International Journal of Food Science

Research Article

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

Table 2

The content of malondialdehyde and fatty acids in pomegranate fruit peel under one intermittent warming cycle during 70 days of cold storage.

MDA
(μmol g^-1 fresh weight)

SFAs
(mg 100 g^-1 fresh weight)

MUFAs
(mg 100 g^-1 fresh weight)

PUFAs
(mg 100 g^-1 fresh weight)

C10

C12

C14

C15

C16

C17

C18

C16:1

C18:1

C18:2

C18:3

At harvest

18.60 ± 0.74

1.46 ± 0.11

5.36 ± 0.20

8.67 ± 0.45

1.49 ± 0.13

16.39 ± 0.66

1.92 ± 0.27

12.10 ± 1.53

17.78 ± 1.07

11.26 ± 1.63

12.44 ± 0.67

17.75 ± 1.47

Treatments

15NI

13.44 ± 0.17^g

1.35 ± 0.09^bc

5.02 ± 0.06^cd

8.18 ± 0.14^cd

1.36 ± 0.14^bc

15.47 ± 0.37^de

1.83 ± 0.9^bc

11.37 ± 0.49^cde

18.56 ± 0.49^a

11.74 ± 0.60^ab

12.99 ± 0.77^a

18.56 ± 0.59^a

15WI

10.22 ± 0.16^h

1.30 ± 0.19^c

4.77 ± 0.21^d

7.81 ± 0.56^d

1.30 ± 0.13^c

14.76 ± 0.85^e

1.73 ± 0.16^c

10.85 ± 0.75^e

18.63 ± 0.77^a

11.79 ± 0.69^ab

13.04 ± 0.71^a

18.65 ± 0.63^a

15NE

35.93 ± 1.69^a

1.82 ± 0.07^a

6.72 ± 0.19^a

10.98 ± 0.41^a

1.80 ± 0.05^a

20.78 ± 0.59^a

2.41 ± 0.16^a

15.29 ± 0.39^a

12.97 ± 0.33^e

8.25 ± 0.37^g

9.13 ± 0.22^d

12.92 ± 0.46^d

15WE

19.22 ± 0.58^e

1.48 ± 0.21^b

5.40 ± 0.38^cd

8.83 ± 0.58^c

1.47 ± 0.13^bc

16.70 ± 0.52^c

1.96 ± 0.17^b

12.27 ± 0.52^c

18.40 ± 0.56^a

11.66 ± 0.46^ab

12.89 ± 0.82^a

18.41 ± 0.80^a

25NI

15.21 ± 0.57^fg

1.37 ± 0.13^bc

5.01 ± 0.44^cd

8.21 ± 0.79^cd

1.37 ± 0.16^bc

15.50 ± 1.06^de

1.82 ± 0.12^bc

11.40 ± 0.91^cde

18.90 ± 1.01^a

11.95 ± 0.69^a

13.21 ± 0.68^a

18.88 ± 0.71^a

25WI

16.74 ± 0.62^f

1.40 ± 0.13^bc

5.16 ± 0.41^cd

8.45 ± 0.44^cd

1.40 ± 0.17^bc

15.94 ± 0.69^cd

1.87 ± 0.11^bc

11.72 ± 0.88^cde

18.45 ± 0.28^a

11.67 ± 0.60^ab

12.91 ± 0.90^a

18.44 ± 0.50^a

25NE

35.34 ± 1.19^a

1.81 ± 0.08^a

6.69 ± 0.22^a

10.99 ± 0.33^a

1.83 ± 0.09^a

20.74 ± 0.66^a

2.42 ± 0.11^a

15.18 ± 0.40^a

12.98 ± 0.47^e

8.20 ± 0.33^g

9.03 ± 0.30^d

12.95 ± 0.25^d

25WE

19.95 ± 0.25^e

1.36 ± 0.04^bc

5.01 ± 0.29^cd

8.74 ± 0.08^c

1.49 ± 0.02^b

16.31 ± 0.09^cd

1.92 ± 0.04^bc

11.97 ± 0.35^cd

17.22 ± 0.23^b

11.03 ± 0.13^bc

12.31 ± 0.09^a

17.09 ± 0.58^b

35NI

23.84 ± 1.01^d

1.39 ± 0.09^bc

5.54 ± 0.35^bc

8.46 ± 0.38^cd

1.40 ± 0.09^bc

15.97 ± 0.45^cd

1.87 ± 0.09^bc

11.75 ± 0.52^cde

16.25 ± 0.38^c

10.28 ± 0.36^cd

11.36 ± 0.55^b

16.23 ± 0.51^b

35WI

24.11 ± 0.81^d

1.38 ± 0.07^bc

5.15 ± 0.41^cd

8.45 ± 0.37^cd

1.39 ± 0.10^bc

15.96 ± 0.76^cd

1.86 ± 0.06^bc

11.69 ± 0.62^cde

16.18 ± 0.45^c

10.24 ± 0.61^cde

11.32 ± 0.42^b

16.17 ± 0.42^b

35NE

35.72 ± 1.22^a

1.81 ± 0.07^a

6.71 ± 0.34^a

10.97 ± 0.40^a

1.84 ± 0.10^a

20.70 ± 0.48^a

2.43 ± 0.10^a

15.27 ± 0.49^a

12.96 ± 0.53^e

8.26 ± 0.31^g

9.06 ± 0.24^d

13.07 ± 0.31^d

35WE

29.36 ± 0.86^c

1.37 ± 0.09^bc

4.93 ± 0.48^cd

8.09 ± 0.46^cd

1.37 ± 0.09^bc

15.26 ± 0.53^de

1.78 ± 0.08^bc

11.22 ± 0.42^de

14.95 ± 0.40^d

9.48 ± 0.36^ef

10.47 ± 0.31^bc

14.97 ± 0.65^c

45NI

33.21 ± 1.99^b

1.71 ± 0.07^a

6.31 ± 0.51^a

10.33 ± 0.41^ab

1.72 ± 0.07^a

19.52 ± 0.56^b

2.30 ± 0.21^a

14.30 ± 0.45^ab

13.74 ± 0.72^e

8.72 ± 0.61^fg

9.64 ± 0.62^cd

13.77 ± 0.73^d

45WI

27.55 ± 1.31^c

1.35 ± 0.05^bc

4.98 ± 0.39^cd

8.17 ± 0.49^cd

1.36 ± 0.05^bc

15.43 ± 0.52^de

1.81 ± 0.07^bc

11.34 ± 0.55^cde

15.14 ± 0.54^d

9.59 ± 0.41^de

10.60 ± 0.64^b

15.15 ± 0.55^c

45NE

35.87 ± 2.46^a

1.82 ± 0.08^a

6.70 ± 0.60^a

10.97 ± 0.69^a

1.82 ± 0.10^a

20.73 ± 1.32^a

2.43 ± 0.26^a

15.24 ± 0.73^a

12.97 ± .67^e

8.22 ± 0.64^g

9.08 ± 0.32^d

12.98 ± 0.50^d

45WE

32.85 ± 2.07^b

1.66 ± 0.07^a

6.18 ± 0.42^ab

10.11 ± 0.50^b

1.68 ± 0.08^a

19.10 ± 0.59^b

2.24 ± 0.09^a

14.05 ± 0.40^b

13.82 ± 0.81^e

8.76 ± 0.38^fg

9.68 ± 0.62^cd

13.83 ± 0.65^d

LSD

2.109

0.161

0.649

0.783

0.178

1.112

0.200

0.994

0.858

0.793

0.916

0.928

Fruit were stored at 2 ± 0.5°C and 90 ± 5% relative humidity. Intermittent warming cycle was 1 day at 20°C with 70% relative humidity before returning the treated fruit to storage. Temporal points of interruption were 15th, 25th, 35th, or 45th days of storage. WI stands for warmed fruit which were immediately sampled after warming on the date of interruption, NI stands for not warmed fruit which were sampled on the date of interruption, WE stands for warmed fruit, which were returned to storage and sampled at the end of the storage period, and NE stands for not warmed fruit sampled at the end of the storage period. MDA: malondialdehyde; SFAs: saturated fatty acids; MUFAs: monounsaturated fatty acids; PUFAs: polyunsaturated fatty acids; C10: Capric acid; C12: Lauric acid; C14: Myristic acid; C15: Pentadecylic acid; C16: Palmitic acid; C17: Margaric acid; C18: Stearic acid; C16:1: Palmitoleic acid; C18:1: Oleic acid; C18:2: Linoleic acid and C18:3: Linolenic acid. Data are means of 3 replicates ± standard deviation. Means within a column followed by the same letter are not significantly different by least significant difference (LSD) test, P <0.05.