Effect of Modified Atmosphere Packaging on Aril Physico-chemical and Microbial Properties of Two Pomegranate Cultivars (Punica granatum L.) Grown in Iran

Abstract

A B S T R A C TBackground and Objectives: Edible parts of pomegranate fruits are a rich source of bioactive compounds. The present research examines the effect of modified atmosphere packaging on the fruit physico-chemical and microbial properties of two commercial pomegranate cultivars grown in Iran. Materials and Methods:The arils were packaged and stored under four different atmospheres. All of the packaged samples were stored at 4 °C for 15 days. Results:The results revealed an increase in total acidity of all treatments. The highest total soluble solid (TSS) was observed in 'Yousef-Khani' stored in 10% O 2 + 15% CO 2 , while 'Malas-e-Saveh' treated with 20% O 2 + 5% CO 2 showed the highest degree of TSS. The mean value of a* in 'Malas-e-Saveh' arils packed with normal and (15% O 2 + 10% CO 2 + 75% N 2 ) atmosphere increased significantly. The L* showed a decrease in 'YousefKhani'. Total phenolic compounds gradually increased during storage. After storage, decreases in total anthocyanin contents ranged from 12 to 30% for 'Yousef-Khani'. The overall antioxidant activity of arils in 'Yousef-Khani' showed a 6-15% increase during storage. However, a reverse effect was observed for 'Malas-eSaveh'. The lowest microbial counts were recorded under the atmosphere containing 10 and 15% CO 2 . Conclusions:Packaging of 'Malas-e-Saveh' arils in 15% O 2 + 10% CO 2 and 'Yousef-Khani' in 15% O 2 + 10% CO 2 or 10% O 2 + 15% CO 2 is recommended to extend the shelf-life of ready-to-eat arils.

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

“…Another study by Hussein, Caleb, Jacobs, Manley and Opara [30] documented the increased CO 2 for fresh pomegranate arils after 3 days of storage at 5 • C. However, the extreme increased CO 2 may deteriorate the quality attributes, such as increased weight loss, nutritional loss, and sensorial attributes of the final product. Thus, previous studies recommended gas composition of 5% O 2 and 0-5% CO 2 at 5 • C, 3-5% O 2 and 5-10% CO 2 at 5 • C, and 10% O 2 + 15% CO 2 to extend the shelf-life of ready-to-eat fresh-cut fruits and vegetables [15,16]. Therefore, we concluded that the concentrations of O 2 and CO 2 remained under desired gas composition of the storage atmosphere and maintained the freshness of the pomegranate arils.…”

“…Likewise, other studies recommended the gas composition of 5% O 2 and 0-5% CO 2 at 5 • C and 3-5% O 2 and 5-10% CO 2 at 5 • C during MAP [15]. Another study recommended the 10% O 2 + 15% CO 2 to extend the shelf-life of ready-to-eat pomegranate arils [16]. However, the use of gas composition is purely depending on the type of produce, packaging material, and storage temperature.…”