:: Volume 3, Issue 4 (Oct-Dec 2016) ::
Nutr Food Sci Res 2016, 3(4): 29-40 Back to browse issues page
Effect of Modified Atmosphere Packaging on Aril Physico-chemical and Microbial Properties of Two Pomegranate Cultivars (Punica granatum L.) Grown in Iran
Sedighe Tavasoli Talarposhti, Mohsen Barzegar , Zohreh Hamidi-Esfahani
Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
Abstract:   (5066 Views)

Background and Objectives: Edible parts of pomegranate fruits are a rich source of bioactive compounds. The present research examines the effect of modified atmosphere packaging on the fruit physico-chemical and microbial properties of two commercial pomegranate cultivars grown in Iran.

Materials and Methods: The arils were packaged and stored under four different atmospheres. All of the packaged samples were stored at 4 °C for 15 days.

Results: The results revealed an increase in total acidity of all treatments. The highest total soluble solid (TSS) was observed in ‘Yousef-Khani’­ stored in 10% O2 + 15% CO2, while ‘Malas-e-Saveh’ treated with 20% O2 + 5% CO2 showed the highest degree of TSS. The mean value of a* in ‘Malas-e-Saveh’ arils packed with normal and (15% O2 + 10% CO2 + 75% N2) atmosphere increased significantly. The L* showed a decrease in ‘Yousef-Khani’­. Total phenolic compounds gradually increased during storage. After storage, decreases in total anthocyanin contents ranged from 12 to 30% for ‘Yousef-Khani’­. The overall antioxidant activity of arils in ‘Yousef-Khani’ showed a 6-15% increase during storage. However, a reverse effect was observed for ‘Malas-e-Saveh’. The lowest microbial counts were recorded under the atmosphere containing 10 and 15% CO2.

Conclusions: Packaging of ‘Malas-e-Saveh’ arils in 15% O2 + 10% CO2 and ‘Yousef-Khani’ in 15% O2 + 10% CO2 or 10% O2 + 15% CO2 is recommended to extend the shelf-life of ready-to-eat arils.

Keywords: Pomegranate, Modified atmosphere, Phenolic compounds, Anthocyanin, Antioxidant activity

Keywords: Pomegranate, Modified atmosphere, Phenolic compounds, Anthocyanin, Antioxidant activity
Full-Text [PDF 601 kb]   (5106 Downloads)    
Article type: Research | Subject: Food Science
Received: 2016/02/23 | Accepted: 2016/10/24 | Published: 2016/10/24



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