Postharvest quality responses of pomegranate fruit (cv. Shishe-kab) to ethanol, sodium bicarbonate dips and modified atmosphere packaging
- sensory quality,
- vacuum packaging
Copyright (c) 2022 Maryam Dorostkar, Farid Moradinezhad
This work is licensed under a Creative Commons Attribution 4.0 International License.
Pomegranate fruit is very popular due to its high commercial importance and health benefits. This experiment aimed to evaluate the sensory quality, color, and biochemical properties (TSS, TA, TSS/TA, anthocyanin content and total antioxidant capacity) of pomegranate fruit under post-harvest treatments, included ethanol (EtOH), sodium bicarbonate (SBC), and different packaging. Experimental treatments included: 10% (v/v) EtOH, 1% (w/v) SBC, and the type of packaging (passive-MAP and vacuum). Fruit were then stored at 5±1°C and 90% relative humidity for ten weeks. The peel and aril color evaluations indicate that EtOH treatment and vacuum packaging (VP) improved the quality of pomegranate color by increasing a* and decreasing L*. These treatments made the skin color and aril color lighter and redder in pomegranate. In addition, the treatments reduced decay and maintained total soluble solids (TSS), and titratable acidity (TA). Interestingly, EtOH treatment improved fruit nutritional quality as it increased total antioxidant capacity and anthocyanin content by 20% and 50%, respectively, compared to the control. The sensory analysis indicated that treated fruit with EtOH and VP scored higher in taste, color, texture, and appearance, and showed the best acceptability from the panelists’ viewpoint. In conclusion, EtOH and VP significantly improved pomegranate fruit quality during cold storage since preserved sensorial quality and bioactive compounds and reduced decay.