Postharvest quality responses of pomegranate fruit (cv. Shishe-kab) to ethanol, sodium bicarbonate dips and modified atmosphere packaging

Abstract

Pomegranate fruit is very popular due to its high commercial importance and health benefits. This experiment aimed to evaluate the sensory quality, color, and biochemical properties (TSS, TA, TSS/TA, anthocyanin content and total antioxidant capacity) of pomegranate fruit under post-harvest treatments, included ethanol (EtOH), sodium bicarbonate (SBC), and different packaging. Experimental treatments included: 10% (v/v) EtOH, 1% (w/v) SBC, and the type of packaging (passive-MAP and vacuum). Fruit were then stored at 5±1°C and 90% relative humidity for ten weeks. The peel and aril color evaluations indicate that EtOH treatment and vacuum packaging (VP) improved the quality of pomegranate color by increasing a* and decreasing L*. These treatments made the skin color and aril color lighter and redder in pomegranate. In addition, the treatments reduced decay and maintained total soluble solids (TSS), and titratable acidity (TA). Interestingly, EtOH treatment improved fruit nutritional quality as it increased total antioxidant capacity and anthocyanin content by 20% and 50%, respectively, compared to the control. The sensory analysis indicated that treated fruit with EtOH and VP scored higher in taste, color, texture, and appearance, and showed the best acceptability from the panelists’ viewpoint. In conclusion, EtOH and VP significantly improved pomegranate fruit quality during cold storage since preserved sensorial quality and bioactive compounds and reduced decay.

Edible Coatings and Films for Preparation of Grapevine By-Product Infusions and in Freshly Processed Products

“…A plum coating with 3% alginate reduced ethylene production and increasing storage time by 2 weeks [234]. According to Dorostkar and Moradinezhad [235], coating pomegranate with 1% sodium bicarbonate had a beneficial effect in maintaining total soluble solids and titratable acidity and reduced its decomposition. In guava, chitosan coating delayed ripening and improved its antioxidant properties [236].…”

Использование Современных Технологий Обработки Для Увеличения Срока Хранения Фруктов И Овощей. Обзор Предметного Поля

“…Растительные продукты, такие как папайя, маш и перец чили, были упакованы по этой технологии, что продлило срок их хранения при охлаждении [119][120][121]. Кроме того, технологию вакуумной упаковки использовали в сочетании с другими способами, такими как покрытие альгинатными пленками [122], обработка этанолом и другими веществами [123], с целью увеличения срока годности [122], либо для улучшения органолептических показателей [123].…”

Efficacy of active and passive modified atmosphere packaging on quality preservation and storage life of pomegranate fruit and arils: A review

“…Although the respiration rate of pomegranate fruit is slow in cold temperatures, how ever, during the respiration process, oxygen (O 2 ) is consumed and dioxide carbon(CO 2 ) is produced, which changes the composition of the gas inside the package (passive MAP). In addition to passive MAP, the initial modification of respiratory gases (active MAP) based on the physiology of the product, envi ronmental conditions and the properties of the pack aging materials has a significant effect in reducing respiratory activity and increasing the shelf life (Opara et al, 2015;Opara et al, 2017;Belay et al, 2018;Dorostkar and Moradinezhad, 2022). Despite the advantages of MAP, ultralow or high concentrations of gases inside packages may cause damage to the texture.…”