Overall Quality and Shelf Life of Minimally Processed and Modified Atmosphere Packaged Ready-to-Eat Pomegranate Arils

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dc.authoridEsturk, Okan/0000-0002-5394-2515
dc.authoridayhan, zehra/0000-0001-9114-4445
dc.contributor.authorAyhan, Zehra
dc.contributor.authorEsturk, Okan
dc.date.accessioned2024-09-18T19:54:26Z
dc.date.available2024-09-18T19:54:26Z
dc.date.issued2009
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractMinimally processed ready-to-eat pomegranate arils have become popular due to their convenience, high value, unique sensory characteristics, and health benefits. The objective of this study was to monitor quality parameters and to extend the shelf life of ready-to-eat pomegranate arils packaged with modified atmospheres. Minimally processed pomegranate arils were packed in PP trays sealed with BOPP film under 4 atmospheres including low and super atmospheric oxygen. Packaged arils were stored at 5 degrees C for 18 d and monitored for internal atmosphere and quality attributes. Atmosphere equilibrium was reached for all MAP applications except for high oxygen. As a general trend, slight or no significant change was detected in chemical and physical attributes of pomegranate arils during cold storage. The aerobic mesophilic bacteria were in the range of 2.30 to 4.51 log CFU/g at the end of the storage, which did not affect the sensory quality. Overall, the pomegranate arils packed with air, nitrogen, and enriched oxygen kept quality attributes and were acceptable to sensory panelists on day 18; however, marketability period was limited to 15 d for the low oxygen atmosphere. PP trays sealed with BOPP film combined with either passive or active modified atmospheres and storage at 5 degrees C provided commercially acceptable arils for 18 d with high quality and convenience.en_US
dc.identifier.doi10.1111/j.1750-3841.2009.01184.x
dc.identifier.endpageC405en_US
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue5en_US
dc.identifier.pmid19646034en_US
dc.identifier.scopus2-s2.0-65849408040en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpageC399en_US
dc.identifier.urihttps://doi.org/10.1111/j.1750-3841.2009.01184.x
dc.identifier.urihttps://hdl.handle.net/20.500.12483/7737
dc.identifier.volume74en_US
dc.identifier.wosWOS:000266179400012en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectanthocyanin contenten_US
dc.subjectminimal processingen_US
dc.subjectmodified atmosphere packagingen_US
dc.subjectpolyphenolsen_US
dc.subjectpomegranateen_US
dc.subjectready-to-eaten_US
dc.subjectshelf lifeen_US
dc.subjecttotal antioxidant activityen_US
dc.titleOverall Quality and Shelf Life of Minimally Processed and Modified Atmosphere Packaged Ready-to-Eat Pomegranate Arilsen_US
dc.typeArticleen_US

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