Modified Atmosphere Packaging of Pomegranate Fruit and Arils: A Review

Abstract

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.

Modified atmosphere efficiency in the quality maintenance of Eva apples

“…result in the production of off-flavors and pulp deterioration, which result in a fruit that is unfit for consumption (Caleb et al, 2012;Pesis et al, 2002). Accordingly, studies are needed to find the best film for product quality maintenance during storage.…”

“…Thus, there is a change in the metabolic processes (Hertog et al, 2001;Rocha et al, 2004) that slows fruit ripening, microbial growth (Cantwell, 1992;Caleb et al, 2012), moisture loss (Sabir et al, 2011), and enzymatic browning (Guan & Dou, 2010). Indeed, depending on the levels of fruit respiration and the film permeability, there may be an increase in the CO 2 levels that leads to anaerobic respiration, ethanol accumulation (Ares et al, 2007), and physiological injuries to the product.…”

Influence of storage temperature and duration on postharvest physico-chemical and mechanical properties of pomegranate fruit and arils

“…The high antioxidant activities of pomegranate fruit are attributed to high levels of polyphenolic compounds, which act as good free radical scavengers (Fawole, Opara, & Theron, 2012). In the last few years, there has also been an increase in the demand for industrial processing of pomegranate arils for fresh consumption and processed products such as food colorants, tannins for leather, jellies, jams, and wines (Caleb, Opara, & Witthuhn, 2012;Zaouay, Mena, Garcia-Viguera, & Mars, 2012).…”

Transpiration rate and quality of pomegranate arils as affected by storage conditions

“…Despite these health benefits, pomegranate consumption is still limited due to the difficulties of extracting the arils and the inconvenience caused due to phenolic metabolites which stain the hands during preparation of seeds (Opara, Al-Ani, & Al-Shuaibi, 2009). Modified atmosphere packaging (MAP) of ready-to-eat arils presents a more appealing product to consumers and increases the prospect of both production and consumption (Caleb, Opara, & Witthuhn, 2012). However, MAP could lead to water accumulation on the product surface due to water vapour build-up, *Corresponding author.…”