Maintenance of quality and bioactive compounds of cold stored pomegranate (Punica granatumL.) fruit by organic acids treatment

Pomegranate is a subtropical and chilling sensitive fruit. In this study, the effects of malic acid (50 and 100 mM) and oxalic acid (5 and 10 mM) on quality properties of pomegranate during cold storage (2 celcius) were investigated. The lowest weight loss was observed in fruit treated with 50 mM malic acid. Malic acid had positive effects on color parameters (L*,a*, andb*) of pomegranate at low temperature. Organic acid treatments reduced chilling injury, malondialdehyde, and hydrogen peroxide and increased catalase activity. The lowest activity of polyphenol oxidase and peroxidase was observed in 5 mM oxalic acid-treated fruit. On the other hand, fruit treated with 50 mM malic acid showed the maximum ascorbic acid and citric acid content. The most antioxidant activity was found in fruit treated with 5 mM oxalic acid and 50 mM malic acid. Also, all treatments except 10 mM oxalic acid and 100 mM malic acid resulted in higher titratable acidity than control fruit. Overall, 50 mM malic acid and 5 mM oxalic acid were the most effective for preserving the quality of pomegranate fruit at low temperature.

Automated summary

Pomegranate has high preservation rate at low temperature, malic acid and oxalic acid have positive effects on color and antioxidant properties of pomegranate during cold storage, reducing chilling injury and increasing antioxidant activity.