Active-Modified Atmosphere Packaging of Ready-to-Eat Pomegranate (Punica granatum L.) Arils at Ambient Temperature for Extending Shelf-Life

Abstract

Modified atmosphere packaging (MAP) has been widely applied to extend the shelf-life of fresh-cut produces, such as ready-to-eat pomegranate arils. However, many studies used MAP to extend the shelf-life of arils at 3, 4, and 15 °C. The evidence suggested that MAP can extend the shelf-life of arils at an ambient temperature. Therefore, we attempted to extend the shelf-life of ready-to-eat pomegranate arils using active MAP at an ambient temperature and evaluated its chemical, quality, and microbial properties. Samples were flushed with specific gas compositions of oxygen (O2) and carbon dioxide (CO2) at an ambient temperature and 60 ± 2% relative humidity (RH). The findings demonstrated that active MAP increased the titratable acidity (0.32–3.64%), anthocyanins (0.27–0.42 g/L), reducing sugars (1.06–10.13%), and total soluble solids (15–19 °Brix), while it decreased the pH (3.20–3.54) and hardness (4.60–9.40 N) with a microbial load of ≤5 log CFU/g at ambient temperature for 5 days. Ultimately, active MAP could be an effective technique to be used in ready-to-eat produce industries and has the potential to guarantee a longer shelf-life at ambient temperature without the use of refrigerator facilities.

Effects of Ultrasonication and Modified Atmosphere Packaging on the Physicochemical Characteristics and Quality of Ready-to-Eat Pomegranate Arils

“…Additionally, reducing the temperature and pressure has a positive effect during storage [17]. Passive MAP [18,19], active MAP [20], and vacuum packaging [21] extended the postharvest shelf life of the whole pomegranate fruit and arils cv. Shishe-Kab.…”

A new strategy to design novel modified atmosphere packaging formulation maintains the qualities of postharvest strawberries (Fragaria ananassa) during low‐temperature storage

“…Thereby, active MAP will be effective in minimizing vitamin C loss. It is well‐known that various factors, such as gas composition (with high CO 2 ) and storage temperature, lead to rapid degradation of ascorbic acid or delayed ascorbic acid biosynthesis (Perumal et al, 2021; Rokalla et al, 2022).…”

“…The TSS content of strawberries decreased slightly after 10 days of storage (Table 1) and was somewhat higher in the group without active MAP than in the group with active MAP. A possible reason for the lack of O 2 to receive electrons is that glycolysis served as a pathway to ATP for energy production (Rokalla et al, 2022), which resulted in the transfer of electrons among various organic intermediates obtained through the glycolysis to produce some fermentation products such as ethanol. In a high‐CO 2 atmosphere, the induction of anaerobic respiration will cause various undesirable changes in the fruit, including the development of off‐flavors (Briano et al, 2015; Gimeno et al, 2022).…”

“…The method described by Rokalla et al (2022) was used with some modifications. The firmness of six strawberries was measured with a texture analyzer (TA‐XT2, Texture Technologies Co., and Stable Micro Systems, Ltd., Hamilton, MA, USA) using a plunger with a diameter of 5 mm (P/5).…”

Novel Antibacterial Metals as Food Contact Materials: A Review

“…Furthermore, some of them can actively adjust the interaction between the food and the surrounding environment for the purpose of protecting the food quality [11,12]. Nowadays, the research on active food contact materials mainly focuses on the atmospheric regulation of fruit and vegetable packaging for maintaining freshness, such as packaging materials with oxygen absorption/release, carbon dioxide absorption/release, ethylene removal, humidity control/anti-fog, and anti-oxidation abilities [13].…”