Modified Atmosphere Packaging of Pomegranate

Artés, Francisco; Villaescusa, R.; Tudela, Juan A.

doi:10.1111/j.1365-2621.2000.tb10248.x

Cited by 121 publications

(101 citation statements)

References 9 publications

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“…Delphinidin-3-glucoside was the least stable, with losses of 38% and 46% occurring right after clarification of JFS and JFWF samples, respectively. A similar finding was reported by Artes, Villaescusa, and Tudela (2000), who attributed the low stability of delphinidin-3-glucoside to the high reactivity of this pigment to enzymatic oxidation.…”

Section: Changes In Percentage Of Polymeric Colour During Juice Procesupporting

confidence: 79%

Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit

et al. 2011

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Section: Changes In Percentage Of Polymeric Colour During Juice Procesupporting

confidence: 79%

Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit

et al. 2011

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“…On the contrary, several authors have reported a decline in TA levels for pomegranate fruits (Artes, Villaescusa, & Tudela, 2000;Fawole & Opara, 2013b); the storage behavior of TA would differ depending on the cultivar, growing region, and storage conditions (Gil et al, 1996;Martínez et al, 2012). TA for the investigated cultivar ranged during storage between 0.87 and 1.59 (% CA).…”

Section: Duration (Months)mentioning

confidence: 99%

Influence of storage temperature and duration on postharvest physico-chemical and mechanical properties of pomegranate fruit and arils

Arendse

Fawole

Opara

2014

CyTA - Journal of Food

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Influence of storage temperature and duration on postharvest physico-chemical and mechanical properties of pomegranate fruit and arils Efectos en las propiedades físico-químicas y mecánicas poscosecha de la granada y de los arilos, atribuibles a las temperaturas y al tiempo de almacenamiento Physico-chemical and mechanical properties for pomegranate (cv. Wonderful) were determined during 5 months of storage at 5°C, 7.5°C, and 10°C with 92% relative humidity (RH) and at 21°C with 65% RH. The results showed that weight loss increased with temperature and storage period. Only fruits stored at 5°C and 7.5°C lasted for 5 months, with a weight loss of 27.67% and 45.67%, respectively. Furthermore, the primary source of moisture loss was the fruit peel, and this resulted in over 30% reduction in peel thickness after a 5-month storage period. Colors of fruit and arils decreased with prolonged storage duration. Furthermore, total soluble solid (TSS), pH, TSS: titratable acidity, and BrimA increased throughout the storage period. Fruit puncture resistance as well as fruit compression parameters such as firmness, toughness, and bioyield decreased with storage temperature and duration. These findings showed that fruit should be stored between 2 and 3 months at 5°C to ensure the best internal and external quality attributes.Keywords: fruit quality; storage conditions; pomegranate; South Africa Durante cinco meses, se almacenó granada (cv. Wonderful) a temperaturas de 5°C, 7,5°C, 10°C con 92% humedad relativa (HR) y 21°C (65% HR), determinándose posteriormente sus propiedades físico-químicas. Se constató que la pérdida de peso fue mayor a medida que aumentaron las temperaturas y los periodos de almacenamiento. La fruta que se almacenó a 5°C y a 7,5°C fue la única que duró cinco meses, presentando pérdidas de peso de 27,67% y de 45,67%, respectivamente. Además, tras cinco meses de almacenamiento, se observó que la principal fuente de pérdida de humedad fue la cáscara, constatándose que su grosor se redujo en más de 30%. Asimismo, durante periodos de almacenamiento largos, se encontró que disminuyeron los colores de la fruta y de los arilos, elevándose los niveles de total de sólidos solubles (TSS), pH, TSS:acidez titulable y BrimA durante el almacenamiento. Se observó que a mayor temperatura y periodo de almacenamiento, disminuyeron la resistencia a la perforación y los parámetros de compresión de la fruta (firmeza, dureza y biorendimiento). Estos resultados demuestran que, para asegurar que la fruta desarrolle sus mejores atributos de calidad tanto internos como externos, deberá almacenarse durante un periodo de dos a tres meses y a una temperatura de 5°C.

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“…Due to respiration of fresh products closed in Xtend® bags, the oxygen concentration inside the bag decreases, while at the same time the amount of carbon-dioxide increases. Simultaneously, as the product transpires, the relative humidity in the bag increases, however, the controlled diffusivity of the Xtend® material allows any excess moisture to escape, keeping the RH at the level 90-95%, which is highly favorable for storage and shelf-life extension (Artes et al 2000;Aharoni et al 2008). Such storage conditions seem to be beneficial for fresh unripe hazelnut storage, especially as an alternative, where modified atmosphere conditions are available for producers or retailers equipped only with standard cold storage.…”

Section: Introductionmentioning

confidence: 99%

Effects Of Storage Conditions On The Quality Of Unripe Hazelnuts In The Husk

Markuszewski

Kopytowski

2015

Journal of Horticultural Research

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The purpose of the study was to assess the storability of unripe hazelnuts in the husk of four cultivars: 'Hall's Giant', 'Catalan', 'Webb's Prize Cob' and 'Cosford'. The nuts were stored in normal and controlled atmospheres, and in Xtend® bags for three months. A quality assessment was performed based on the following parameters: weight of the nut in the husk and without the husk, weight of the kernel, percentage of nuts with husk attached, dry matter content in kernels, infection with fungal diseases, and the presence of physiological disorders. The study demonstrated that hazelnuts stored in Xtend® bags and under a controlled atmosphere had a higher weight for the nut in the husk and without the husk, as well as a higher weight of the kernel and water content when compared to batches of hazelnuts stored in a normal atmosphere. The percentage of nuts remaining in the husk was also higher when stored under such conditions. For the majority of investigated cultivars the storage in Xtend® bags, and to a lesser extent under normal atmosphere conditions, resulted in a substantial increase in nuts infected with fungal and abiotic diseases. Among investigated cultivars, 'Hall's Giant' turned out to be the most resistant to storage diseases.

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Modified Atmosphere Packaging of Pomegranate

Cited by 121 publications

References 9 publications

Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit

Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit

Influence of storage temperature and duration on postharvest physico-chemical and mechanical properties of pomegranate fruit and arils

Effects Of Storage Conditions On The Quality Of Unripe Hazelnuts In The Husk

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