[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 17, Issue 2 (Summer 2022) ::
Iranian J Nutr Sci Food Technol 2022, 17(2): 109-118 Back to browse issues page
Effects of High-Voltage Electric Field Use on the Quality of Pomegranate Fruit (Punica granatum L.) During Storage
S Alipour1, N Hamdami * 2, M Dalvi-Isfahan3 , S Fallah-Joshaqani4
1- MSc Student Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
2- Assosiate Professor, Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran , hamdami@cc.iut.ac.ir
3- Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Fars, P.O. Box 74137-66171, Iran.
4- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
Abstract:   (553 Views)
Background and Objectives: Several methods have been used to decrease losses during storage of fruits and vegetables. Of these methods, high-voltage electric field seems promising. The objective of this study was to investigate effects of high-voltage electric field on four major quality attributes of pomegranate fruit (Punica granatum L.) during storage.
 Materials & Methods: Pomegranate fruits were exposed to high-voltage electric fields with strengths of 2 and 4 kV cm-1 at two various modes (use of high-voltage electric field alone at Day 1 of storage or repeat the high-voltage electric field treatment with the regular intervals during storage). Quality characteristics of the fruits such as color, texture, antioxidant content and respiration rate were assessed at 15-d intervals for 60 d.
Results: Results showed that the respiration rate of pomegranate fruits decreased with storage time extension and high-voltage electric field treated pomegranates demonstrated significantly lower respiration rates, compared to the control. The lightness value (L*) of pomegranates treated under electric field was higher than that of the control sample
(p < 0.05) and the force needed to compress the pomegranate seeds treated under the electric field during storage was more than those of the control and samples treated with electric field alone on Day 1 of storage. Results also showed that use of electric field could increase the antioxidant activity of pomegranate fruits during storage.

Conclusion: It can be concluded that exposure to high-voltage electric field could induce or stimulate production of reactive oxygen species inhibitory enzymes in pomegranate defense systems. In addition, this study verified efficacy of high-voltage electric field treatment in postharvest preservation of pomegranate.
Keywords: Pomegranate, Storage, High voltage electric field, Quality attributes
Full-Text [PDF 612 kb]   (98 Downloads)    
Article type: Research | Subject: Food Science
Received: 2021/10/14 | Accepted: 2022/03/12 | Published: 2022/07/5
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA


XML   Persian Abstract   Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Alipour S, Hamdami N, Dalvi-Isfahan M, Fallah-Joshaqani S. Effects of High-Voltage Electric Field Use on the Quality of Pomegranate Fruit (Punica granatum L.) During Storage. Iranian J Nutr Sci Food Technol 2022; 17 (2) :109-118
URL: http://nsft.sbmu.ac.ir/article-1-3395-en.html


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 17, Issue 2 (Summer 2022) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
Persian site map - English site map - Created in 0.04 seconds with 30 queries by YEKTAWEB 4514