Response of pomegranate arils (cv. Wonderful) to low oxygen stress under active modified atmosphere condition

Abstract

Pomegranate arils (cv. Wonderful) can tolerate down to 1.9 kPa O and 2.3 kPa O concentrations at 5 °C and 10 °C respectively. © 2018 Society of Chemical Industry.

Effects of Argon-Based and Nitrogen-Based Modified Atmosphere Packaging Technology on the Quality of Pomegranate (Punica granatum L. cv. Wonderful) Arils

“…During cold storage, the gas composition changed significantly (p < 0.05) from the initial value in the bags of all treatments, as shown in Figure 4. A decrease in the CO 2 content and a corresponding increase in the O 2 concentration was observed in all treatments, as observed by Baley et al at the storage temperature of 5 • C [58]. Results show that CO 2 increased to a greater extent in CTR and MAPN 2 bags, in particular after day 4.…”

“…MAPAr, in the end, was the treatment that allowed maintaining the highest percentage of O 2 (80%) within the sealed packages. ments, as observed by Baley et al at the storage temperature of 5 °C [58]. Results show that CO2 increased to a greater extent in CTR and MAPN2 bags, in particular after day 4.…”

Colletotrichum Gloesporioides Inhibition In Situ by Chitosan-Ruta graveolens Essential Oil Coatings: Effect on Microbiological, Physicochemical, and Organoleptic Properties of Guava (Psidium guajava L.) during Room Temperature Storage

“…In addition, when O 2 is not available, fruits degrade glucose anaerobically by glycolysis to generate energy. In the glycolysis pathway, aldehydes, alcohols, and lactates are produced causing an accumulation of anaerobic byproducts which produces off-flavors associated with physiological disorders, leading to an unacceptable eating quality [96,97]. This will explain at the beginning with low oxygen available for respiration, glucose is consumed anaerobically to produce energy.…”

“…Usually, modified atmosphere packaging (MAP) storage and controlled atmosphere (CA) storage are used to increase the shelf life of fruits and vegetables [105]. If O 2 concentration declines below the critical limit required for sustaining anaerobic respiration, fermentation will set in—resulting in the development of off-flavor [97,106]. On the other hand, the presence or the accumulation of high CO 2 concentration could also have a negative effect on fruit quality by accelerating changes in color and firmness, and increasing the solubilization of pectic compounds [107].…”

“…However, it is possible that the components of the essential oil oxidize some enzymes involved with the deterioration of pectines, delaying the ripening process of the fruits and maintaining the firmness of the fruit for a more extended period [95]. Generally, it is believed that softening and deterioration is decreased due to a reduction in the activity of the cell wall hydrolases, such as polygalacturonase, pectin methylesterase and ß-galactosidase, as well as reduction in the solubilization and depolymerization of the cell wall pectin, induced by some components of the essential oil [97]. It has been well documented that chitosan-essential oils reduce transpiration and increase water retention, providing turgor to the fruit cells maintaining firmness [111,112,113].…”