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

Pomegranate is a perishable superfruit with important human health-promoting phytochemicals. The use of cold storage is inevitable for its long-term preservation. As pomegranate is sensitive to temperatures below 5°C, it is therefore necessary and worthwhile to introduce a postharvest technique that is safe, applicable, and commercially acceptable to maintain the fruit quality under a cold storage condition.

Flowering in Persian walnut: patterns of gene expression during flower development.

Background: Flower development and sufficient fruit set are important parameters with respect to walnut yield. Knowledge about flowering genes of fruit trees can help to conduct better molecular breeding programs. Therefore, this study was carried out to investigate the expression pattern of some flowering genes (FT, SOC1, CAL, LFY and TFL1) in Persian walnut (cv.

Comparing Kinetics of Xylem Ion Loading and Its Regulation in Halophytes and Glycophytes.

Although control of xylem ion loading is essential to confer salinity stress tolerance, specific details behind this process remain elusive. In this work, we compared the kinetics of xylem Na+ and K+ loading between two halophytes (Atriplex lentiformis and quinoa) and two glycophyte (pea and beans) species, to understand the mechanistic basis of the above process. Halophyte plants had high initial amounts of Na+ in the leaf, even when grown in the absence of the salt stress.

Postharvest treatments with γ-aminobutyric acid, methyl jasmonate, or methyl salicylate enhance chilling tolerance of blood orange fruit at prolonged cold storage.

Background: Blood orange is sensitive to chilling injury (CI) depending on cultivar and storage temperature. Postharvest treatments with γ-aminobutyric acid (GABA), methyl jasmonate (MeJA), or methyl salicylate (MeSA) are known to alleviate CI. γ-Aminobutyric acid aqueous solution, applied at 20 and 40 mM, was vacuum-infiltrated at 30 kPa for 8 min at 20 °C.

Responses of pomegranate cultivars to severe water stress and recovery: changes on antioxidant enzyme activities, gene expression patterns and water stress responsive metabolites.

The biochemical and molecular responses of five commercially well-known pomegranate cultivars to severe water stress were studied. The cultivars were subjected to 14-day water stress by withholding irrigation, followed by re-watering for 7 days. Results showed clear differences in metabolites contents and activities of antioxidant enzymes among various pomegranate cultivars during severe water stress and recovery.

Enzyme activity and biochemical changes of three date palm cultivars with different softening pattern during ripening.

The physicochemical composition changes during palm ripening were studied. The activities of invertase and cell wall-modifying enzymes, namely pectin methylesterase (PME), β-galactosidase (β-Gal), endo-1,4-β-D-glucanase (EGase), and cellulase were monitored during growth and ripening of Shahani, Piarom and Deiry cultivars with different textures. Also, we estimated the concentrations of six organic acids by HPLC.

The application of polyamines by pressure or immersion as a tool to maintain functional properties in stored pomegranate arils.

Pomegranate fruits were treated with putrescine (Put) or spermidine (Spd) at 1 mM either by pressure infiltration or by immersion and then were stored at 2 degrees C for 60 days. Samples were taken biweekly and were further stored 3 days at 20 degrees C for shelf life study. The treatments were effective on maintaining the concentration of ascorbic acid, total phenolic compounds, and total anthocyanins in arils at higher levels than in control samples.

Prestorage heat treatment to maintain nutritive and functional properties during postharvest cold storage of pomegranate.

Heat treatments have been used to extend storability of several fruits, although no information is available about their effects on nutritive and functional properties in pomegranates, which was the objective of this research. Thus, pomegranate fruits were heat treated (dips at 45 degrees C for 4 min) and stored at 2 degrees C for 90 days. Every 15 days, samples were taken and further stored 2 days at 20 degrees C for shelf life study.