Hot water, UV-C and superatmospheric oxygen packaging as hurdle techniques for maintaining overall quality of fresh-cut pomegranate arils

Journal of the Science of Food and Agriculture

Volumn 93, Issue 5, 2013, Pages 1162-1168

  Maghoumi, Mahshad ^a   Gómez, Perla A ^b   Artés Hernández, Francisco ^b   Mostofi, Younes ^a,c   Zamani, Zabihalah ^a   Artés, Francisco ^b  

^a UNIVERSITY OF TEHRAN   (Iran)

^b TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Antioxidant activity; Emerging disinfection; Minimal processing; Modified atmosphere packaging; Phenolics; Punica granatum L.; Respiration

Indexed keywords

ANTIOXIDANT; CARBON DIOXIDE; OXYGEN; PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD PACKAGING; FOOD PRESERVATION; FOOD QUALITY; FREEZING; FRUIT; FUNGUS; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; ISOLATION AND PURIFICATION; LYTHRACEAE; METABOLISM; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PH; PHYSICAL CHEMISTRY; RADIATION EXPOSURE; SENSATION; SPAIN; ULTRAVIOLET RADIATION; YEAST;

ANTIOXIDANTS; CARBON DIOXIDE; FOOD PACKAGING; FOOD PRESERVATION; FOOD QUALITY; FRUIT; FUNGI; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; MICROBIAL VIABILITY; OXYGEN; PHENOLS; PHYSICOCHEMICAL PHENOMENA; PUNICACEAE; REFRIGERATION; SENSATION; SPAIN; ULTRAVIOLET RAYS; YEASTS;

LYTHRACEAE; PUNICA GRANATUM;

EID: 84875543388     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5868     Document Type: Article

References (39)

1. Levin GM, Pomegranate (Punica granatum) plant genetic resources in Turkmenistan. Plant Genet Resour Newslett 97: 31-36 (1994).
2. Ward C, Pomegranates in eastern Mediterranean contexts during the Late Bronze age. World Archaeol 34: 529-541 (2003).
3. Lansky E, Schubert S and Neeman I, Pharmacological and therapeutic properties of pomegranate. Proc. Symposium on Production, Processing and Marketing of Pomegranate in the Mediterranean Region: Advances in Research and Technology, Orihuela, Spain, 231-235 (2000).
4. Kaplan M, Hayek T, Raz A, Coleman R, Dornfeld L and Vaya J, Pomegranate juice supplementation to atherosclerotic mice reduces macrophage lipid peroxidation, cellular cholesterol accumulation and development of atherosclerosis. J Nutr 131: 2082-2089 (2001).
5. Aviram M, Rosenblat M, Gaitini D, Nitecki S, Hoffman A and Dornfeld L, Pomegranate juice consumption for 3 years by patients with carotid artery stenosis reduces common carotid intima-media thickness, blood pressure and LDL oxidation. Clin Nutr 23: 423-433 (2004).
6. Malik A, Afaq F, Sarfaraz S, Adhami VM, Syed DN and Mukhtar H, Pomegranate fruit juice for chemoprevention and chemotherapy of prostate cancer. Proc Natl Acad Sci USA 102: 14813-14818 (2005).
7. Seeram NP, Aviram M, Zhang Y, Henning SM, Feng L and Dreher M, Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States. J Agric Food Chem 56: 1415-1422 (2008).
8. Gil MI, Martínez JA and Artés F, Minimally processed pomegranate seeds. LWT-Food Sci Technol 29: 708-713 (1996).
9. Nunes C, Graça A, Yildirim I, Sahin G and Erkan M, Metabolic response to UV-C treatments on minimally processed pomegranate arils. Acta Hort 877: 657-662 (2010).
10. López-Rubira V, Conesa A, Allende A and Artés F, Shelf life and overall quality of minimally processed pomegranate arils modified atmosphere packaged and treated with UV-C. Postharv Biol Technol 37: 174-185 (2005).
11. Gil MI, Sánchez R, Marín JG and Artés F, Quality changes in pomegranates during ripening and cold storage. Chem Mater Sci 202: 481-485 (1996).
12. Day BP, High oxygen modified atmosphere packaging for fresh prepared produce. Postharv News Info 7: 31N-34N (1996).
13. Artés F, Tudela JA and Villaescusa R, Thermal postharvest treatments for improving pomegranate quality and shelf life. Postharv Biol Technol 18: 245-251 (2000).
14. Allende A and Artés F, UV radiation as a novel technique to preserve quality of minimally processed Lollo Rosso lettuce. Food Res Int 36: 739-746 (2003).
15. Artés-Hernández F, Robles PA, Gómez PA, Tomás-Callejas A and Artés F, Low UV-C illumination for keeping overall quality of fresh-cut watermelon. Postharv Biol Technol 55: 114-120 (2010).
16. Swain TR and Hillis WE, The phenolic constituents of Prunus domestica. I. The quantitative analysis of phenolic constituents. J Sci Food Agric 10: 63-68 (1959).
17. Benzie IFF and Starino JJ, Ferric reducing ability of plasma (FRAP) as a measure of 'antioxidant power': the FRAP assay. Anal Biochem 239: 70-76 (1996).
18. ISO, Sensory Analysis-General Guidance for Selection, Training and Monitoring of Assessors. ISO 8586-1 (1993).
19. Bett KL, Evaluating sensory quality of fresh-cut fruits and vegetables, in Fresh-cut Fruits and Vegetables Science, Technology and Market, ed. by Lamikanra O. CRC Press, Boca Raton, FL, pp. 427-438 (2002).
20. Gil MI, García-Viguera C, Artés F and Tomás-Barberán FA, Changes in pomegranate juice pigmentation during ripening. J Sci Food Agric 68: 77-81 (1995).
21. Caleb OJ, Mahajan PV, Opara UL and Witthuhn CR, Modelling the respiration rates of pomegranate fruit and arils. Postharv Biol Technol 64: 49-54 (2012).
22. Ayhan Z and Esturk O, Overall quality and shelf-life of minimally processed and modified atmosphere packaged 'ready-to-eat' pomegranate arils. J Food Sci 74: C399-C405 (2009).
23. Kader AA and Ben-Yehoshua S, Effects of superatmospheric oxygen levels on postharvest physiology and quality of fresh fruits and vegetables. Postharv Biol Technol 20: 1-13 (2000).
24. Purvis AC, The role of adaptive enzymes in carbohydrate oxidation by stressed and senescing plant tissues. HortScience 32: 1165-1168 (1997).
25. Gil MI, Tomás-Barberán FA, Hess-Pierce B, Holcroft DM and Kader AA, Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J Agric Food Chem 48: 4581-4589 (2000).
26. Zheng Y, Wang SY, Wang CY and Zheng W, Changes in strawberry phenolics, anthocyanins, and antioxidant capacity in response to high oxygen treatments. LWT-Food Sci Technol 40: 49-57 (2007).
27. Stewart D, Oparka J, Johnstone C, Innaetta PPM and Davies HV, Effect of modified packaging (MAP) on soft fruit quality, in Annual Report of the Scottish Crop Research Institute, ed. by Macfarlane Smith I and Heilbronn T. Scottish Crop Research Institute, Dundee, pp. 119-124 (1999).
28. Zheng YH, Wang CY, Wang SY and Zheng W, Effect of high oxygen atmospheres on blueberry phenolics, anthocyanins, and antioxidant capacity. J Agric Food Chem 51: 7162-7169 (2003).
29. Alegria C, Pinheiro J, Duthoit M, Gonçalves E, Moldão-Martins M and Abreu M, Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments. LWT-Food Sci Technol 48: 197-203 (2009).
30. Gómez P, Geysen S, Verlinden B, Artés F and Nicolaï B, Modelling the effect of superatmospheric oxygen concentrations on in vitro mushroom PPO activity. J Sci Food Agric 86: 2387-2394 (2006).
31. Pan J, Vicente AR, Martínez GA, Chaves AR and Civello PM, Combined use of UV-C irradiation and heat treatment to improve postharvest life of strawberry fruit. J Sci Food Agric 84: 1831-1838 (2004).
32. Bintsis T, Litopoulou-Tzanetaki E and Robinson RK, Existing and potential applications of ultraviolet light in the food industry-a critical review. J Sci Food Agric 80: 637-645 (2000).
33. Gardner DW and Shama G, Modeling UV-induced inactivation of microorganisms on surfaces. J Food Protect 63: 63-70 (2000).
34. Fallik E, Grinberg S, Gambourg M and Lurie S, Prestorage heat treatment reduces pathogenicity of Penicillium expansum in apple fruit. Plant Pathol 45: 92-97 (1995).
35. Ohlsson T, Introduction, in Minimal Processing Technologies in the Food Industry, ed. by Ohlsson T and Bengtsson N. Woodhead Publishing, Cambridge, pp. 1-3 (2002).
36. Wszelaki AL and Mitcham EJ, Effects of superatmospheric oxygen on strawberry fruit quality and decay. Postharv Biol Technol 20: 125-133 (2000).
37. Jacxsens L, Devlieghere F, Van der Steen C and Debevere J, Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce. Int J Food Microbiol 30: 197-210 (2001).
38. Fridovitch I, Superoxide dismutase. Annu Rev Biochem Environ Exp Bot 44: 147-159 (1975).
39. Spotts R and Chen PM, Prestorage heat treatments for control of decay of pear fruit. Phytopathology 77: 1578-1582 (1987).