Impact of modified atmosphere packaging on physical and chemical properties of pomegranate arils during storage at the different temperatures

Processes such as drying, sauce making, extracting and doping reduced nutritional value and unique sensory characteristics of pomegranate. On the other hand, the difficulty in peeling and removing the arils has limited its fresh consumption. For this reason, the “ready-to-eat” pomegranate may represent a possible option to implement fresh fruit consumption. In this study, the effects of modified atmosphere packaging on quality of pomegranate arils were evaluated. Low density polyethylene (LDPE, 100μm) used for packaging materials and stored for 11 and 9 days at 4 and 10C respectively. At storage period Headspace gas composition and quality parameters (acidity, pH, TSS, firmness and color) were measured. During storage, both Oxygen concentration in head space and acidity of arils reduced but carbon dioxide concentration increased. Temperature and weight of arils in package had a significant effect (p≤0.05) on gas composition. Total soluble solid, firmness al color of arils have no significant change during storage period. LDPE pouch and storage at 4 and 10C, provided reliable shelf life of 7 and 5 days, respectively. At higher temperature macro/micro perforations would be essential on the LDPE film in order to avoid critical levels of O2 and CO2.