EFFECT OF MODIFIED ATMOSPHERE PACKAGE ON STORAGE LIFE OF POMEGRANATE (Punica granatum L.) FRUITS
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Date
2018-06
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University of Horticultural Sciences, Bagalkot (COLLEGE OF HORTICULTURE, UHS CAMPUS, GKVK POST, BENGALURU)
Abstract
Pomegranate (Punica granatum L.) is an important table fruit accepted across the globe due to its nutritional quality. To enhance its storage and shelf life using modified atmosphere packaging (MAP) an experiment was conducted at Department of PHT, College of Horticulture, Bengaluru. To analyse the physic-chemical properties during storage of pomegranate fruits, firm ripe pomegranates fruits were harvested from field with stalk and washed with 150 ppm sodium hypochlorite, air dried, and graded based on uniformity. Fruits were subjected to four modified atmospheric packaging treatments viz. polyethylene bag, polypropylene bag, Xtend® bag and Silver nano bag (Hima Fresh®). Pomegranates without packaging served as control. All pomegranates were stored at 7 ± 2°C and 90 ±5% relative humidity in corrugated fibre board box. MAP packed fruits were found to have a storage life of 100 days over 40 days in unpacked control. MAP packed fruits recorded increased CO2 and decreased O2 during prolonged storage. Silver nano bags had maximum CO2 (7.68%) and lower O2 (5.18 %) after 100 days of storage while minimum CO2 (4.04 %) and maximum O2 (13.92 %) Xtend® bag. The respiration rate of the unpacked fruits recorded maximum (8.90 mg CO2 kg-1 h-1) at 40 DAS, while, Silver nano bag (Hima fresh®) recorded minimum (7.60 mg CO2 kg-1 h-1) at 100 days of storage. Fruits packed by MAP bags maintained higher quality measurements like less PLW ( 0.87 – 3.12 %), minimum peel moisture loss (76.78–74.42 %), maximum colour retention, higher texture (5.81- 5.62 kg cm2-1), maximum TSS (13.80-13.52 ̊B), optimum acidity (0.72-64%), ascorbic acid ( 10.46-10.09 mg 100g-1) and sensory score of fruits in the range of 6.50-5.25 out of 9 after storage period of 100 days. The fruits which were packed with Xtend® bag recorded lowest (6%) decay and maximum (12%) in polyethylene bag after 100 days of storage.