Extending the shelf life and maintaining quality of minimally-processed pomegranate arils using ascorbic acid coating an
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ORIGINAL PAPER
Extending the shelf life and maintaining quality of minimallyprocessed pomegranate arils using ascorbic acid coating and modified atmosphere packaging Farid Moradinezhad1 · Elham Ansarifar2 · Mina Mohammadian Moghaddam1 Received: 28 April 2020 / Accepted: 30 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Demand for minimally processed ready-to-eat pomegranate arils increased in the market over the past decade due to their high nutritional value, sensory characteristics, convenience, and health benefits. The objective of this study was therefore to investigate the effect of ascorbic acid coating and modified atmosphere packaging (MAP) on the physicochemical, microbiological, sensory quality characteristics and shelf life of pomegranate arils Shishe-Kab cultivar. Treatments were: passive-MAP, passive-MAP (washed arils with water), active-MAP1 (35.2% O2, 0.3% CO2, 64.5% N2), active-MAP2 (15.5% O2, 20% C O2, 64.5% N2), active-MAP1 + ascorbic acid, and active-MAP2 + ascorbic acid. The results indicated that experimental treatments significantly influenced some of the physicochemical parameters of pomegranate arils as pH and redness increased. A combination of active packaging (MAP1 and MAP2) and ascorbic acid coating preserved the redness of arils and had higher a* values compared to control and other treatments after 20 days of cold storage. Interestingly, samples packed in active-MAP with or without ascorbic acid coating helped to keep the sensory qualities with acceptable eating quality, as well as significantly extended the shelf life (about 30%) of pomegranate arils ‘Shishe-Kab’ cultivar in refrigerated storage at 3 °C compared to passive MAP. In conclusion, the results revealed that higher O2 or CO2 concentration than air in packages (active-MAP) alone and plus ascorbic acid coating can prolong the lag time of microorganisms and extend the shelf life of pomegranate arils more than 20 days during cold storage at 3 °C. Overall, sensory scores were also higher in ascorbic acid coated arils that were quite acceptable even after 20 days of storage at 3 °C. Keywords Active-MAP · Microbial stability · Passive-MAP · Punica granatum · Quality enhancement
Introduction The pomegranate belongs to the family Punicaceae (Punica granatum L.) and is widely cultivated in tropical and subtropical regions of Iran. The edible part of the pomegranate is called aril that contains water, total sugars, mainly fructose and glucose, and pectin, organic acids such as ascorbic acid, citric acid, and malic acid, and bioactive compounds such as phenolics and flavonoids, anthocyanins [1]. * Farid Moradinezhad [email protected]; [email protected] 1
Department of Horticultural Science, Faculty of Agriculture, University of Birjand, Birjand, Iran
Social Determinants of Health Research Center, Department of Public Health, Nutrition Science and Food Technology, School of Health, Birjand University of Medical Science, Birjand, Iran
2
Pomegranate fruits are known
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