Effect of Modified Atmosphere and Smart Packaging on the Quality and Storability of Wonderful Pomegranate CV.

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1 Middle East Journal of Applied Sciences Volume : 07 Issue :01 Jan.-Mar Pages: Effect of Modified Atmosphere and Smart Packaging on the Quality and Storability of Wonderful Pomegranate CV. 1 Mshraky A. M., 2 Khaled Nagy and 1 Fekry, O. M. 1 Hort. Res. Inst., Agric. Res. Cent., Giza, Egypt. 2 Food Technology Res. Inst., Agric. Res. Cent.,Giza, Egypt. Received: 25 November 2016 / Accepted: 15 February 2017 / Publication date: 20 February 2017 ABSTRACT This study was carried out during two 2013 and 2014 seasons on Wonderful pomegranate fruits to evaluate effects of imported smart packaging (LifeSpan bags) under passive modified atmosphere / modified humidity (MA/MH) bags, un-perforated polypropylene bags (UPP) 25 um thickness, small micro perforated polypropylene bags (PPP) 20 um thickness and carton boxes (control) on maintains of fruits quality under cold storage. All treatments were stored at 5 C, 85% Rh for 12 week and one week as a shelf life at 20 C, and 75% Rh. Quality was evaluated during and after storage. LifeSpan was the best treatment for maintaining weight loss, peel and arils redness color, Losses evaluation index and firmness at the end of storage and shelf life, flowed by un-perforated polypropylene bags (UPP). Carton boxes (control) recorded the heights value of Losses evaluation index, weight loss, changing in peel, arils color and increasing in firmness. Key words: Pomegranate, smart packaging, modified atmosphere, polypropylene bags Introduction Pomegranate is reported to have originated from the Mediterranean region (Fadavi et al., 2006) and commercial production is now widely distributed globally, with the highest production being in India, USA, Spain and Turkey (Citrogold, 2012). Other countries where cultivation and research on pomegranate are done include Malaysia, Saudi Arabia, Egypt, Sultanate of Oman, China and South Africa (Opara et al., 2009; Anonymous, 2012). Pomegranate fruit has a unique structure that is made up of compartments which contain arils. These compartments are separated by a membrane, which aid as a shield to the arils against water loss. Mature and ripe arils are red in colour owing to the high content of anthocyanin s and flavonoids and contain about 10% total sugar (mainly fructose and glucose), 1.5% pectin and organic acids such as citric, ascorbic and malic acids (Viuda-Martos et al., 2010). Pomegranate is a non-climacteric fruit with low respiration rate (RR) which decreases through the postharvest period, reaching a stable state of about 4 ml CO 2 kg -1 h -1 after 2 months when stored at 5 C under controlled atmosphere (CA) conditions (5% O 2, 0-5% CO 2 and >95%RH) (Artes et al., 1996). Modified atmosphere packaging (MAP) involves the alteration of the gases inside the package as a result of direct injection of a mixture known gases (active MAP) or due to the interaction between the package contents and the air in the package and consequently causing the package atmosphere to change over time (passive MAP) (Floros and Matsos, 2005; Robertson, 2006). Preferred headspace condition can be achieved from the relationships between the produce respiration and the permeation of gases through the packaging film (Farber et al., 2003; Mahajan et al., 2008). Thus, the respiration and transpiration rate of the produce are needed to determine the favourable gas composition, relative humidity (RH), as well as suitable packaging film for the MAP (Song et al., 2002). MAP has beneficial effects in terms of colour and water retention, delaying microbial growth, and reducing metabolic processes such as respiration and browning (Ayhan and Esturk, 2009). MAP application has been reported to increase the shelf-life and maintain the quality of pomegranate fruit and arils (Artes et al., 1996; Caleb et al., 2012), Corresponding Author: Mshraky A.M., Hort. Res. Inst., Agric. Res. Cent., Giza, Egypt. ashrafmshraky@gmail.com 92

2 The scope of the current investigation was to assess the impact of 3 types of passive modified atmosphere packages on the storability and keeping quality attributes of Wonderful pomegranates in cold storage. Materials and Methods This study was conducted during 2013 and 2014 seasons on Wonderful pomegranate fruits obtained from a private orchard located in Cairo/Alexandria desert road. Fruits were harvested when the juice soluble solid content (SSC%) a fairly constant level of 15-16% according to Arie et al. (1984). Fruits were transported immediately to the Laboratory, and packed in one of the following package each containing fruits of around 5 Kg 1-Control packaged in one layer carton boxes. 2-Imported smart packaging LifeSpan * modified atmosphere and modified humidity (MA/MH) bags. 3-Un-perforated polypropylene bags (UPP) 25 μm thickness. 4- Small micro perforated polypropylene bags (PPP) of 20 μm thickness. From each package type three replicates were used. Each replicate comprised one package. Packages were stored in cold storage at 5 o C and relative humidity (85-90%). The cold storage period extended for 12 weeks followed by one week at 20 0 C as a shelf life. Every 15 days the following attributes were assessed. Physical properties: Percentage of weight loss: Fruits were periodically weighed and the percentage of weight loss was calculated by the difference between the initial weight and that recorded at the date of sampling. External Peel and Arils color: External skin color (3 different measurements at 3 equidistant points on the equatorial region of each individual fruit) and external arils color (3 different measurements on 20 g of arils disposed in a Petri dish) were assessed (Artés et al., 1998). A (Minolta Chroma Meter CR 200) was used, the objective external husk and arils color of pomegranates was measured as hue angle (h o values) Gas composition: The CO 2 and O 2 concentrations in the headspace gases within sealed bags (5 replicates) were determined with a Food Pack Gas Analyzer (Model 1450 C) once every 4 weeks to measure carbon dioxide production. A sample of 0.5 ml of headspace gas was taken from each bag with a calibrated syringe (Artés et al., 2000). Losses evaluation: Decay and physiological disorders (pitting and husk scald) were determined for each fruit and scored on a 3-level scale: 1 = slight, 2 = moderate (objectionable), and 3 = severe. Slight injuries corresponded to the presence of pitted areas of less than 5 mm. Moderate and severe injuries were considered when fruits showed dark pitting of more than 5 mm and husk scald on at least 25% of the skin. An index of severity of physiological disorders was calculated by multiplying the scores of severity by the number of fruits affected and dividing it by the total number of fruits, according to Cohen et al., (1994); Artés et al., (1998). Fruits Firmness: Fruit firmness was determined by using a hand magness Taylor pressure tester with 8mm plunger tip. The Fruit firmness was measured in Lb. /in 2. (* LifeSpan bags Being part of the Amcor worldwide of packaging companies, LifeSpan was developed in Melbourne Australia: 93

3 Chemical properties: Total soluble solids percentage: Abbe refractometer was used to determine the percentage of total soluble solids in fruit juice (A.O.A.C., 1990) Titratable acidity percentage: It was determined as citric acid and calculated as percentage according to A.O.A.C. (1990). Statistical analysis: Data obtained were statistically analyzed according to Snedecor, and Cochran, (1972). Means for treatments and storage temperatures were composed by L.S.D. at 5% level. Results and Discussion Fruit weight loss percentage: At the end of storage (week 12) Table 1, significantly the highest weight loss percentage was observed in control packages (24.2 & 35.1%) for both seasons respectively in comparison with other used packages. While statistically the least percentages were observed when the (MA/MH) packages LifeSpan were used amounting to 9.8 & 7.5% for both seasons respectively. Both (UPP) and (PPP) packages followed but differences were significant. These results are in agreement with (Singh et al. 2009) who reported a minimal loss in weight for MAP packages due to their ability to minimize weight loss by retarding respiration and transpiration rates. Furthermore, the use of polymeric films in MAP serves as mechanical barrier to the movement of water vapor and this helps to maintain a high level of Relative humidity ( RH ) within the package, and reduce produce weight loss (Suparlan and Itoh, 2003). Weight loss percentage decreased significantly throughout the storage period to reach 14.8 &17.7% at the end of storage period in both seasons respectively. High lost percentages are related to the water loss in fresh produce it results in losses of saleable weight, appearance, nutritional quality and texture quality that includes softening, as well as loss of crispness and juiciness (Kader and Barret, 2005). Transpiration rate is influenced by various factors through different mechanisms. Factors such as temperature, surface area, relative humidity (RH), air movement and respiration rate (Ben-Yehoshua and Rodov, 2002; Kader and Barret, 2005; Mahajan et al., 2008) were reported to have effects on water loss of fresh produce. The rate of air movement plays a role too in water loss whereby a higher water loss is incurred whenever the surrounding air of the fruit moves faster. Though it is needed in removing the heat of respiration, it needs to be kept as low as possible (Becker and Fricke, 2013). Lower temperature and high relative humidity has been reported to play a major role in maintaining the produce quality by reducing its rate of water loss (Mahajan et al., 2008, Caleb et al., 2013b). Peel and Arils color: Changes in both external peel and arils color are shown in Tables (2) and (3). Increases in h o indicates fading of red color, Data presented show that Values of h were higher in the arils than in the peel for the same package and under same circumstances. These findings are in harmony with those found by (Arte s et al., 1996, 1998). On the last sampling date clarify that for both peel and arils the h 0 magnitude was significantly the lowest for fruits packed in LifeSpan packages, whereas control packages induced the highest values. Other packages came in between with significant differences. With respect to changes in h o in relation to duration of storage, significant fluctuations occurred to end by attaining maximum values on the last sampling date indicating maximum red color fading. Generally skin color did not change during storage or after shelf life, and was unaffected by treatment this is agreement with previous reports (Arte s et al., 1998). 94

4 A comparison between the arils color over time with h o values ranging show that had better color stability and redness with passive MAP application LifeSpan, (UPP) and storage time compared with other treatments, but the LifeSpan treatment recorded the lowest redness (34.93 & 37.89) more than others in both season respectively, this is agreement with (Sepulveda et al. 2000) observed no color change in minimally processed pomegranate arils cv. Wonderful stored at 4 C in semipermeable films for 14 days. (Ayhan and Esturk 2009) reported that MAP application or storage time had no significant effect on redness, but observed small fluctuations throughout the 18 days of storage at 5 C. Gas composition: Headspace O 2 content decreased and Co 2 increased gradually and significantly by time in LifeSpan and (UPP).Packages (Table 4).Whereas, within perforated bags (PPP) and carton boxes (control), the gaseous composition was practically like that of air at the end of storage period. The gaseous composition within sealed bags was passively modified. At steady state of 5 o C, the CO 2 level increased up to about (10%, 9%) and O 2 level declined to around (9%, 7%) after cold storage for 12 week in LifeSpan treatment, whereas the CO 2 and O 2 levels in (UPP) treatment was (15%, 17%) and (3%, 2%) in both season respectively. Table 1: Effect of passive MAP application on fruit weight loss percentage under cold storage at 5 o C and RH 85% Control A LifeSpan D UPP C PPP B Means B 0.0 G 2.7 F 5.3 E 9.0 D 11.0 C 12.9 B 14.8 A LSD A= B= A*B= Control A LifeSpan D UPP C PPP B Means B 0.0 G 3.9 F 6.6 E 9.9 D 12.8 C 15.6 B 17.7 A LSD A= B= A*B= Table 2: Effect of passive MAP application on fruit peel color (h) under cold storage at 5 o C and RH 85% Control B LifeSpan A UPP C PPP B Means B G E F D B C A LSD A= B= A*B= Control A LifeSpan D UPP B PPP C Means B G F E C D B A LSD A= B= A*B=

5 Table 3: Effect of passive MAP application on fruit Arils color (h o ) under cold storage at 5 o C and RH 85% Control D LifeSpan B UPP A PPP C Means B G E C F D B A LSD A= B= A*B= Control A LifeSpan C UPP D PPP B Means B F E C G D B A LSD A= B= A*B= Table 4: Effect of passive MAP application on Gas composition under cold storage at 5 o C and RH 85% Means A Means A O 2 / CO 2 / Control A C LifeSpan B B UPP C A PPP A C Means B 21.0 A 16.0 B 14.5 C 13.5 D 0.03 F 3.51 C 5.01 B 6.26 A LSD A= B= A*B=0.016 LSD A= B= A*B= O 2 / CO 2 / Control A C LifeSpan B B UPP C A PPP A C Means B 21.0 A 15.7 B 14.0 C 12.7 D 0.03 F 3.51 C 5.26 B 6.51 A LSD A= B= A*B=0.016 LSD A= B= A*B= The required gas composition in the package (which is high in CO 2 and low in O 2) may require a week or longer before equilibrium is reached (Farber et al., 2003; Caleb et al 2013a). The composition of the atmosphere that develops under passive modification evolves as a result of various factors, which includes the respiration rate of the produce or metabolism of microorganism associated with the fruits, the film permeability to gases and water vapor (which varies depending on the storage temperature and the nature/type of the film) (Robertson, 2006). When MAP is applied appropriately, it can supplement refrigerated storage of some products which can contribute to the reduction in postharvest losses and this can be achieved as it reduces the senescence that is associated with the biochemical changes, such as ethylene production, softening, compositional changes in fresh produce and respiration rate (Simson and Straus, 2010). Losses evaluation: At the end of cold storage after 12 weeks, only LifeSpan recorded zero Losses evaluation flowed by (UPP) recorded (0.6 & 0.6) in both season respectively. While unpackaged control (carton boxes) fruit showed heights significantly value than all (5.5 &5.2) in both season Table (5). After one week at 20 o C losses due to physiological disorders of fruit were higher significantly in control fruit (carton boxes) and the index of severity recorded (11.2 & 11.8), while LifeSpan recorded the significant lowest value (0.6 & 0.5). Generally, When MAP is applied appropriately; it can supplement refrigerated storage of some products which can contribute to the reduction in postharvest losses (Simson and Straus, 2010). Storing produces at low oxygen atmosphere helps control the 96

6 growth of aerobic bacteria that are mainly responsible for spoilage (Kader, 2002), hence extending the shelf life of the produce (Artes et al., 2000; Ares et al., 2007; Caleb et al., 2013a) and this can be achieved as it reduces the senescence that is associated with the biochemical changes, such as ethylene production, softening, compositional changes in fresh produce and respiration rate (Simson and Straus, 2010). Table 5: Effect of passive MAP application on Losses evaluation index under cold storage at 5 o C and RH 85% Packages After 12 After 1 After 12 After 1 weeks at week at Means A weeks at week at Means A 5 o C 20 o C 5 o C 20 o C Control 5.5 C 11.2 A 8.35 A 5.2 C 11.8 A 8.50 A LifeSpan 0.0 G 0. 6 F 0.3 D 0.0 H 0.5 G 0.25 D UPP 0. 6 F 2.8 D 1.7 C 0.6 F 3.1 D 1.85 C PPP 1.2 E 7.2 B 4.2 B 1.4 E 7.5 B 4.45 B Means B 1.82 B 5.45 A 1.8 B 5.72 A Firmness: There were significant effects of MAP usage and storage period on firmness values (Table 6). While the firmness value was significantly decreased at storage time for sealed packages LifeSpan and (UPP), the carton boxes (control) decreased till week 8 in both seasons thin increased, perforated bags (PPP) decreased till week 10 and week 8 in both season respectively. Changes in firmness could be due to changes in water content during storage (Zehra Ayhan and Okan Esturk 2009). Food and Agricultural Organization (FAO, 2012) reported that the moisture content in the air determines the rate of water loss, such that a lower moisture content in the air cause an increase in transpiration rate of the fruit. It was further reported that the rate at which water is lost is dependent on the difference between vapor pressure inside the fruit and that in the air; hence a moist environment is needed to keep water loss in fruits minimal. Lower temperature and high relative humidity has been reported to play a major role in maintaining the Physical quality like firmness by reducing its rate of water loss (Mahajan et al., 2008, Caleb et al., 2013b). Table 6: Effect of passive MAP application on firmness (lb/in 2 ) under cold storage at 5 o C and RH 85% Control B LifeSpan B UPP B PPP A Means B A B B BC D CD CD LSD A= B= A*B= Control C LifeSpan A UPP B PPP D Means B A B C D E G F LSD A= B= A*B= Chemical properties: Total soluble solids TSS %: Table (7) shows the total soluble solids percentage for MAP packages pomegranate arils during cold storage. In comparison to values at harvest, at the end of the refrigerated storage, practically 97

7 slight increases significant in TSS were detected in fruit except a decrease in unpackaged (control) treatment, which confirms our previous results (Artés et al., 2000). Table 7: Effect of passive MAP application on total soluble solids percentage under cold storage at 5 o C and RH 85% Control C LifeSpan A UPP AB PPP B Means B 15.2 F 16.1 D 16.4 C 16.5 B 16.8 A 16.4 C 16.0 E LSD A= B= A*B= Control D LifeSpan B UPP AB PPP A Means B 15.0 E 14.9 F 15.2 D 15.7 B 15.8 A 15.4 C 15.0 E LSD A= B= A*B= Titratable acidity percentage (TA%): Values of TA at the end of 12-wk storage at 5 o C were statistically the lowest as compared with other sampling dates. Evident decreases were detected by time elapse in cold storage. (Table 8). TA% decreased in all treatments, which is confirmed by previous results on the same cultivar (Artés et al 1998). A slight decrease in TA agrees with the results reported after conventional cold storage of Wonderful CV. (Kader et al., 1984) and Gök Bahçe CV. (Köksal 1989). Table 8: Effect of passive MAP application on TA percentage under cold storage at 5 o C and RH 85% Control A LifeSpan C UPP B PPP D Means B 2.35 A 2.02 B 1.75 C 1.42 D 1.20 F 1.25 E 1.05 G LSD A= B= A*B= Control A LifeSpan A UPP B PPP C Means B 2.30 A 1.85 B 1.62 C 1.35 D 1.17 E 1.17 E 0.97 F LSD A= B= A*B= Shelf life studies: Data present in (Table 9) Fast deterioration in fruit quality attributes were attained when fruits were exposed to 20 0 C for a week. Also CO 2 percentage increased in parallel. Highest increase was in the UPP followed by the LifeSpan packages. This increase is due to expected increase in respiration rate due to exposure to high temperature which will result in higher CO 2 percentage in these unperforated packages. The increase in CO 2 Concentration led to lower rater of fruit deterioration in terms of weight loss, color changing and firmness. fruits characters accelerated changing after one 98

8 week at 20 C as a shelf life condition, fruit weight loss increasing, peel color, aril color and firmness changing faster, CO 2 rate increasing as a reflected to increasing in respiration rate. Similarly, Mahajan et al. (2008) reported an increase in the respiration rate increased the transpiration rate this increasing resulted to Pomegranate fruit firmness, so control treatment recorded increasing in firmness more than MAP conditions. The weight loss percentage increasing significant after one week at 20 C, but the LifeSpan treatment recorded the lowest increasing (12.6 & 10.3) flowed by (UPP) and the control recorded the heist value (29.8 & 39.3)in both season respectively. MAP is used to delay the deterioration of the fruits that are not sterile and their enzymatic activities are still active (Robertson, 2006; Gorny, 2003). This is done since it reduces the respiration rates of stored/packed products (Raghavan et al., 2005) as a resulted to reduced respiration rates reducing color changing in peel and aril compared with control. Raghavan et al., (2005) highlighted the three main descriptors of the storage environment, and these are; temperature, relative humidity (RH) and gas composition of the storage environment. Table 9: Effect of passive MAP application on fruits characters under Shelf life condition one week at 20 o C and RH 75% after 12 weeks at 5 o C Gas composition Firmness Fruit weight loss % Peel color Arils color Packages CO2 O2 5 C 20 C M 5 C 20 C M 5 C 20 C M 5 C 20 C M 5 C 20 C M 5 C 20 C M Control LifeSpan UPP PPP Means LSD A= B= A*B= A= B= A*B= A= B= A*B= A= B= A*B= A= B= A*B= A=9.140 B=6.463 A*B=12.93 Control LifeSpan UPP PPP Means LSD Conclusion A= B= A*B= A= B= A*B= A= B= A*B= A= B= A*B= A= B= A*B= A= B= A*B= Keeping quality attributes were in general; enhanced by the usage of LifeSpan bags followed by (ppp) packages. These enhancements were true for all attributes. The attained results were in parallel with passive modifications of gaseous compositions. In terms of lowering O 2 and increasing Co 2 percentage. These modifications are in favor of reducing respiration rate, leading to lower consumption of sugars and lower transpiration rate leading to lowering water loss. This assumed decrease in the aforementioned physiological processes could account from the effect of this packages on decreasing weight loss, color deterioration and loss index. Also this modified atmosphere would inhibit the growth of aerobic and anaerobic microorganisms which responsible for spoilage. References Anonymous, Pomegranate nurseries in South Africa. [Internet document]. URL 26/07/2012. A.O.A.C., 1990: Association of Official Analytical Chemists official methods of analysis. 15th ed. Washington DC, USA. Arie, R.B., N. Segal and S. Guefat, Reich the maturation and ripening of the wonderful pomegranate. J. Amer. Soc. Hort. Sci., 109(6): Artes, F., J.G. Marin, J.A. Martinez, Controlled atmosphere storage of pomegranate. European Food Research and Technology, 203: Artés, F., J.A. Tudela and M.I. Gil, Improving the keeping quality of pomegranate fruit by intermittent warming. Z Lebensm Unters Forsch, 207:

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