Effect of modified atmosphere packaging on the extension of storage life and quality maintenance of pomegranate (cv. 'Bhagwa') at ambient and low temperatures

摘要

Pomegranates (cv. 'Bhagwa') packed in four semi-permeable films (Cryovac(A (R)) BDF-2001, D-955, RD-106 and normal LDPE) were stored at ambient temperature (25-30 A degrees C, 60-70% RH) and low temperature (8 A degrees C, 80-85% RH) to study the effect of modified atmosphere (MA) packaging on storage life extension and quality maintenance. O-2 and CO2 levels generated inside MA packs differed significantly with the film type wherein extremely high CO2 (& 70%) and low O-2 (1% or less) were observed in BDF film during 3 weeks at ambient temperature and 3 months at 8 A degrees C. Moderate O-2 (3-8%) and CO2 (7-11%) were maintained in D-955 film, whereas very high O-2 (18-20%) and low CO2 (2-4%) were maintained in RD-906 film. Significantly low weight loss of 0.73 and 0.52% was observed in MA packed (D-955) fruits after 3 weeks at ambient and 3 months at 8 A degrees C respectively compared to 19.0 and 17.8% in non-packed fruits. Fruits packed in D-955 film also retained original peel colour (L*, hA degrees and C*), whereas colour was adversely affected in fruits packed in low permeable BDF film. MA packaging maintained peel thickness and peel moisture, significantly higher than non-packed fruits at both temperatures. TSS, acidity, sugars, antioxidants and sensory qualities were better in D-955 and LDPE packed fruits at both ambient and 8 A degrees C storage, whereas quality was adversely affected in BDF film packed fruits. MA packed (D-955 and LDPE) fruits had less spoilage up to 3 weeks at ambient (5.5 and 8.3%) and 3 months at 8 A degrees C (2.8 and 9.7%). Quality got deteriorated by 4 weeks at ambient temperature and 4 months at 8 A degrees C with enhanced spoilage. Pomegranate fruits cv. 'Bhagwa' can thus be stored safely for 3 weeks at ambient and 3 months at 8 A degrees C storage by MA packaging in D-955 or LDPE film with least weight loss and maintenance of nutritional quality.