Oxalic acid at three concentrations (2, 4, and 6 mM) was applied by dipping to pomegranate fruits of cv. Mollar de Elche, which were then stored for 84 days at 2 degrees C. Pomegranate is a chilling-sensitive fruit and, thus, control fruits exhibited chilling injury (CI) symptoms after long-term storage at 2 degrees C that were accompanied by increased respiration rate, weight loss, and electrolyte leakage (EL). The CI symptoms were significantly reduced by oxalic acid treatment, especially for the 6 mM concentration. In addition, control pomegranates showed significant reduction in the content of total phenolics and ascorbic acid as well as in total antioxidant activity (TAA), in both hydrophilic (H-TAA) and lipophilic (L-TAA) fractions. The application of oxalic acid led to lower losses of total phenolics and significant increase in both ascorbic acid content and H-TAA, whereas L-TAA remained unaffected. Thus, oxalic acid could be a promising postharvest treatment to alleviate CI and increase antioxidant potential.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-41011","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"Department of Food Technology, EPSO, University Miguel Hern\u00e1ndez, Ctra Beniel km 3.2, 03312 Orihuela, Alicante, Spain.","annee":"2010","mois":"6","numero":"58:11","page":"6804-8","auteurs":[{"ID":41008,"post_author":"0","post_date":"2018-12-04 02:25:31","post_date_gmt":"2018-12-04 01:25:31","post_content":"","post_title":"Sayyari","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"sayyari","to_ping":"","pinged":"","post_modified":"2018-12-04 02:25:31","post_modified_gmt":"2018-12-04 01:25:31","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/sayyari\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":41009,"post_author":"0","post_date":"2018-12-04 02:25:32","post_date_gmt":"2018-12-04 01:25:32","post_content":"","post_title":"Valero","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"valero-2","to_ping":"","pinged":"","post_modified":"2018-12-04 02:25:32","post_modified_gmt":"2018-12-04 01:25:32","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/valero-2\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"},{"ID":41010,"post_author":"0","post_date":"2018-12-04 02:25:32","post_date_gmt":"2018-12-04 01:25:32","post_content":"","post_title":"Babalar","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"babalar","to_ping":"","pinged":"","post_modified":"2018-12-04 02:25:32","post_modified_gmt":"2018-12-04 01:25:32","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/auteur\/babalar\/","menu_order":0,"post_type":"auteur_resume","post_mime_type":"","comment_count":"0","filter":"raw"}],"sources":[{"ID":34177,"post_author":"0","post_date":"2018-12-04 00:24:14","post_date_gmt":"2018-12-03 23:24:14","post_content":"","post_title":"J AGRIC FOOD CHEM","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"j-agric-food-chem-2","to_ping":"","pinged":"","post_modified":"2018-12-04 00:24:14","post_modified_gmt":"2018-12-03 23:24:14","post_content_filtered":"","post_parent":0,"guid":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/source\/j-agric-food-chem-2\/","menu_order":0,"post_type":"source","post_mime_type":"","comment_count":"0","filter":"raw"}]},"yoast_head":"\n