Influence of film wrapping and fludioxonil application on quality of pomegranate fruit

D’Aquino, Salvatore; Palma, Amedeo; Schirra, M.; Continella, Alberto; Tribulato, E.; Malfa, Stefano La

doi:10.1016/j.postharvbio.2009.08.006

Cited by 69 publications

(75 citation statements)

References 27 publications

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“…Furthermore, it appears that the possible effect of atmosphere modification (10-15% CO 2 ) on the overall concentration of anthocyanins could be dependent on fruit type. The findings of the present study are in accordance with the previously reported results in this regard (5,19).…”

supporting

confidence: 94%

“…The edible parts of pomegranate fruit are a rich source of acids, sugars, vitamins, polysaccharides, polyphenols, essential minerals, and various kinds of antioxidants, including anthocyanins and ellagitannins, ellagic acid, punicalagin and punicalin. These compounds have the potential to inhibit oxidative stress, have a positive effect on controlling the risk factors for cardiovascular diseases (CVDs), and can stop the progress of such diseases (4,5).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Modified Atmosphere Packaging on Aril Physico-chemical and Microbial Properties of Two Pomegranate Cultivars (Punica granatum L.) Grown in Iran

2016

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A B S T R A C TBackground 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% O 2 + 15% CO 2 , while 'Malas-e-Saveh' treated with 20% O 2 + 5% CO 2 showed the highest degree of TSS. The mean value of a* in 'Malas-e-Saveh' arils packed with normal and (15% O 2 + 10% CO 2 + 75% N 2 ) atmosphere increased significantly. The L* showed a decrease in 'YousefKhani'. 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-eSaveh'. The lowest microbial counts were recorded under the atmosphere containing 10 and 15% CO 2 . Conclusions:Packaging of 'Malas-e-Saveh' arils in 15% O 2 + 10% CO 2 and 'Yousef-Khani' in 15% O 2 + 10% CO 2 or 10% O 2 + 15% CO 2 is recommended to extend the shelf-life of ready-to-eat arils.

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supporting

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Effect of Modified Atmosphere Packaging on Aril Physico-chemical and Microbial Properties of Two Pomegranate Cultivars (Punica granatum L.) Grown in Iran

2016

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“…These and other researchers have also shown that the physicchemical properties of pomegranate cultivars vary among agroclimatic regions Opara et al 2009;Zarei et al 2010). Furthermore, several chemical properties and phytonutrients such as the vitamin C, total phenolics, total tannins and condensed tannins, total soluble solids and anthocyanins in the peel and arils of various pomegranate cultivar have been reported (Artés et al 2000a, b;Al-Said et al 2009;Opara et al 2009;D' Aquino et al 2010;Zarei et al 2010).…”

Section: Pomegranate Fruit Qualitymentioning

confidence: 82%

“…Beside chilling injury another major storage challenge is the effect of weight loss on the pomegranate fruit, which leads to hardening and browning of the rind and arils (Artés et al 2000a, b;Nanda et al 2001;D' Aquino et al 2010). Weight loss is regarded as a major cause of loss of visual quality for horticultural products, as excessive transpiration can lead to desiccation, shriveling, wilting, reduced firmness and crispness and promotes senescence by lowering the endogenous enzymatic processes or regulators and ageing (Ben-Yehoshua and Rodov 2003).…”

Section: Weight Lossmentioning

confidence: 99%

Modified Atmosphere Packaging of Pomegranate Fruit and Arils: A Review

Caleb

Opara

Witthuhn

2011

Food Bioprocess Technol

199

127

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Ongoing global drive for a healthier diet has led to a rise in demand for convenient and fresh food produce, with high nutritional value and free of additives. Minimally fresh processed fruits and vegetables, satisfies the consumers' perception of a high nutritional quality and convenience produce. Minimally processed fruit and vegetables are susceptible to increased deterioration in quality and microbial infestation due to increase in endogenous enzymatic processes and respiration rate. Modified atmosphere packaging (MAP) technology offers the possibility to retard produce respiration rate and extend the shelf life of fresh produce. However, it is important to correlate the permeability properties of the packing films with the respiration rate of the produce, in order to avoid anaerobic conditions which could lead into fermentation of produce and accumulation of ethanol. Hence, mathematical prediction modelling is now widely applied in the design and development of effective MAP technology in both whole and minimally processed fresh produce. With increasing global interest in postharvest handling and nutrition value of pomegranate, MAP of minimally processed pomegranate arils offers additional innovative tool for optimal use and value addition, including the utilization of lowergrade fruit with superficial peel defects such as; cracks, splits, and sunburnt. This review paper highlights the current status and applications of modified atmosphere packaging in whole fruit and minimally processed pomegranate arils and identifies future prospects.

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“…Storage temperature is the determining variable for deterioration. Individual shrink wrapping maintained freshness, inhibited husk scald and extended the shelf-life of pomegranates for 6 weeks at 5-6°C while seal packed kinnow fruits (LDPE) at ambient temperature showed more spoilage due to accumulation of more humidity in vicinity of fruits which aggravates microbial attack (Jawandha et al 2012;Aquino et al 2010).…”

Section: Discussionmentioning

confidence: 99%

Extension of the shelf life of guava by individual packaging with cling and shrink films

2015

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Guava is a climacteric fruit so physico-chemical changes continuously occur after harvest till fruit become unfit for consumption and suffers from post harvest losses. The main objective of this work was to assess the effectiveness of individual film in form of Shrink and Cling wrap on shelf life of guava. Fruits were individually packed in polythene bags (LDPE) of 200 gauge thickness by Shrink and Cling wrapping and stored at 7±3°C. Individual wrapping reduced the magnitude of changes during storage i.e., ripening process drastically as evident from lower total soluble solids, higher ascorbic acid, polyphenol content with lower polyphenol oxidase activity and physiological loss of weight (PLW) was less than 3.5 %. Film wrapping preserved freshness of wrapped fruits as they remained acceptable for whole storage time in contrast to control fruits which turned unacceptable by 15 th day of storage. Control fruits showed significant compositional changes as well as in polyphenol content, ascorbic acid and reduced number of marketable fruits while Cling and Shrink wrapping enhanced the shelf life by 10 days.

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Influence of film wrapping and fludioxonil application on quality of pomegranate fruit

Cited by 69 publications

References 27 publications

Effect of Modified Atmosphere Packaging on Aril Physico-chemical and Microbial Properties of Two Pomegranate Cultivars (Punica granatum L.) Grown in Iran

Effect of Modified Atmosphere Packaging on Aril Physico-chemical and Microbial Properties of Two Pomegranate Cultivars (Punica granatum L.) Grown in Iran

Modified Atmosphere Packaging of Pomegranate Fruit and Arils: A Review

Extension of the shelf life of guava by individual packaging with cling and shrink films

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