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Discrimination of Pomegranate Fruit Quality by Instrumental and Sensory Measurements during Storage at Three Temperature Regimes
Author(s) -
Arendse Ebrahiema,
Fawole Olaniyi Amos,
Opara Umezuruike Linus
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12424
Subject(s) - aril , titratable acid , chemistry , flavor , cold storage , food science , relative humidity , flavour , storage effect , sensory analysis , horticulture , botany , biology , meteorology , physics , interspecific competition
Discrimination of “ W onderful” pomegranate fruit quality was carried out by simulating storage duration at different temperature regimes. Commercially harvested fruits were stored at 5, 7.5 and 10 C with 92% relative humidity for 4 months in order to determine suitable storage conditions based on the combination of instrumental and sensory measurements. Instrumental measurements such as aril texture, aril color, total soluble solids ( TSS ), titratable acidity ( TA ), TSS : TA , juice content as well as total phenolics and anthocyanins were measured. Discriminant analysis showed that storage time rather than storage temperature led to the reduction in overall quality when storing fruits beyond 2 months. Based on sensory attributes, suitable storage temperature and duration at 5 C for 2 months was when the overall flavor was highly rated. Furthermore, the proposed storage conditions was supported when instrumental measurements showed a reduction in the overall quality parameters after 2 months of storage. Practical Applications Maintaining the cold chain during long‐term storage is important for the preservation of fresh food quality. This study used a combination of objective (instrumental) and trained sensory panel measurements of fruit quality to determine suitable storage conditions for “Wonderful” pomegranate fruit. Results of aril sensory analysis showed that overall flavour and appearance were highly rated when fruit were stored for 2 months at 5C and 92% relative humidity. Similarly, results of instrumental measurements showed that fruit could be stored for 2 months at 5C and 92% without significant reductions in health‐benefitting and aril color. Storing fruit beyond 2 months led to a reduction in overall quality and may cause development of off‐flavors. The outcomes of this study suggest that a storage life of 2 months at 5C and >90% relative humidity is recommended for commercial storage of “Wonderful” pomegranates to maintain sensory quality and minimize reductions in health‐promoting components.