مشخصات پژوهش

عنوان	Pre-storage salicylic acid treatment affects functional properties, unsaturated/saturated fatty acids ratio and chilling resistance of pomegranate during cold storage
نوع پژوهش	مقاله چاپ‌شده در مجلات علمی
کلیدواژه‌ها	Anthocyanins Antioxidant activity Fatty acids Phenolics
چکیده	This research was conducted for assessment of salicylic acid (SA) effects on functional properties of pomegranate during cold storage. Pomegranate fruits were dipped in 2 mM solution of SA and stored at 2°C for 90 days. Every month, samples were taken and further stored 3 days at 20°C for shelf life study. SA-treated fruits were compared with chilled and non-chilled fruits (stored at 2 and 10°C, respectively). Arils of treated fruits exhibited higher antioxidant activity (both in hydrophilic and lipophilic fractions) than chilled and non-chilled fruits. The chilling index, ion leakage and respiration rate of treated fruits were lower than chilled fruits but higher than non-chilled fruits. Severity of damage in control fruit was related to softening and loss of fatty acids with a concomitant reduction in the ratio of unsaturated/saturated fatty acids during storage. These chilling injury symptoms reduced in SA-treated pomegranates.
پژوهشگران	محمد سیاری (نفر اول)، دنیل والرو (نفر دوم)، ماریا سرانو (نفر سوم)