Hot water, UV‐C and superatmospheric oxygen packaging as hurdle techniques for maintaining overall quality of fresh‐cut pomegranate arils

Abstract

UV-C and HO either alone or in combination are promising techniques to preserve the quality of pomegranate arils for up to 14 days at 5 °C.

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

“…Molar de Elche) packaged under high oxygen atmospheres (%90 kPa O 2 ) compared to those under passive MAP at 5 C. The authors suggested that high O 2 levels enhanced the production of reactive O 2 species and caused respiratory stress leading to increased aril RR. This consistent with the arils RR observed in this study, although RR obtained are higher than those reported by Maghoumi et al (2013). 3.3.…”

“…High O 2 atmospheres (100 kPa O 2 ; 95 kPa O 2 + 5 kPa CO 2 ; 80 kPa O 2 + 20 kPa CO 2 ; 75 kPa O 2 + 25 kPa CO 2 ) significantly reduced RR of fresh-cut onions stored at room temperature for 9 d (Chunyang et al, 2010). In contrast, Maghoumi et al (2013) reported an increase in RR within the range of 17.7-23.0 nmol kg À1 s À1 for minimally processed pomegranate arils (cv. Molar de Elche) packaged under high oxygen atmospheres (%90 kPa O 2 ) compared to those under passive MAP at 5 C. The authors suggested that high O 2 levels enhanced the production of reactive O 2 species and caused respiratory stress leading to increased aril RR.…”

The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices

“…The initial increase in POD activity may be due to progressive tissue damage during storage (Maghoumi et al 2013b). PPO and POD showed similar behavior throughout the experiment, this agreed with Richard-Forget and Gauillard (1997) that the role of POD in enzymatic browning in apples is highly correlated to PPO activity.…”

Developing an antimicrobial packaging of ready-to-eat pomegranate arils based on vapors of brandy or distillery ethanol

“…4 decontamination interventions, such as washing with sanitizing agents (chlorine or hot water), or exposure to ultraviolet (UV) light, in sequence or not with modern packaging technologies (e.g., modified atmospheres packaging-MAP) (López-Rubira, Conesa, Allende, & Artés, 2005;Maghoumi et al, 2013a). According to the literature, potential combinations of the latter technologies may provide extended commercial shelf-life of RTE arils but no longer than 10 to 14 days at cold storage, while several negative effects have been reported such as degradation of anthocyanins (washing with hot water) or limited inhibitory action against yeasts and moulds (e.g., UV exposure) (Ayhan & Eştürk, 2009;López-Rubira, Conesa, Allende, & Artés, 2005;Sepúlveda, Galletti, Sáenz, & Tapia, 2000).…”