Study On Fruit Quality Characteristic Of ’Xinjiangdazi’ And ’Yu’ Pomegranate During Postharvest Storage

Pomegranate is an important economic tree and widely cultivated in China.However,during the storage period of pomegranate fruits after harvest,it is easy to suffer from problems such as Browning of the peel and poor taste and flavor,which leads to a serious decline in the value of pomegranate commodities.Therefore,the fruit quality,phenolics and oxidase characteristics of pomegranate fruits during storage were studied.The aim is to provide theoretical basis and data support for postharvest quality change of pomegranate fruit,which is of great significance for promoting the development of pomegranate industry.In this experiment,the fruits of ’Xinjiangdazi’ and ’Yu’ pomegranate were used as test materials.Study on the changes of fruit quality,peel colour and antioxidant activity during storage of pomegranate fruit.to study the changes of fruit quality,peel color,and antioxidant activity during the storage of pomegranate fruit,the content of phenolic components,flavonoids,anthocyanins,and total phenolic,total flavonoids,and total anthocyanins in peels and fruit juices during storage of pomegranate for 60 days were determined by high performance liquid chromatography.grain during the process.The results of the study are as follows:1.Quality changes of two pomegranate cultivars during storageThe soluble solids and titratable acidity of ’Xinjiangdazi’ and ’Yu’ pomegranate showed a decreasing trend,and the browning index increased.The taste is poor and the fruit browns.The L,a,b,and c values of the two pomegranate cultivars showed a slow downward trend as a whole,indicating that the concentration of red matter in the pomegranate peel decreased and the peel turned yellow.2.Oxidase changes in two pomegranate varietiesThe activities of superoxide dismutase,peroxidase,ascorbate oxidase,and phenylalanine ammonia-lyase of fruit peels and fruit juices of ’Xinjiangdazi’ and ’Yu’pomegranate all showed a trend of rising first and then decreasing during storage.Oxide dismutase,peroxidase,and phenylalanine ammonia-lyase activity peaked at 40 d to 50 d in succession,and the ascorbate oxidase activity of the pericarp peaked at 20 d,and the oxidase of the skin of ’Yu’ Pomegranate was reduced.The peak activity is higher than’Xinjiangdazi’;The peak activity of superoxide dismutase,peroxidase,and ascorbate oxidase on ’Xinjiangdazi’ fruit juice was higher than that of ’Yu’ pomegranate.Both catalase and juice catalase activity showed a significant decline.3.Changes of phenolic compounds during storage of two pomegranate cultivarsA total of 10 phenolic substances and 5 flavonoids were detected in the skins of Xinjiang dazi’s and ’Yu’ Pomegranate’s.A total of 11 phenolic substances and 5anthocyanins were detected in juice.Most of the phenolic substances in the pomegranate are present in the skin and have a high content.The total phenol content of the two pomegranate cultivars was mostly between 180103.70 μg/g～184691.36 μg/g;The total phenol content of the juice was between 7692.64 μg/g and 13463.31 μg/g and the total phenolic content of the fruit juice of ’Yu’ pomegranate was always higher than that of ’Xinjiangdazi’.The content of rutin,myricetin,kaempferol and quercetin contained in the ’Yu’ Pomegranate skin is higher than that of ’Xinjiangdazi’;The total flavonoid content of ’Yu’ Pomegranate is also slightly higher than that of ’Xinjiangdazi’.From the viewpoint of the total anthocyanin content stored for 60 days,the content of anthocyanins in the skin of the ’Yu’ Pomegranate was higher than that of the ’big seed of Xinjiangdazi’ by about 2.2 times.Similarly,the amount of total anthocyanin in the fruit juice of the ’Yu’ Pomegranate juice was twice as large as that of the ’ Xinjiangdazi’.4.The relationship between fruit peel browning and phenol and antioxidant enzyme activity in two pomegranate varietiesThere was a significant negative correlation between rind browning and the catalase activity in ’Xinjiangdazi’,with a correlation coefficient of 0.91.There was a significant positive correlation between guava’s peel browning and syringic acid and xyloxin contents,and the correlation coefficients were 0.83 and 0.87,respectively.They were significantly negatively correlated with delphinium 3-glucoside and the correlation coefficient was 0.84.