Effect of active-modified atmosphere packaging on the respiration rate and quality of pomegranate arils (cv. Wonderful)

Banda, Kalenga; Caleb, Oluwafemi J.; Jacobs, Karin; Opara, Umezuruike Linus

doi:10.1016/j.postharvbio.2015.06.002

Cited by 64 publications

(80 citation statements)

References 35 publications

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“…Washing and sanitization is done to remove dirt, pesticide residues, and microorganisms responsible for foodborne pathogens, quality loss, and decay (Rico, Martin‐Diana, Barat, & Barry‐Ryan, ). Outer skins (husk) of healthy whole pomegranate fruit should be rinsed with sterile distilled water (Banda, Caleba, Jacobs, & Opara, ; O'Grady, Sigge, Caleb, & Opara, ), sodium hypochlorite solution 200 ppm (Caleb, Opara, et al, ; Hussein, Caleb, Jacobs, Manley, & Opara, ), clean water for 2 min (Ghasemnezhad, Zareh, Rassab, & Sajedic, ), 200 ppm chlorine water (Bhatia & Asrey, ; Bhatia, Asrey, & Varghese, ), sodium hypochlorite solution 100 ppm for 5 min followed by rinsing with sterilized tap water (Maghoumi et al, ; Oz & ulukanli, ) and chlorinated water 150 ppm for 2 min (Ergun & Ergun, ).…”

Section: Pomegranate Minimal Processingmentioning

confidence: 99%

Minimal processing of pomegranates (Punica granatumL.)—A review on processing, quality, and shelf life

Bhatia

Asrey

2019

J Food Process Preserv

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Lifestyles of modern consumers, along with their desire for fresh, convenient, and natural products that claim health benefits, have led to the current increase in the production and consumption of fresh‐cut horticultural produce. Pomegranates are a very good source of bioactive compounds along with its unique sensory properties. However, the hard peel of pomegranates makes it difficult to release arils, thus limits its consumption as fresh fruit. Minimally processed (MP) pomegranate arils serve as a convenient option for households, retail, catering, and food services. Minimal processing operations result in quality deterioration due to water loss, softening, increased respiration, aril browning, and microbial contamination that limits the shelf life of arils. Thus, scientific methods for preserving the quality of MP arils are required. The present article reviews the literature related to the production methodology of MP arils, quality changes during storage, and various strategies to increase the shelf life of MP arils. Practical applications There is a growing demand for MP horticultural produce. The present article provides beneficial information regarding handling, processing, and storage of ready‐to‐eat pomegranate arils for the horticulture fresh‐cut industry. The various methods discussed in this paper for the enhancement of shelf life of MP pomegranate arils benefit to various stakeholders involved in the pomegranate production and minimal processing value chain. Further it could increase the commercial production and utilization of MP pomegranate arils.

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Section: Pomegranate Minimal Processingmentioning

confidence: 99%

Minimal processing of pomegranates (Punica granatumL.)—A review on processing, quality, and shelf life

Bhatia

Asrey

2019

J Food Process Preserv

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“…MAP maintains this state for a long period of time, during which deterioration is effectively showed down. The gas headspace may change during storage in MAP, but there is no additional manipulation of the internal environment (Banda, Caleb, Jacobs, & Opara, ; Gammariello, Conte, Attanasio, & del Nobile, ).…”

Section: Conventional Active Packaging Systemsmentioning

confidence: 99%

“…Gaseous composition of the environment surrounding the product only affected by the respiration of the product and the gas permeability of the film. In the case of active MAP, the removal and/or replacement of the atmosphere surrounding the product before sealing in barrier materials was applied (Banda et al, ; Rodriguez‐Aguilera, Oliveira, Montanez, & Mahajan, ).…”

Section: Conventional Active Packaging Systemsmentioning

confidence: 99%

Active packaging systems with emphasis on its applications in dairy products

Haghighi‐Manesh

Azizi

2017

J Food Process Engineering

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Nowadays, consumers are more concerned about food safety and quality. The higher demand for healthy, safe, and fresh‐like products, as well as changes in consumer preferences, promotes the development of innovative approaches in technologies to preserve food. On the other hand, the shelf life of most food products depends upon the biological, chemical, and physical interactions between the food, package, and the ambient environment. Therefore, the purpose of modern food quality preservation and assurance with packaging technologies is to enhance food safety and quality as natural a way as possible. In this regard, active packaging is an innovative concept that can be defined as a mode of packaging in which the package, the product, and the environment interact to prolong shelf life or enhance safety or sensory properties, while maintaining the quality of the product. Practical applications The implementation of active packaging is a concept in the field of food packaging which has been developed to prolong a product's shelf‐life and science dairy products are very perishable among most other food products, application of active systems can enhance their food quality and safety properly.

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“…As for fruits, MAP systems have been used successfully to preserve apple [29], banana [30], breba [31], blueberry [32], feijoa [18], grape [33], guava [34], mandarin [10], medlar [15], papaya [35], pear [36], pomegranate [37], strawberry [38] and others. In all these cases, it was possible to increase the product shelf life between 40% and up to twice with respect to atmospheric conditions.…”

Section: Map Uses To Preserve Vegetables and Fruitsmentioning

confidence: 99%

“…In these models, it is intended to represent the rates of O 2 consumption and CO 2 , ethylene and water vapor generation from the product as a function of the storage temperature, the concentration of these gases in the packaging headspace and the weight of the packaged product. In some studies, these metabolic processes developed in the fresh produce are described by using enzymatic kinetics equations [37,46,47], while in other studies, empirical or semiempirical equations are used to represent them [10,48,49]. As for the transfer of gases through the packaging and the perforations that it may have, generally have been developed models derived from the Fick's law, stating the mass balances for each gas in the system and considering the influence of the temperature at the gas permeation rates [14,50].…”

Section: Dynamics Of a Map Systemmentioning

confidence: 99%

Modified Atmosphere Packaging: Design and Optimization Strategies for Fresh Produce

Castellanos¹,

Herrera²

2017

Postharvest Handling

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Modified atmosphere packaging (MAP) is a useful preservation system that allows to significantly increase the shelf life of fruits and vegetables. The MAP results of changing the composition of the atmosphere in the packaging headspace due to the dynamic interaction between the metabolic processes of the packaged product on the one hand, in which O 2 is consumed and another gases such as CO 2 and water vapor are generated, and on the other hand, by transferring all of these gases through the package. The aim of the system is to balance these two processes in such a way that constant levels of these different gases are reached in the packaging headspace and that these equilibrium levels are as favorable as possible to preserve the product. This chapter describes design strategies to obtain a satisfactory gas transfer capacity in the MAP system through the configuration of several related variables such as the type of packing material, its thickness, the transfer surface area and the required number and diameter of perforations. For this, the necessary steps are proposed to estimate the appropriate transfer capacity according to the equilibrium gas concentrations desired to longer preserve the product by using the mass balance equations of the MAP system.

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Effect of active-modified atmosphere packaging on the respiration rate and quality of pomegranate arils (cv. Wonderful)

Cited by 64 publications

References 35 publications

Minimal processing of pomegranates (Punica granatumL.)—A review on processing, quality, and shelf life

Minimal processing of pomegranates (Punica granatumL.)—A review on processing, quality, and shelf life

Active packaging systems with emphasis on its applications in dairy products

Modified Atmosphere Packaging: Design and Optimization Strategies for Fresh Produce

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