Individual shrink wrapping extends the storage life and maintains the quality of pomegranates (cvs. ‘Mridula’ and ‘Bhagwa’) at ambient and low temperature

• Published in: Journal of food science and technology 2018-01, Vol.55 (1), p.351-365
• Main Author: Sudhakar Rao, D. V.
• Format: Article
• Language: English
• Subjects: Acidity; Ambient temperature; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Color; Cultivars; Food preservation; Food Science; Fruits; Low temperature; Moisture content; Nutrition; Original; Original Article; Packaging; Pomegranates; Sensory properties; Shelf life; Shrink wrapping; Storage; Storage life; Storage temperature; Studies; Sugar; Temperature; Temperature effects; Weight loss; Weight reduction
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-017-2945-5

The present investigation was carried out to study the response of two commercial pomegranate cultivars to individual shrink wrapping in extending the storage life and quality maintenance. Pomegranate fruits (‘Mridula’ and ‘Bhagwa’) were individually shrink wrapped using three semi-permeable films (Cryovac ® BDF-2001, D-955 and normal LDPE) and stored at ambient (25–32 °C and 49–67% RH) and low temperature (8 °C and 75–80% RH). Shrink wrapping greatly reduced weight loss in both cultivars irrespective of the film used and storage temperature. Weight loss in shrink wrapped (D-955 film) ‘Mridula’ and ‘Bhagwa’ after 1 month storage at ambient temperature was respectively 1.40 and 1.05%, when compared to 22.92 and 22.53% in non-wrapped fruits. After 3 months at 8 °C, shrink wrapped ‘Mridula’ and ‘Bhagwa’ fruits lost only 0.43 and 0.68% weight respectively, compared to 17.23 and 21.67% in non-wrapped ones. Shrink wrapping significantly reduced the respiration rate at ambient temperature and the response varied with variety and film used. Shrink wrapped fruits of both cultivars retained the original peel colour (Hunter h∘ and C* values) to a maximum extent during 3 months storage at 8 °C and shelf-life period at ambient temperature. Irrespective of variety and film, shrink wrapping maintained the peel thickness and peel moisture content, significantly much higher than non-wrapped fruits at both temperatures. Compared to ‘Mridula’ cultivar, ‘Bhagwa’ responded well to shrink wrapping during prolonged storage at both temperatures with better maintenance of quality in terms of appearance, colour, juice content, TSS, acidity, sugars and sensory attributes. At ambient temperature, shrink wrapping with D-955 or LDPE film extended the storage life of ‘Mridula’ and ‘Bhagwa’ for 3 weeks and 1 month respectively, whereas at 8 °C both could be stored for 3 months with 3 days of shelf life.