Effect of modified atmosphere packaging and storage temperature on volatile composition and postharvest life of minimally-processed pomegranate arils (cvs. ‘Acco’ and ‘Herskawitz’)

Changes in phenolic compounds and antioxidant activity of sour–sweet pomegranates cv. ‘Hicaznar’ during long-term storage under modified atmosphere packaging

“…Lòpez-Rubira et al (2005) also reported that there was no significant change in total anthocyanins content of early harvested pomegranates after 13 days of storage. Caleb et al (2013) reported a decrease in total anthocyanins content of pomegranate arils with increasing storage time. This is an indication that cultivar with different acidity levels and agro-climatic regions difference may be a key factor influencing postharvest biosynthesis of anthocyanins in pomegranates as previously indicated by Turfan et al (2011).…”

Effects of modified atmosphere packaging (MAP) on microbiological and sensory quality of ackee fruit arils (Blighia sapida Köenig) stored under refrigerated regimes

“…Similarly, Dehghan-Shoar et al [17] reported that modified atmosphere packaging with higher CO 2 slowed down the growth of yeasts and moulds of sayer date palm fruit stored at 4°C. On the other hand, the higher growth level of yeasts and moulds compared to that of MAB might be due to the high tolerance of yeasts and moulds to the acidic conditions compared to bacteria [18,19].…”

HS-GC–MS volatile compounds recovered in freshly pressed ‘Wonderful’ cultivar and commercial pomegranate juices

“…Many pomegranate volatile reports involved commercial samples and/or isolation methods that were either excessively lengthy and laborious, often employing solvents, or they potentially oxidized the initial juice during extraction by blending or concentrating, while other volatile characterizations have emanated from arils only, cultivars other than 'Wonderful' or mixed cultivar juices (Cadwallader, Tamamoto, & Sajuti, 2010;Caleb et al, 2013;Calin-Sanchez et al, 2011;Fawole & Opara, 2014;Melgarejo et al, 2011;Nuncio-Jauregui, Calin-Sanchez, Hernandez, & Carbonell-Barrachina, 2014;Vazquez-Araujo, Chambers IV, Adhikari, & Carbonell-Barrachina, 2011a, 2011b. Some reported methods have not removed possible green grassy (aldehydic) notes or possibly preserved them (by enzyme inhibition) in subsequent isolation steps (Cadwallader et al, 2010;Calin-Sanchez et al, 2011;Melgarejo et al, 2011;Vazquez-Araujo et al, 2011a, 2011b.…”