Influence of hot‐air treatment, superatmospheric O₂ and elevated CO₂ on bioactive compounds and storage properties of fresh‐cut pomegranate arils

Abstract

Summary The impact of heat treatment using hot air (HT 45 °C and 55 °C for 1 h) and two active modified atmosphere packaging (MAP) conditions of high oxygen atmosphere (HOA: 80 kPa O2, 20 kPa N2) and high CO2 atmosphere (HCA: 20 kPa CO2, 80 kPa N2), individually or combined, on the antioxidant capacity, polyphenols, vitamin C content, total anthocyanins, polyphenoloxydase (PPO) activity and shelf life of fresh‐cut (FC) pomegranate arils stored for 14 days at 4 °C was studied. The results indicate that HT 45 °C along with HOA inhibited PPO activity and prevented loss of antioxidant capacity, vitamin C and phenolic compounds in arils, in comparison with control and HT 55 °C. All treatments reduced the accumulation of anthocyanins, but HCA‐treated arils lost more anthocyanins besides having worse a* colour parameter values. No significant differences in titrable acidity (TA) and total soluble solids (TSS) were observed between treatments. The combination of HOA and HT 45 °C enhanced the benefits of applying each treatment separately and could be useful to improve and extend postharvest life of pomegranate FC arils.

Effects of Myrtle (Myrtus communisL.) Fruit Cold Storage Under Modified Atmosphere on Liqueur Quality

“…; Maghoumi et al . ). In strawberries high oxygen atmospheres have been suggested as an effective method to inhibit fungal growth and to reduce decay incidence (Wszelaki and Mitcham ; Zheng et al .…”

“…; Maghoumi et al . ). The effectiveness of oxygen treatments varies with species and developmental stages (Kader and Ben‐Yoshua, ).…”

Thermal treatment and modified atmosphere packaging delay chilling injury and preserve the quality of cactus stems (Opuntia ficus-indicaMill.) cv Atlixco

“…Similarly, postharvest thermal treatments (TT), applied either by immersion into a hot water bath or by elevating the air temperature in storage rooms during certain periods of time, have been reported to exert both positive effects on insect quarantine treatments as well as a decrease in the incidence of many postharvest diseases. They can also delay the changes associated with the process of ripening as well as the incidence of certain physiological disorders, such as CI (Fallik, ; González‐Aguilar et al, ; Lamikanra & Watson, ; Lurie & Sabehat, ; Maghoumi et al, ; Saltveit, ). Studies conducted on such products as the cucumber, the tomato, and the apple have demonstrated that TT induces tolerance to CI by reducing the sensitivity of tissues to this physiological disorder.…”

“…Additionally, packaging under either an N 2 or a 5% O 2 + 4% CO 2 atmosphere has successfully been used to main- Similarly, postharvest thermal treatments (TT), applied either by immersion into a hot water bath or by elevating the air temperature in storage rooms during certain periods of time, have been reported to exert both positive effects on insect quarantine treatments as well as a decrease in the incidence of many postharvest diseases. They can also delay the changes associated with the process of ripening as well as the incidence of certain physiological disorders, such as CI (Fallik, 2004;González-Aguilar et al, 2000;Lamikanra & Watson, 2007;Lurie & Sabehat, 1997;Maghoumi et al, 2013;Saltveit, 1998).…”

Effect of modified atmosphere packaging on microbial growth, quality and enzymatic defence of sanitiser washed fresh coriander

“…The modified atmosphere can be passive or active, depending on the package that is sealed under normal air conditions or with a gas mixture. Many researchers have demonstrated that MAP is able to extend the shelf life of fresh as well as fresh-cut fruit and vegetables for many foods (Jacxsens et al, 2001;Brecht et al, 2003;Saltveit, 2003;Rojas-Gra€ u et al, 2009;Cefola et al, 2014;Maghoumi et al, 2014). However, Waghmare & Annapure (2015) reported that MAP (5% O 2 , 10% CO 2 , 85% N 2 ) alone was not effective in preserving the quality of fresh-cut coriander and preventing microbial growth as well.…”