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Paper Information

Journal:   NUTRITION AND FOOD SCIENCES RESEARCH   OCTOBER-DECEMBER 2016 , Volume 3 , Number 4; Page(s) 29 To 40.
 
Paper: 

EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON ARIL PHYSICO-CHEMICAL AND MICROBIAL PROPERTIES OF TWO POMEGRANATE CULTIVARS (PUNICA GRANATUM L.) GROWN IN IRAN

 
 
Author(s):  TAVASOLI TALARPOSHTI SEDIGHE, BARZEGAR MOHSEN*, HAMIDI ESFAHANI ZOHREH
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FACULTY OF AGRICULTURE, TARBIAT MODARES UNIVERSITY, TEHRAN, IRAN
 
Abstract: 

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.

 
Keyword(s): POMEGRANATE, MODIFIED ATMOSPHERE, PHENOLIC COMPOUNDS, ANTHOCYANIN, ANTIOXIDANT ACTIVITY
 
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