Metabolic Response to Uv-C Treatments on Minimally Processed Pomegranate Arils

Nunes, Carla; Graça, António; Yildirim, I.; Şahin, Gizem Aytekin; Erkan, Mustafa

doi:10.17660/actahortic.2010.877.86

Cited by 5 publications

(7 citation statements)

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“…Drained arils were treated with 4.54 kJ UV‐C m −2 . This dose was selected as relatively adequate for quality maintenance based on previous reports, and preliminary experiments. About 100 g of treated arils were then packed under passive MAP as described above.…”

Section: Methodsmentioning

confidence: 99%

“…Pomegranate is mainly consumed fresh; however, despite its excellent health‐promoting properties and quality attributes, difficulties in peeling and extracting the arils have limited its consumption. For this reason, production of ready‐to‐eat, fresh‐cut (FC) pomegranate arils may increase the consumption of fresh pomegranates , . As the shelf life of FC arils is much shorter than that of the whole fruit, further studies to extend it are needed .…”

Section: Introductionmentioning

confidence: 99%

“…The use of germicidal ultraviolet light at a wavelength of 200–280 nm (UV‐C) has been proposed for surface disinfection and quality maintenance of FC plant commodities , , . The lack of residual compounds on the surface of the produce and its low cost make this alternative technique attractive for the minimal processing industry.…”

Section: Introductionmentioning

confidence: 99%

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Hot water, UV‐C and superatmospheric oxygen packaging as hurdle techniques for maintaining overall quality of fresh‐cut pomegranate arils

et al. 2012

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Hot water, UV‐C and superatmospheric oxygen packaging as hurdle techniques for maintaining overall quality of fresh‐cut pomegranate arils

et al. 2012

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“…The problems of peeling and extracting pomegranate arils have limited its use. For this reason, the production and availability of fresh pomegranate arils may increase the consumption of fresh pomegranate (Gil, Martınez, & Artés, ; Nunes, Graça, Yıldırım, Sahin, & Erkan, ). The storage life of freshly cut arils is shorter than the whole fruit, and further studies are needed to extend it (López‐Rubira, Conesa, Allende, Artés, & Technology, ).…”

Section: Introductionmentioning

confidence: 99%

Possible use of organic compounds on shelf life and quality properties of peeled pomegranate

Kaveh

Vatandoost

2019

Food Science & Nutrition

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Pomegranate cultivar ("Ardestani") peeled and packed in polyethylene containers and treated with different natural products. Two concentrations of Aloe vera gel (10 and 15%), two different levels of saffron petal extracts (10 and 20% V/V) and two concentrations of saffron style extract (0.1 and 1% V/V) and control in one storage condition (7°C and 85% RH) were the treatments that applied by a full factorial randomized method. We examined natural substances for their possible application in extending the shelf life of fresh-cut horticultural products to find a new approach for packaging and exporting pomegranates. About 13.8% mass loss in the 12th day of storage occurred because of higher enzymatic activity and lower membrane resistance. Our results show that all treatments significantly reduced mass loss, and Aloe vera gel treatments combined with saffron petal extract were the best. Although all treatments decreased ion leakage, Aloe vera gel and saffron petal extract reduced it significantly. Ion leakage incidence of arils at day 12 was lower in Aloe vera gel and saffron petal extract treatment compare to control. Application of both saffron extracts on arils reduced decay incidence and chilling injury from 86.67% to 6.67% and 60% to 26.67%, respectively. Total acidity, soluble solids content, total phenol content, anthocyanin content, and antioxidant capacity of arils changed differently in different treatments, and saffron petal extract significantly was the best one and increased anthocyanin content, total phenol content, and antioxidant capacity in arils.The microbial contamination increased in more extended storage, although both saffron extracts were successfully suppressed mold and bacteria growth below acceptable limits in 14 days at 7°C.

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“…A low count of micro-aerophilic lactic acid bacteria after 10 days of aril storage without any trace of fermentative metabolism was also recorded. Nunes, et al [68] investigated the metabolic response of the minimally processed pomegranate arils cv. Hicanar to UV-C treatments and stored at 2°C and 6°C.…”

Section: Minimally Processed (Ready To Eat) Pomegranate Products Fresh Pomegranate Arilsmentioning

confidence: 99%

Pomegranate Processing and Value Addition: Review

Kv¹,

Ramasamy²

2016

J Food Process Technol

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Minimally processed ready-to-eat pomegranate arils have become popular due to their convenience, high value, unique sensory characteristics, and health benefits. Pomegranate is one of the most important fruit crops in India because of its adaptable nature, high profitability and being cultivated on a commercial scale in India and the fruits are good source of nutrients and bioactive compounds, mainly anthocyanins which exhibit strong chemo-preventive activities such as anti-mutagenicity, anti-hypertension, anti-oxidative potential and reduction of liver injury. The research on the development of the new pomegranate derived products such as minimally processed pomegranate seeds, jams, marmalades, single strength juices, jellies, juice concentrates, frozen seeds, refrigerated seeds, seeds in syrup, candied arils, arils in brandy and in vinegar, carbonated beverages, pomegranate wine, pomegranate syrup etc. has been carried out. The processed products such as anardana, juice, concentrate; syrup and jelly were highly acceptable because of their nutritive and dessert qualities and palatability. The modified atmosphere packaging offered an additional innovative tool for the optimal use and value addition of lower grade pomegranate fruits. The minimally processed pomegranate arils and frozen arils packed in punnets and pomegranate juice are the most appealing products to consumers than whole fruit. Pomegranate juice can be used in beverages, for jellies, for preparation of pomegranate juice concentrate, as flavouring and colouring agents and for dietetic and prophylactic treatment purposes. This new sector of pomegranate industrial processing will allow the use of non commercial pomegranate fruits with some physical defects and fruit disorders, having the good quality juice and seeds, to the preparation of these new products, thus improving pomegranate utilization for human health.

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Metabolic Response to Uv-C Treatments on Minimally Processed Pomegranate Arils

Cited by 5 publications

References 0 publications

Hot water, UV‐C and superatmospheric oxygen packaging as hurdle techniques for maintaining overall quality of fresh‐cut pomegranate arils

Hot water, UV‐C and superatmospheric oxygen packaging as hurdle techniques for maintaining overall quality of fresh‐cut pomegranate arils

Possible use of organic compounds on shelf life and quality properties of peeled pomegranate

Pomegranate Processing and Value Addition: Review

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