Influence of film wrapping and fludioxonil application on quality of pomegranate fruit |
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| Authors: | Salvatore D’Aquino Amedeo Palma Mario Schirra Alberto Continella Eugenio Tribulato Stefano La Malfa |
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| Affiliation: | 1. Institute of Sciences of Food Production, National Research Council, Traversa La Crucca 3, Regione Baldinca, 07040, Li Punti, Sassari, Italy;2. Dipartimento di Ortofloroarboricoltura e Tecnologie Agroalimentari, Università degli studi di Catania, Via Valdisavoia 5, 95123, Catania, Italy;1. Dipartimento di Scienze delle Produzioni Agrarie e Alimentari, University of Catania, Catania 95123, Italy;2. Dipartimento di Scienze e tecnologie per l’Agricoltura, le Foreste, la Natura e l’Energia, University of Tuscia, Viterbo 01100, Italy;3. School of Life Sciences, University of Warwick, Wellesbourne, Warwick CV35 9EF, United Kingdom;4. Horticulture and Landscape College, Hunan Agricultural University, Changsha Hunan Province, PR China;1. Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;2. Department of Horticultural Engineering, Leibniz-Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam-Bornim, D-14469 Potsdam, Germany;3. Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;1. Institute of Sciences of Food Production, National Research Council, Traversa La Crucca 3, Regione Baldinca, Li Punti, 07040 Sassari, Italy;2. Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Via Valdisavoia 5, 95123 Catania, Italy;1. Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Faculty of AgricSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;2. Department of Food Science, Faculty of AgricSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;3. INRA Research, Montpellier, France;4. Central Analytical Facilities, Mass Spectrometry Unit, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;5. Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgricSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;1. Institute of Sciences of Food Production, National Research Council, Traversa La Crucca 3, Reg. Baldinca, Li Punti, 07100 Sassari, Italy;2. National Center for Citrus Improvement Changsha, Horticulture and Landscape College, Hunan Agricultural University, 410128 Changsha, China;3. Department of Agriculture, Food and Environment, University of Catania, 95123 Catania, Italy;4. Department of Life Science and Environment, University of Cagliari, Cagliari, Italy;5. Agris Sardegna, Agricultural Research Agency of Sardinia, Department of Wood and Fruit Tree, Via Mameli 126/D, 09123 Cagliari, Italy;1. Dept. of Postharvest Science of Fresh Produce, ARO, the Volcani Center, P.O. Box 6, Bet Dagan 50250, Israel;2. Postharvest Research Team, National Institute of Horticultural and Herbal Science, Wanju-gun, Jeollabuk-do, South Korea;3. The Robert H. Smith Faculty of Agricultural, Food and Environment Sciences, the Hebrew University of Jerusalem, Rehovot 76100, Israel |
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| Abstract: | Pomegranates are sensitive to low temperatures. When fruit are exposed to temperatures below 5–6 °C chilling injury appears as pitting of the skin, browning of the white segments separating the arils and discoloration of the arils, and husk scald, which generally is more severe at temperatures of 6–10 °C. The main objective of this work was to assess the effectiveness of individual film packaging, applied as a stand alone treatment or in combination with fludioxonil, on reducing the occurrence of husk scald, weight loss and decay. Fruit were dipped in an aqueous mixture containing 600 mg L?1 fludioxonil, wrapped or not wrapped with a polyolephinic heat-shrinkable film and stored at 8 °C and 90% RH for 6 or 12 weeks plus one additional week of simulated shelf-life at 20 °C and 65–70% RH. Respiration rate decreased both in cold storage and at 20 °C. Ethylene production was not detected during cold storage; its rate increased upon transfer to 20 °C, but results were inconsistent. Control fruit deteriorated at a very high rate, due to excessive weight loss, skin browning and decay. Film wrapping almost completely inhibited weight loss and husk scald and preserved fruit freshness for the whole storage time. There was no statistical difference in decay incidence between wrapped and control fruit after 6 or 12 weeks of storage and after the first shelf-life, while after the second shelf-life, wrapped fruit had significantly higher decay levels. By contrast, fludioxonil, both alone and in combination with wrapping, effectively controlled mold development, resulting in 50–67% less decay than control fruit after 12 weeks at 8 °C plus one week shelf-life. Control fruit showed minor changes in nutritional compounds as well as in total polyphenols, anthocyanins and antioxidant activity, while higher losses were detected in film-wrapped fruit during storage at 20 °C. |
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