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Postharvest physiological responses of pomegranate fruit (cv. Wonderful) to exogenous putrescine treatment and effects on physico-chemical and phytochemical properties

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Food Science and Human Wellness 2020年第2期9卷 146-161页

作者： Olaniyi Amos Fawole Julian Atukuri ebrahiema arendse Umezuruike Obia Opara Postharvest Technology Research Laboratory South African Research Chair in Postharvest TechnologyDepartment of Horticultural ScienceFaculty of AgriSciencesStellenbosch UniversityPrivate Bag X1Stellenbosch7602South Africa Postharvest Technology Research Laboratory South African Research Chair in Postharvest TechnologyDepartment of Food ScienceFaculty of AgriSciencesStellenbosch UniversityPrivate Bag X1Stellenbosch7602South Africa Department of Botany and Plant Biotechnology University of JohannesburgP.O.Box 524Auckland Park 2006JohannesburgSouth Africa

Pomegranate fruit(***)were treated with putrescine(1,2 and 3 mmol/L)before storage for 4 months at 5℃ and 95%RH and the effects on postharvest life and quality attributes were *** showed that incidence of physiological disorders such as external decay,husk scald,chilling injury and aril browning increased with progressive storage but treating pomegranate fruit with putrescine reduced incidence of most *** fruit had higher levels of external decay(1.72%–33.26%),chilling injury(10.53%–38.77%)and scalding(15.04%–100%)with less attractive color during 4 month *** were observed on other fruit quality parameters although treatment with putrescine at 2 and 3 mmol/L concentration reduced changes in color,total soluble solid,Titratable acidity and ascorbic *** parameters were best preserved in fruit treated with 2 mmol/L concentration of putrescine with respect to juiciness and *** of pomegranate fruit with putrescine resulted in improved storability and fruit quality during ***,for short term storage,2 mmol/L concentration of putrescine could be recommended for maintaining fruit quality especially in the first two months of ***,for longer storage period,a higher concentration is recommended,as 3 mmol/L concentration was the most effective in alleviating disorders and maintaining physico-chemical parameters and sensory attributes during storage in this study.

关键词： Decay Chilling injury Phytochemical Sensory properties Principal component analysis

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GROWTH OF THE SOUTH AFRICAN SCALLOP PECTEN SULCICOSTATUS IN SUSPENDED CULTURE

GROWTH OF THE SOUTH AFRICAN SCALLOP PECTEN SULCICOSTATUS IN ...

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第十八次国际扇贝大会

作者： Dale Cheryle arendse GC Pitcher Department of Agriculture Forestry and Fisheries P.O.Box X2 Rogge BayCape Town8012South Africa

Grow-out studies of the scallop Pecten sulcicostatus,endemic to the South African coast, contribute to an investigation of the suitability of this species for commercial *** hundred laboratory-reared juveniles were placed in a suspended culture system at 5 m depth in Saldanha Bay on the west coast of South *** 78-day-old scallops which ranged in size from 4.5 - 11.0 mm shell height(mean of 6.9 mm),as measured on 2 February 2010, were deployed in Saldanha Bay on 9 February *** growth was assessed monthly and is presented through changes in shell *** growth data are examined in relation to changing environmental conditions as determined through continuous measures of temperature and *** 16 November 2010 animals ranged in size from 30.6 - 58.3 mm(mean of 48.2 mm),representing an increment in shell height of 41.3 mm over a period of 287 *** mean growth rate of 0.14 mm day compares favourably with other commercially cultured species and exceeds previous estimates of growth of naturally occurring populations of *** estimates of growth varied between 0.06 and 0.21 mm day"1 and are assessed in relation to seasonal changes in the physical environment and to changes in food *** based on these data indicate that *** will reach market size(70 - 90 mm) within 16-20 months.

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