Effect of Modified Atmosphere Packaging (MAP) on the Stability of Anthocyanins and Degradation of Phenolic Compounds during Postharvest Storage of Pomegranate Fruit ()
ABSTRACT
Effects
of storage temperature, packaging material, elevated CO2 and reduced
O2 contents in the package headspace, and their interaction effects
on the total content of anthocyanins and degradation of phenolic compounds
during long storage of “Malase Torsh Saveh” pomegranate were studied. The study findings showed that only storage temperature and its
duration had significant effects on the degradation of phenolic compounds. The
content of anthocyanins was affected by the single effect of storage time and
its 3-way interaction effect with the storage temperature and the fruit’s
surrounding gas composition. Higher contents of both total anthocyanins and
browning pigments were recorded at 2°C storage temperature. The Browning Index (BI)
of the pomegranate extracts showed to change quadratically with the variations
in the total anthocyanins content but linearly with the variations in the
content of browning compounds. Thermal dipping treatment and its interaction
with the storage time also had significant effect on the BI values of the
extracts obtained from modified atmosphere packaged pomegranates stored at 6 °C.
Share and Cite:
Lashkari, E. (2022) Effect of Modified Atmosphere Packaging (MAP) on the Stability of Anthocyanins and Degradation of Phenolic Compounds during Postharvest Storage of Pomegranate Fruit.
Food and Nutrition Sciences,
13, 316-335. doi:
10.4236/fns.2022.133024.