Effect of Vacuum Packaging on Quality of Pomegranate Arils during Storage | Current Journal of.....

Consumer desire for preservative-free, nutrient-rich, and ready-to-eat fresh fruits has shifted as a result of the advancement of modern lifestyles. Vacuum packaging extends the shelf life of fresh goods while also minimising quality decline due to aerobic decomposition. Because of quality deterioration and an increase in endogenous enzymatic reactions during storage, there are concerns about the safety and quality assurance of packed fruits and fruit products all over the world. Pomegranate arils that have been minimally processed and are ready to eat are in high demand because they meet customer demands for convenient, fresh, healthful food while also saving time and labour. The goal of this project is to use vacuum packaging to extend the shelf life of pomegranate arils (Punica granatum L.). The vacuum packed arils were stored under ambient and refrigerated conditions, and two different packing materials, such as LDPE and HDPE, were used. Color, physical weight loss, hardness, pH, titratable acidity, total soluble solids, total anthocyanin content, and microbial load were all examined for quality alterations and physicochemical attributes. The shelf life of typically packed pomegranate arils was found to be up to 8 days, whereas the shelf life of vacuum packed arils was found to be up to 22 days when kept chilled. In comparison to LDPE, HDPE has a minor impact on the physicochemical properties of arils.

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