Effects of storage temperature, packaging material, elevated CO<sub>2</sub> and reduced O<sub>2</sub> contents in the package headspace, and their interaction effects on the total content of an...Effects of storage temperature, packaging material, elevated CO<sub>2</sub> and reduced O<sub>2</sub> 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.展开更多
文摘Effects of storage temperature, packaging material, elevated CO<sub>2</sub> and reduced O<sub>2</sub> 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.
