Evaluation of color and texture characteristics of ready to eat pomegranate arils during storage and optimization of packaging conditions using response surface methodology (RSM)

Production of “Ready to eat” pomegranate arils in addition to unique sensory and nutritional properties, provides the possibility of increasing the pomegranate consumption. Color and texture are two important characteristics in consumer acceptance. The present study investigated the effect of packaging type include vacuum packaging (%0), modified atmosphere (%10) and normal atmosphere packaging (%21), storage temperature (4,12,20˚c) and storage time (4,10,16 days) on weight loss, pH, total anthocyanin content, color properties (computer vision system) and hardness of pomegranate arils. The extracted pomegranate arils packed with gas concentrations of oxygen (%0-10-21) and then samples were in different temperatures for 16days. Based on the results, the lowest of weight loss was in vacuum packaging, the highest of total anthocyanin content and optimal hardness were in the modified atmosphere packaging. The stability of anthocyanin in vacuum packaging decreased with increasing pH. Effect of packaging type on color components of L *, a * was not significant (p> 0.05); However, the redness component (a *) decreased during storage that was highly correlated with decreasing of total anthocyanin. The anthocyanin pigment is responsible for red color of pomegranate arils .The results showed that the weight loss increased with increasing storage time and temperature and other quality characteristics such as pH, hardness, total anthocyanin content decreased. Modified atmosphere packaging was demonstrated the best type of packaging and also based on optimization results, the best of oxygen concentration, temperature and storage time for maintaining of pomegranate arils is, respectively, %7, 5°C and 11days.