Effect of Persian gum coating containing cinnamon essential oil on the shelf life of pomegranate arils

Document Type : Research Paper

Authors

1 Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.

2 Assistant Professor, Agricultural Engineering Research Department, Fars Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Shiraz, Iran.

3 M Sc. Student, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.

Abstract

Due to the high perishability of pomegranate arils, coating will increase the shelf-life and maintain their marketability. In present research, Persian gum in 1 % (W/V) concentration along with cinnamon oil in 0.25, 0.5 and 0.75 % (V/V) concentrations were used for coating pomegranate arils. Physical, chemical and sensorial tests of arils were evaluated at seven-day intervals. Total anthocyanin content decreased from first day to third week of the storage (p<0.05). Increasing storage time and essential oil concentration reduced acidity. Firmness of the arils increased from first day to third week (p<0.05). Total soluble solids and total phenol of the arils did not change noticeably in all the samples (p>0.05). Due to sensorial test, there was not any remarkable difference among the samples in respect of acceptability of taste and odour (p>0.05). Also, the coating significantly inhibited the growth of mold on the arils. Shelf life, marketability and nutritional quality of pomegranate arils can be maintained at an appropriate and significant level, by suitable coating of pomegranate arils and selecting optimum concentration of cinnamon oil or similar substances.

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References

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Iranian Journal of Biosystems Engineering
Volume 50, Issue 1
April 2019
Pages 67-76

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History

  • Receive Date: 27 May 2018
  • Revise Date: 18 August 2018
  • Accept Date: 01 September 2018

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