Department of Horticultural Science, College of Agriculture and Natural Resource, University of Tehran, Karaj, Iran.
J Sci Food Agric. 2013 Mar 30;93(5):1162-8. doi: 10.1002/jsfa.5868. Epub 2012 Sep 14.
In recent years there has been increasing consumer pressure to avoid the use of agrochemicals such as chlorine on fresh plant products for extending their shelf life. The combined use of eco-sustainable techniques may be an alternative. The effect of hot water (HW), ultraviolet-C (UV-C) light and high oxygen packaging (HO) on the overall quality of fresh-cut pomegranate arils stored under modified atmosphere packaging (MAP) for up to 14 days at 5 °C was studied.
Arils extracted manually, washed with chlorine (100 µL L⁻¹ NaClO, pH 6.5, 5 °C water), rinsed and drained were exposed to single or combined (double and triple) hurdle techniques. The HW treatment consisted of a 30 s immersion in water at 55 °C followed by air surface drying. A 4.54 kJ m⁻² dose was used for the UV-C treatment before packaging. Active MAP with initial 90 kPa O₂ was used in the HO treatment. The respiration rate remained relatively constant throughout shelf life, with no differences among treatments. CO₂ accumulation was higher within HO packages. HW induced a slight reduction in total soluble solids, while no changes in titratable acidity were found. HO-treated arils had the highest phenolic content, while the lowest was found in HW-treated arils. The lowest antioxidant activity was found in HW + UV-C + HO and the highest in UV-C + HO and HO treatments. HW alone or in combination with UV-C and HO inhibited mesophile, mould and yeast growth, while UV-C + HO was most effective for controlling yeast and mould growth.
UV-C and HO either alone or in combination are promising techniques to preserve the quality of pomegranate arils for up to 14 days at 5 °C.
近年来，消费者越来越希望避免在延长新鲜植物产品保质期的过程中使用氯等农用化学品。因此，联合使用生态可持续技术可能是一种替代方案。本研究探讨了热水（HW）、紫外线-C（UV-C）光和高氧包装（HO）组合对在 5°C 下使用改良气氛包装（MAP）储存长达 14 天的新鲜石榴粒整体质量的影响。
手动提取、用含氯（100 µL L⁻¹ NaClO，pH 值 6.5，5°C 水）清洗、冲洗和沥干的石榴粒分别采用单一或联合（双重和三重）障碍技术处理。HW 处理包括在 55°C 的水中浸泡 30 秒，然后空气表面干燥。在包装前用 4.54 kJ m⁻²剂量的 UV-C 处理。HO 处理采用初始 90 kPa O₂的活性 MAP。在整个货架期内，呼吸速率保持相对稳定，各处理之间没有差异。HO 包装内 CO₂积累较高。HW 处理导致总可溶性固体略有减少，而滴定酸度没有变化。HO 处理的石榴粒酚类含量最高，HW 处理的石榴粒酚类含量最低。HO + UV-C + HO 和 HW + UV-C + HO 处理的抗氧化活性最低，而 UV-C + HO 和 HO 处理的抗氧化活性最高。HW 单独或与 UV-C 和 HO 联合使用可抑制中温菌、霉菌和酵母的生长，而 UV-C + HO 最有效地控制酵母和霉菌的生长。
UV-C 和 HO 单独或联合使用是在 5°C 下保持石榴粒质量长达 14 天的有前途的技术。
