Effect of perforation-mediated modified atmosphere packaging and storage duration on physicochemical properties and microbial quality of fresh minimally processed ‘Acco’ pomegranate arils
Abstract
196 words
This study investigated the effects of number of perforations (P-0, -3, -6 and -9 per 160.1 cm2) and
storage duration on the physicochemical quality attributes and microbiological quality of fresh minimally
processed pomegranate (Punica granatum L., cv. Acco) arils stored at 5 ?C for 15 days. Arils were analysed
for physicochemical quality attributes on day 0, 3, 6, 9, 12 and 15. Microbial analyses for aerobic mesophilic
bacteria, yeast and moulds were made on 0, 6, 10 and 14 day, and the presence of Escherichia coli
was tested before and at the end of storage. Headspace gas composition was significantly influenced by
number of perforation. Highest CO2 accumulation was observed in non-perforated MAP, while O2 concentration
increased with increase in number of perforations in PM-MAP. Highest decrease in total
soluble solids (TSS) from 15.4 to 13.1?Brix was observed in P-9 PM-MAP arils. Highest counts of aerobic
mesophilic bacteria (5.5 log CFU g?1) and yeast and moulds (5.3 log CFU g?1) were observed in P-0 and P-
9 PM-MAP. No E. coli were detected before and at the end of storage. Overall, P-3 and P-6 PM-MAPs better
maintained quality attributes of pomegranate arils than P-0 and P-9.
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