Active-Modified Atmosphere Packaging of Ready-to-Eat Pomegranate ( Punica granatum L.) Arils at Ambient Temperature for Extending Shelf-Life

Preethi Rokalla, Baskaran Stephen Inbaraj, Praveen Kumar Dikkala, Kandi Sridhar, Daniel Smith Dasi, Lalitha Koka, Ramalakshmi Munakala, Ranjith Galipothula, Kavitha Swarupa Rani Chelli and Naveen Kumar Kalletlapally
Additional contact information
Preethi Rokalla: College of Food Science and Technology, Pulivendula 516390, India
Baskaran Stephen Inbaraj: Department of Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan
Praveen Kumar Dikkala: Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141004, India
Kandi Sridhar: UMR1253, Science et Technologie du Lait et de l’œuf, INRAE, L’Institut Agro, Agrocampus Ouest, sF-35042 Rennes, France
Daniel Smith Dasi: College of Food Science and Technology, Pulivendula 516390, India
Lalitha Koka: College of Food Science and Technology, Pulivendula 516390, India
Ramalakshmi Munakala: College of Food Science and Technology, Pulivendula 516390, India
Ranjith Galipothula: College of Food Science and Technology, Pulivendula 516390, India
Kavitha Swarupa Rani Chelli: College of Food Science and Technology, Pulivendula 516390, India
Naveen Kumar Kalletlapally: College of Food Science and Technology, Pulivendula 516390, India

Agriculture, 2022, vol. 12, issue 2, 1-12

Abstract: Modified atmosphere packaging (MAP) has been widely applied to extend the shelf-life of fresh-cut produces, such as ready-to-eat pomegranate arils. However, many studies used MAP to extend the shelf-life of arils at 3, 4, and 15 °C. The evidence suggested that MAP can extend the shelf-life of arils at an ambient temperature. Therefore, we attempted to extend the shelf-life of ready-to-eat pomegranate arils using active MAP at an ambient temperature and evaluated its chemical, quality, and microbial properties. Samples were flushed with specific gas compositions of oxygen (O 2 ) and carbon dioxide (CO 2 ) at an ambient temperature and 60 ± 2% relative humidity (RH). The findings demonstrated that active MAP increased the titratable acidity (0.32–3.64%), anthocyanins (0.27–0.42 g/L), reducing sugars (1.06–10.13%), and total soluble solids (15–19 °Brix), while it decreased the pH (3.20–3.54) and hardness (4.60–9.40 N) with a microbial load of ≤5 log CFU/g at ambient temperature for 5 days. Ultimately, active MAP could be an effective technique to be used in ready-to-eat produce industries and has the potential to guarantee a longer shelf-life at ambient temperature without the use of refrigerator facilities.

Keywords: ready-to-eat pomegranate arils; modified atmosphere packaging; gas composition; microbial load; shelf-life (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2022
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