The influence of liner packaging on weight loss and decay of pomegranate fruit

Effect of Gum Arabic and Starch-Based Coating and Different Polyliners on Postharvest Quality Attributes of Whole Pomegranate Fruit

“…During postharvest handling, storage and export, pomegranate fruit is usually packaged in a multi-layered system which consists of components such as cardboard ventilated carton, polyliners and a carry bag [21][22][23]. This multi-layered packaging system is a postharvest tool that preserves the quality of fresh whole pomegranate fruit [23].…”

“…To extend fruit storage and shelf life, polyliners are designed to minimize weight loss, respiration rate, condensation of water vapor and microbial proliferation [23,24,26]. For instance, studies by Lufu et al [21] recommended the use of micro-perforated Xtend ® and macro-perforated (2 mm) polyliners to reduce weight loss and the development of decay in 'Wonderful' pomegranates during cold storage (5 • C). Similarly, Selcuk and Erkan [27] found that 'Hicrannar' pomegranates packaged in Xtend ® and ZOEpac ® polyliners, recorded the least weight loss and decay development during a 120 d cold storage (6 • C).…”

Characterising water loss in pomegranate fruit cultivars (‘Acco’, ‘Herskawitz’ & ‘Wonderful’) under cold and shelf storage conditions

“…Research showed that cultivars such as 'Bhagwa', 'Ruby' and 'Wonderful' can lose 20-25 % of the initial fruit weight within 4 weeks at temperature and relative humidity of 22 ⁰ C and % 13,17 . During prolonged cold storage, the fruits 'Bhagwa', 'Ruby' and 'Wonderful' lose between 10 -16 % of their weight within 12 weeks at 5 -7 ⁰ C and 90 -95 % RH 13,[17][18][19] . A weight loss above 5 % causes shrivelling 14,20 .…”

“…Plastic liners and modified atmosphere packaging 18,19,[24][25][26][27][28] , individual shrink wrapping 6,19,29 , waxing and surface coatings 6,15,30 . These techniques have been applied with great success in minimising the loss of water.…”

“…These techniques have been applied with great success in minimising the loss of water. However, if not properly used, shrink wrapping and surface coating/waxing can cause anaerobic respiration which leads to the production of off flavours 31,32 while plastic liners cause moisture condensation within the bags promoting fruit decay 18 .…”