Alleviating Chilling Injury in Stored Pomegranate Using a Single Intermittent Warming Cycle: Fatty Acid and Polyamine Modifications

Table 1

Effects of experimental factors on the malondialdehyde content; total saturated, monounsaturated, polyunsaturated, and unsaturated fatty acids; total fatty acids and the ratio of unsaturated/saturated fatty acids in the peel of cold-stored pomegranate.

	MDA; (μmol g^-1 fresh weight)	Total SFAs; (mg 100 g^-1 fresh weight)	Total MUFAs; (mg 100 g^-1 fresh weight)	Total PUFAs; (mg 100 g^-1 fresh weight)	Total UFAs; (mg 100 g^-1 fresh weight)	Total FAs; (mg 100 g^-1 fresh weight)	UFAs/SFAs
Temporal point of interruption in storage (day)
15	19.70 ± 0.072^d	48.76 ± 0.048^b	28.00 ± 0.028^a	29.15 ± 0.030^a	57.15 ± 0.058^a	105.90 ± 0.019^a	1.21 ± 0.002^a
25	21.80 ± 0.058^c	49.27 ± 0.045^b	27.60 ± 0.028^a	28.70 ± 0.029^a	56.30 ± 0.057^b	105.57 ± 0.021^a	1.18 ± 0.002^b
35	28.26 ± 0.035^b	49.00 ± 0.046^b	24.65 ± 0.016^b	25.66 ± 0.016^b	50.31 ± 0.031^c	100.26 ± 0.025^b	1.05 ± 0.001^c
45	32.37 ± 0.024^a	53.84 ± 0.044^a	22.74 ± 0.010^c	23.68 ± 0.011^c	46.42 ± 0.020^d	99.32 ± 0.028^b	0.88 ± 0.001^d
Warming regime
Warming	22.50 ± 0.012^b	46.59 ± 0.006^b	27.12 ± 0.005^a	28.24 ± 0.005^a	55.36 ± 0.010^a	101.95 ± 0.010^b	1.20 ± 0.001^a
Not warming	28.57 ± 0.016^a	53.84 ± 0.012^a	24.37 ± 0.007^b	25.36 ± 0.007^b	49.73 ± 0.014^b	103.57 ± 0.005^a	0.96 ± 0.001^b
Sampling time
Immediately	20.54 ± 0.013^b	46.33 ± 0.007^b	27.73 ± 0.005^a	28.87 ± 0.006^a	56.59 ± 0.011^a	102.91 ± 0.008^a	1.24 ± 0.001^a
At the end of storage	30.53 ± 0.012^a	54.10 ± 0.011^a	23.76 ± 0.006^b	24.73 ± 0.006^b	48.50 ± 0.012^b	102.60 ± 0.008^a	0.92 ± 0.001^b

Data are means of replicates (n =12 for each interruption date in storage and 24 for each warming regime and sampling date) ± standard error. Fruit were stored for 70 days at 2 ± 0.5°C and 90 ± 5% relative humidity. Warming was performed as 1 day at 20°C with 70% relative humidity. MDA: malondialdehyde; SFAs: saturated fatty acids; MUFAs: monounsaturated fatty acids; PUFAs: polyunsaturated fatty acids; UFAs: unsaturated fatty acids; FAs: fatty acids and UFAs/SFAs: unsaturated/saturated fatty acids ratio. For each experimental factor and evaluated index, means followed by the same letter are not significantly different by least significant difference (LSD) test, P <0.05.