Open AccessThe Effect of Various Film Packaging, Wax Coating and Storage Conditions on the Shelf Life and Quality of Pomegranate Fruits
Author(s) -
M. R. Safizadeh
Publication year - 2019
Publication title -
journal of horticultural research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.294
H-Index - 9
eISSN - 2353-3978
pISSN - 2300-5009
DOI - 10.2478/johr-2019-0008
Subject(s) - titratable acid , shelf life , punica , wax , relative humidity , chemistry , coating , food science , ascorbic acid , tray , cold storage , postharvest , horticulture , botany , biology , physics , organic chemistry , thermodynamics
In this study, ‘Rabbab’ pomegranates ( Punica granatum L.) were subjected before storage to single-layered wax coating (SLW), double-layered wax coating (DLW), individual-seal film packaging (ISP), tray wrap film packaging (TWP), and combined treatments of SLW + ISP or SLW + TWP. Treated fruits were then stored at ambient temperature (15–20 °C; 45–50% relative humidity – RH) or in cold conditions (5 °C ± 0.5; 85% RH) for 18 weeks. TWP, ISP, DLW, and SLW extended the shelf life of pomegranates for 18, 18, 12, and 11 weeks at cold (5 °C) condition, and also for 6, 5, 3, and 3 weeks at ambient condition, respectively, whereas the shelf life of control fruits were 10 and 2 weeks at cold and ambient conditions, respectively. After 18 weeks of storage, the weight loss in ISP and TWP fruits was 0.6 and 0.4% at cold condition and 12.4 and 5.4% at ambient condition, respectively. In general, film packaging maintained vitamin C, total titratable acidity, and sensory analysis scores for color, freshness, juiciness, and taste of pomegranates more effectively than wax coating and control. However, the combination of SLW and ISP or TWP did not improve the efficiency of pomegranates packaged as either ISP or TWP.