Impact of passive modified atmosphere packaging on physicochemical properties, bioactive compounds, and quality attributes of sweet pomegranates

Abstract

In recent years, the production and consumption of pomegranate fruit is increasing rapidly throughout the world, mainly due to greater awareness of its nutritive and medicinal attributes. Pomegranates are rich sources of polyphenols, including ellagitannins, gallotannins, ellagic acids, gallagic acids, catechins, anthocyanins, ferulic acids, and quercetins. These polyphenols exhibit various biological activities, such as eliminating free radicals, inhibiting oxidation and microbial growth, and decreasing the risk of cardio-and cerebrovascular diseases and some type of cancers (Mena et al., 2011).Pomegranate fruit is grown in many different geographical regions, satisfying the nutritional and medicinal needs of populations of various countries (Holland et al., 2009). Turkey is one of the main pomegranate producers and exporters in the world and the production rate is increasing from year to year, mainly in its subtropical Mediterranean region (Ercisli et al., 2007). Although pomegranate is a nonclimacteric fruit it is subjected to continuous physiological and biochemical changes after harvest with severe problems during postharvest handling, storage, and marketing. Appearance, and especially skin and aril color, is an important quality factor for the marketing of pomegranates. Many factors affect appearance, including bruising, water loss, decay, and the development of physiological disorders during storage. In general, the major cause limiting the storage potential of pomegranates is the development of decay, which is often caused by the presence of fungal infection in the blossom end of the fruit at harvest (Hess-Pierce and Kader, 2003). Gray mold, caused by Botrytis cinerea, is the most economically important postharvest disease of pomegranates. This problem is aggravated at temperatures higher than 5 °C, which are recommended for pomegranates to avoid chilling injury (internal tissue

Does the Oxygen Permeability affect the Equilibrium Gas Concentrations in Passive Modified Atmosphere Packaged Pomegranate Arils?

“…From the data available to date, it is observed that changes in total phenolics during the storage in MAP is much more contradictory due to factors such as nature of plant tissue and the composition of atmosphere in the package headspace. Similar to our results, several authors showed that total phenolic content and total anthocyanin content slightly decreased during the storage period in low O 2 and high CO 2 atmospheres of packages of pomegranate arils (Lopez-Rubira et al 2005;Palma et al 2009;Caleb et al 2013;Martinez-Romero et al 2013), and pomegranate fruit (Selc¸uk and Erkan 2016). For pomegranate arils, declining of total phenolic content or total anthocyanin content can be explained by transforming them in to brown polymers by the action of polyphenol oxidase (PPO) as also stated by Radziejewska-Kubzdela et al (2013), Darsana et al (2016), Singh et al (2013) and Shivashankar et al (2004).…”

“…; Martinez‐Romero et al . ), and pomegranate fruit (Selçuk and Erkan ). For pomegranate arils, declining of total phenolic content or total anthocyanin content can be explained by transforming them in to brown polymers by the action of polyphenol oxidase (PPO) as also stated by Radziejewska‐Kubzdela et al .…”

Combined effects of ethephon and mepiquat chloride on late blooming, fruit set, and phytochemical characteristics of Black Diamond plum

“…First, juices were centrifuged, and the upper parts of the solutions were used directly for phytochemical analyses. Total polyphenol content was determined using the colorimetric reaction with Folin-Ciocalteu reagent (Selçuk and Erkan, 2016). Gallic acid was used as an external standard for the calibration curve, and the results were expressed as milligrams of gallic acid equivalent (mg GAE L -1 ) of fruit juice.…”

Comparison of organically and conventionally produced Batavia type lettuce stored in modified atmosphere packaging for postharvest quality and nutritional parameters

“…In other words, MAP is used for extending the storage and shelf‐life period of fresh products by changing the O 2 and CO 2 composition surrounding the products. MAP may also prevent weight loss and shriveling by creating a higher relative humidity (RH) in the surrounding environment of the products . MAP for lettuce has been shown to reduce weight loss, shrinkage, and decay, to delay senescence, and to maintain postharvest quality of lettuce heads in different types of lettuce by several researchers .…”

“…MAP may also prevent weight loss and shriveling by creating a higher relative humidity (RH) in the surrounding environment of the products. [14][15][16] MAP for lettuce has been shown to reduce weight loss, shrinkage, and decay, to delay senescence, and to maintain postharvest quality of lettuce heads in different types of lettuce by several researchers. 17,18 Harvested lettuce heads are usually exposed to uncontrolled humidity conditions during marketing and MAP helps to maintain optimal product quality.…”