Akademik Məlumat İdarəetmə Sistemi
Müəlliflər:
Omarova Elza Mədət qızı – Mühəndislik və tətbiqi elmlər kafedrasının dosenti
Kazımova İlhamə Hüseyn qızı – Mühəndislik və tətbiqi elmlər kafedrasının dosenti
Elmi əsərin adı:
Comparative analysis of the storage of pomegranate varieties under different conditions
Scopus linki:
https://www.scopus.com/pages/publications/105030704036
Elmi nəşrin adı:
Ukrainian Food Journal
Elmi əsərin nəşrin rəsmi saytındakı linki:
https://nuft.edu.ua/doi/doc/ufj/2025/4/9.pdf
Kvartili:
Q3, Q4
Xülasə:
Introduction. The objective of this study was to assess the impact of storage temperature, gas composition, and relative humidity on the quality of pomegranate varieties under long-term refrigerated storage conditions. Materials and methods. The study examined local (Nazik Gabig, Iridane) and new (Gashang, Yeni Guleishe) pomegranate varieties. Phenolic compounds, including anthocyanins, were quantified using GC–MS. The enzymatic activities of ascorbate oxidase, polyphenol oxidase, peroxidase, and catalase were determined using spectrophotometric methods. Results and discussion. Pomegranate varieties were stored in refrigerated chambers under four conditions: a controlled gas medium (CGM) with 3–4% CO₂ and 2–3% O₂ (variant I), CGM with 1–3% CO₂ and 2–3% O₂ (variant II), normal refrigeration (variant III), and CGM with 3–4% CO₂ and 2–3% O₂, a temperature of from –2 to –4 °C, and 92–95% relative humidity (variant IV). Storage durations were 6, 4, 3, and ≥7 months for variants I–IV, respectively. Natural and microbiological losses were monitored, and sensory evaluation was performed at the beginning, middle, and end of storage using a 10-point scale, considering taste, texture, color, and overall acceptability. Variant IV resulted in the lowest losses and highest sensory scores, demonstrating that the combination of controlled gas composition, low temperature, and high humidity is most effective in preserving fruit quality. These findings indicate that the Iridane and Yeni Guleyshe varieties are particularly suitable for long-term storage and commercial cultivation. Analysis of anthocyanin composition revealed significant differences among varieties. High levels of delphinidin and cyanidin derivatives, especially in Yeni Güleyşe and Iridane, enhance their biological and functional value, contributing to strong antioxidant activity. Optimized storage conditions thus play a crucial role in maintaining both the sensory quality and health-promoting properties of pomegranate fruits. Conclusions. Conventional refrigeration conditions led to a sharp decline in sensory properties. The fourth storage variant (temperature from –2 to –4°C, a controlled gas medium with 3–4% CO₂ and 2–3% O₂ under high relative humidity of 92–95% provided the highest sensory evaluation (9.2–9.7 points) and the lowest losses of the fruits (1.1–1.9%).