Possible use of organic compounds on shelf life and quality properties of peeled pomegranate

• Main Authors: Hamed Kaveh, Safieh Vatandoost
• Format: Article
• Language: English
• Published: Wiley 2020-01-01
• Series: Food Science & Nutrition
• Subjects: “Ardestani”; Aloe vera; aril quality; customer acceptance; saffron extract
• Online Access: https://doi.org/10.1002/fsn3.1351

Abstract Pomegranate cultivar (“Ardestani”) peeled and packed in polyethylene containers and treated with different natural products. Two concentrations of Aloe vera gel (10 and 15%), two different levels of saffron petal extracts (10 and 20% V/V) and two concentrations of saffron style extract (0.1 and 1% V/V) and control in one storage condition (7°C and 85% RH) were the treatments that applied by a full factorial randomized method. We examined natural substances for their possible application in extending the shelf life of fresh‐cut horticultural products to find a new approach for packaging and exporting pomegranates. About 13.8% mass loss in the 12th day of storage occurred because of higher enzymatic activity and lower membrane resistance. Our results show that all treatments significantly reduced mass loss, and Aloe vera gel treatments combined with saffron petal extract were the best. Although all treatments decreased ion leakage, Aloe vera gel and saffron petal extract reduced it significantly. Ion leakage incidence of arils at day 12 was lower in Aloe vera gel and saffron petal extract treatment compare to control. Application of both saffron extracts on arils reduced decay incidence and chilling injury from 86.67% to 6.67% and 60% to 26.67%, respectively. Total acidity, soluble solids content, total phenol content, anthocyanin content, and antioxidant capacity of arils changed differently in different treatments, and saffron petal extract significantly was the best one and increased anthocyanin content, total phenol content, and antioxidant capacity in arils. The microbial contamination increased in more extended storage, although both saffron extracts were successfully suppressed mold and bacteria growth below acceptable limits in 14 days at 7°C.