Effect of Gum Arabic and Starch-Based Coating and Different Polyliners on Postharvest Quality Attributes of Whole Pomegranate Fruit

Abstract

This study investigated the effect of gum Arabic and starch-based coating and two polyliners (Liner 1-micro-perforated Xtend® and Liner 2-macro-perforated high-density polyethylene) on whole ‘Wonderful’ pomegranate fruit during cold storage (5 ± 1 °C and 95 ± 2% RH). Uncoated (UC) and coated (GAMS) fruit were packaged into standard open top ventilated cartons (dimensions: 0.40 m long, 0.30 m wide and 0.12 m high) with (GAMS + Liner 1, GAMS + Liner 2, UC + Liner 1 and UC + Liner 2) or without (UC and GAMS) polyliners. After 42 d, treatment GAMS + Liner 1 recorded the least weight loss (4.82%), whilst GAMS recorded lower (8.77%) weight loss than UC + Liner 2 (10.07%). The highest (24.74 mLCO2 kg−1h−1) and lowest (13.14 mLCO2 kg−1h−1) respiration rates were detected in UC and GAMS + Liner 1, respectively. The highest and lowest total soluble solids were recorded for GAMS (16.87 °Brix), and GAMS + Liner 1 (15.60 °Brix) and UC + Liner 1 (15.60 °Brix), respectively. Overall, no decay was detected for coated fruit packaged with either Liner 1 or Liner 2. Therefore, the combination of GAMS with Xtend® polyliners proved to be an effective treatment to maintain the quality of ‘Wonderful’ pomegranates during storage.

Determination of moisture loss of pomegranate cultivars under cold and shelf storage conditions and control strategies

“…Wonderful). 9 However, surface waxing is a potential sustainable and environmentally friendly moisture loss control technique that can profit the pomegranate industry.…”

“…28 Generally, the RR of pomegranates increases to a peak and then decreases with time during storage. 9,36 The increase in RR could be a respiratory based physiological disorder in response to sudden change in the environment from ambient conditions before storage to cold storage conditions of 7 °C. The decrease in RR could be a sign of senescence with a reduction in the quantity of living cells with time.…”

“…8 Previous studies also show that liners and shrink wrapping signicantly minimised water loss in pomegranates. 8,9,17,29 The waxing of fruit alone was not sufficient to minimise moisture loss compared to plastic liners and shrink-wrapping. These results are supported by ndings from a previous study where a microperforated liner performed better than using gum Arabic and maize starch coating alone to minimise the weight loss of pomegranate fruit (cv.…”

“…27 In addition, plastic food packaging poses innumerable environmental and public health risks so biodegradable and sustainable alternatives such as surface waxing/coating have been investigated. 9,28,29 Before choosing an appropriate technology for strategic optimal moisture loss control, there is a need to understand the moisture loss characteristics of a commodity. Given its relatively unique and complex structure, there is a knowledge gap on the dynamics of moisture loss regrading pomegranate fruit.…”

Recent Advancements of Polysaccharides to Enhance Quality and Delay Ripening of Fresh Produce: A Review

“…Furthermore, Kawhena et al [ 18 ] studied the effect of the combination of starch and gum arabic coating enhanced with two polyliners on pomegranate fruit. Coated pomegranate fruit showed reduction in weight loss and respiration rate.…”