih Şen
- Agricultural Faculty Department of Horticulture, Ege University, İzmir 35000, Turkey
| | - Muttalip Gundogdu
- Agricultural Faculty Department of Horticulture, Bolu Abant Izzet Baysal University, Bolu 14000, Turkey
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5
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Xia R, Zhao X, Xin G, Sun L, Xu H, Hou Z, Li Y, Wang Y. Energy status regulated umami compound metabolism in harvested shiitake mushrooms (Lentinus edodes) with spores triggered to release. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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6
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Maghoumi M, Amodio ML, Fatchurrahman D, Cisneros-Zevallos L, Colelli G. Pomegranate Husk Scald Browning during Storage: A Review on Factors Involved, Their Modes of Action, and Its Association to Postharvest Treatments. Foods 2022; 11:3365. [PMID: 36359978 PMCID: PMC9657661 DOI: 10.3390/foods11213365] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/16/2022] [Accepted: 10/19/2022] [Indexed: 08/05/2023] Open
Abstract
The pomegranate (Punica granatum L.), which contains high levels of health-promoting compounds, has received much attention in recent decades. Fruit storage potential ranges from 3 to 4 months in air and from 4 to 6 months in Controlled Atmospheres (CA) with 3-5% oxygen and 10-15% carbon dioxide. Storage life is limited by decay, chilling injury, weight loss (WL), and husk scald. In particular, husk scald (HS) limits pomegranate long-term storage at favorable temperatures. HS appears as skin browning which expands from stem end towards the blossom end during handling or long-term storage (10-12 weeks) at 6-10 °C. Even though HS symptoms are limited to external appearance, it may still significantly reduce pomegranate fruit marketability. A number of postharvest treatments have been proposed to prevent husk scald, including atmospheric modifications, intermittent warming, coatings, and exposure to 1-MCP. Long-term storage may induce phenolic compounds accumulation, affect organelles membranes, and activate browning enzymes such as polyphenol oxidases (PPO) and peroxidases (POD). Due to oxidation of tannins and phenolics, scalding becomes visible. There is no complete understanding of the etiology and biochemistry of HS. This review discusses the hypothesized mechanism of HS based on recent research, its association to postharvest treatments, and their possible targets.
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Affiliation(s)
- Mahshad Maghoumi
- Dipartimento di Scienze Agrarie, Degli Alimenti e Dell’ambiente, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Maria Luisa Amodio
- Dipartimento di Scienze Agrarie, Degli Alimenti e Dell’ambiente, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Danial Fatchurrahman
- Dipartimento di Scienze Agrarie, Degli Alimenti e Dell’ambiente, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy
| | - Luis Cisneros-Zevallos
- Department of Horticultural Sciences, Texas A&M University, College Station, TX 77843, USA
| | - Giancarlo Colelli
- Dipartimento di Scienze Agrarie, Degli Alimenti e Dell’ambiente, Università di Foggia, Via Napoli 25, 71122 Foggia, Italy
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7
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Ehtesham Nia A, Taghipour S, Siahmansour S. Putrescine with Aloe vera gel coating improves bioactive compounds and quality of table grape under cold storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4085-4096. [PMID: 36193363 PMCID: PMC9525516 DOI: 10.1007/s13197-022-05461-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/17/2022] [Accepted: 04/03/2022] [Indexed: 06/16/2023]
Abstract
Abstract Bioactive compounds and quality were determined in table grape (Vitis vinifera cv. 'Yaghouti') at storage period after treatment with 2.0 and 3.0 mM putrescine (PUT) and 1:25 and 1:33 Aloe vera gel (AVG). The PUT treatments were given by foliar application on the tree and followed by AVG immersion then storage up to 36 days at 4 ± 0.5 °C. Both treatments retained significantly higher firmness, ascorbic acid, anthocyanin, antioxidant, phenolic content, and sensory attributes as compared with control berries under the storage conditions. Combined application of PUT + AVG showed a better response in retaining vitamin C, total antioxidants, phenolic contents, organoleptic evaluation, enzymes, and fruit firmness than only treated berries with PUT or AVG or untreated berries. The impacts of PUT2.0 mM + AVG 25% treatments were found more pronounced after 36 days of storage in bioactive compounds and sensory attributes. Graphical abstract
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Affiliation(s)
- Abdollah Ehtesham Nia
- Department of Horticultural Sciences, Faculty of Agriculture, Lorestan University, Khorramabad, Iran
| | - Shirin Taghipour
- Department of Horticultural Sciences, Faculty of Agriculture, Lorestan University, Khorramabad, Iran
| | - Sara Siahmansour
- Department of Horticultural Sciences, Faculty of Agriculture, Lorestan University, Khorramabad, Iran
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8
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Mwelase S, Opara UL, Fawole OA. Effect of
Chitosan‐Based
Melatonin Composite Coating on the Quality of Minimally Processed Pomegranate
Aril‐Sacs
During Cold Storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sbulelo Mwelase
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology University of Johannesburg Johannesburg South Africa
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences Stellenbosch University Stellenbosch South Africa
- UNESCO International Centre for Biotechnology Nsukka Enugu State Nigeria
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology University of Johannesburg Johannesburg South Africa
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Taş A, Berk SK, Kibar H, Gündoğdu M. An in-depth study on post-harvest storage conditions depending on putrescine treatments of kiwifruit. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Nxumalo KA, Fawole OA. Effects of chitosan coatings fused with medicinal plant extracts on postharvest quality and storage stability of purple passion fruit ( Passiflora edulis var. Ester). FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Chitosan edible coating (Ch; 2% w/v) enriched with 2% of 0.1 mg/L Bidens pilosa (Ch+B), Lippia javanica (Ch+L), Syzygium cordatum (Ch+S), or Ximenia caffra (Ch+X) was applied as a composite edible coating in alleviating shrivel and maintaining the quality of purple passion fruit (Passiflora edulis var. Ester). Treated fruit were dipped for 3 min in the coating solution, and control fruit were dipped in distilled water. The fruit were stored at 8±2 °C and 90±5% relative humidity (RH) for 32 d. Sampling was done every 8 d plus 3 d (20±2 °C and 50±5% RH) to simulate retail conditions. Efficacy of medicinal plant extracts in the chitosan matrix varied; lower ethylene production (82.42 µL C2H4/kg h) was seen in fruit coated with Ch+S, and the lowest respiration rate (75 mL CO2/kg h) was observed in fruit coated with Ch+B. The control fruit showed the highest ethylene production (84.90 µL C2H4/kg h) and respiration rate (117.98 mL CO2/kg h). Fruit coated with Ch+B had the lowest weight loss (41.67%), higher juice content (60.13%) and BrimA (3.31), while the control fruit had the highest weight loss (88.03%), lowest juice content (21.90%), and BrimA (2.49). Shrivel incidence was lowest (23.70%) on fruit coated with Ch+L and highest (83.30%) on the control fruit. Fruit coated with Ch+X had the lowest electrolyte leakage (71.40%), while the control fruit had the highest (91.97%). Fruit coated with chitosan alone performed better than the control fruit but did not exceed the quality of composite chitosan coated fruit. Based on the principal component analysis, it can be concluded that passion fruit coated with Ch+B was more effective in alleviating shrivel incidence, better maintained the quality of passion fruit during storage, and shows potential for commercial applications.
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Affiliation(s)
- Kwanele A Nxumalo
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa
| | - Olaniyi A Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa
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Effect of Chitosan-24-Epibrassinolide Composite Coating on the Quality Attributes of Late-Harvested Pomegranate Fruit under Simulated Commercial Storage Conditions. PLANTS 2022; 11:plants11030351. [PMID: 35161332 PMCID: PMC8838161 DOI: 10.3390/plants11030351] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/26/2021] [Revised: 01/20/2022] [Accepted: 01/25/2022] [Indexed: 11/17/2022]
Abstract
This study evaluated the efficacy of chitosan (CH) functionalized with 24-epibrassinolide (EBR) coating in terms of preserving the postharvest quality of late-harvested pomegranate (cv. Wonderful) fruit. Late-harvested pomegranate fruit were immersed for 3 min in different surface treatment solutions—CH 1.5% (w/v), CH + 2 µM EBR, CH + 5 µM EBR, CH + 10 µM EBR and CH + 15 µM EBR—and distilled water was used as a control treatment. The fruit were air-dried and subjected to long storage duration at 5 °C with 85 ± 5 RH for 12 weeks. At 4-week sampling intervals, a batch of fruits was placed at 21 ± 2 °C and 65–70% RH for a further 3 d period to simulate retail conditions before measurements were taken. Fruit physiological responses, physico-chemical properties, phytochemical contents, antioxidant capacity and physiological disorders were monitored during storage. The results showed that the CH-EBR composite edible coatings significantly (p < 0.05) delayed degradative processes due to senescence. The CH-EBR treatments delayed colour, texture and total soluble solids (TSS) degradation and reduced weight loss, respiration, electrolyte leakage and spoilage compared to the control and CH treatment. The treatment effect was more noticeable on fruit treated with CH + 10 µM EBR, which exhibited lower weight loss (18.19%), respiration rate (7.72 mL CO2 kg−1 h−1), electrolyte leakage (27.54%) and decay (12.5%), and maintained higher texture (10.8 N) and TSS (17.67 °Brix) compared to the untreated fruit with respective values of 24.32%, 18.06 mL CO2 kg−1 h−1, 43.15%, 37.5%, 8.32 N and 17.03 °Brix. This was largely attributed to the significantly higher antioxidant content, including the ascorbic acid content, total phenol content, total anthocyanin content and DPPH (radical scavenging activity), of the coated fruit compared to the control fruit. Therefore, CH + 10 µM EBR treatment is recommended as a postharvest management strategy to improve the quality preservation of late-harvested pomegranate fruit during storage.
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12
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Kibar H, Taş A, Gündoğdu M. Evaluation of biochemical changes and quality in peach fruit: Effect of putrescine treatments and storage. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104048] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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