Volume 19, Issue 125 (2022)                   FSCT 2022, 19(125): 345-357 | Back to browse issues page

‎ 10.22034/FSCT.19.125.345
‎ 20.1001.1.20088787.1401.19.125.3.2

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hosseini molla S M, rastegar S, Ghasemiomran V, khademi O. The effect of L-arginine on quality, antioxidant activity and the shelf life of pomegranate fruit “Malase Saveh” cultivar. FSCT 2022; 19 (125) :345-357
URL: http://fsct.modares.ac.ir/article-7-51650-en.html
The effect of L-arginine on quality, antioxidant activity and the shelf life of pomegranate fruit “Malase Saveh” cultivar
Seyed mohammad Hosseini molla1 , Somayeh Rastegar2 , Valiollah Ghasemiomran 3, Orang Khademi4
1- PhD Student, Department of Horticulture, Faculty of Agricultureand Natural Resources, Hormozgan University, Bandar Abbas, Iran.
2- Associate Professor, Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, Hormozgan University, Bandar Abbas, Iran.
3- Assistant Professor, Genetic and Agricultural Biotechnology Institute of Tabarestan. Sari University of Agricultural Sciences and Natural Resources, Iran. , ghasemiomran@gmail.com
4- Assistant Professor, Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, Shahed University, Tehran, Iran
Abstract:   (893 Views)
In recent years, the use of natural and healthy compounds has been considered as a new method to control chilling and maintain postharvest quality of horticultural products. In this study, for the first time, pomegranate fruits were immersed in L-arginine solution at concentrations of 0, 1 and 2 mM and Its effects on the quality of pomegranate fruits ‘Malas-e-Saveh’ grown in Sari region was evaluated during 120 days in cold storage. Based on the obtained results, the treatment significantly increased the total phenol and antioxidant properties of the fruit compared to the control. Fruits treated with 1 mM L-arginine showed more antioxidant activity compared to the control. Moreover, the activity of antioxidant enzymes (CAT, SOD, APX) as well as PAL enzyme increased accordingly. Whereas, H2O2 accumulation and PPO enzyme activity in fruits treated with 1 mM L-arginine were significantly reduced. Based on our results, L-arginine treatment can be used as a useful and practical method to maintain nutritional quality and increase the pomegranate storability due to its safety and effectiveness.
Keywords: Pomegranate, Chilling injury, Polyphenol oxidase enzyme, Antioxidant, Catalase
Full-Text [PDF 463 kb]   (311 Downloads)    
Article Type: Original Research | Subject: Food quality control
Received: 2021/04/14 | Accepted: 2021/07/26 | Published: 2022/07/1
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