Study of the combined effect of XEDAMix hot water treatment and preservative on storage of pomegranate

Fruit spoilage of pomegranate is one of the most important problems in postharvest stages and its exports. This decay is mainly due to the influence and spread of saprophytic or parasitic fungi into the pomegranate fruits. Therefore, in the present study, fungicide effect of commercial preservative XEDAMix in combination with hot water at ۴۶, ۴۸, ۵۰ and ۵۲ °C for two minutes on maintaining the quantitative and qualitative characteristics of pomegranate fruit of Malas of Neyriz cultivar in cold storage conditions for zero, ۶۰ and ۱۲۰ days was examined. The statistical approach was based on completely randomized statistical design in four replications. The results showed that the activity of guaiacol peroxidase (GPX) in the control increased after ۶۰ days of storage, However, in fruits treated with XEDAMix + hot water at ۴۶ and ۴۸ °C, there was a more significant increase than the control. Further activity of phenylalanine ammonia lyase (PAL) was also observed in the hot water of ۴۸ °C and XEDAMix treatment. It was also observed that the use of combined hot water treatments at ۴۶ and ۴۸ °C and XEDAMix significantly reduced the activity of polyphenol oxidase (PPO) compared to the control treatment and with decreasing the activity of this enzyme, the oxidation of phenolic compounds was reduced. Based on the results of this study, it was shown that the combined treatment of hot water and XEDAMix is useful in improving storage, and in comparison, hot water at ۴۶ and ۴۸ °C was involved in maintaining the activity level of antioxidant enzymes and increasing the expression of genes involved in the production of phenolic compounds, as a result, they have been more effective in maintaining the strength and firmness of fruit tissues.

کلیدواژه ها:

Post harvest ، polyphenol oxidase ، phenylalanine ammonia lyase ، guaiacol peroxidase