The effects of two different types of modified atmosphere packaging (MAP) on the physicochemical properties, biochemical composition, and storage quality of sweet pomegranate variety Beynarı were investigated during long-term storage. | Turkish Journal of Agriculture and Forestry Research Article Turk J Agric For (2016) 40: 475-488 © TÜBİTAK doi: Impact of passive modified atmosphere packaging on physicochemical properties, bioactive compounds, and quality attributes of sweet pomegranates Nurten SELÇUK, Mustafa ERKAN* Department of Horticulture, Faculty of Agriculture, Akdeniz University, Antalya, Turkey Received: Accepted/Published Online: Final Version: Abstract: The effects of two different types of modified atmosphere packaging (MAP) on the physicochemical properties, biochemical composition, and storage quality of sweet pomegranate variety Beynarı were investigated during long-term storage. Pomegranates were harvested at the commercial harvest stage and packed in two different commercial types of MAP (MAP1, sealed in packages made of Xtend® film; MAP2, sealed in bags made of ZOEPAC). Unpacked fruits stored in plastic boxes were used as the control. Following packaging treatments, all packed and unpacked fruit samples were stored at 6 ± °C and 90 ± 5% relative humidity for 120 days, and they were removed from storage at 40-day intervals for different quality analyses. Furthermore, after each storage period, fruits were removed and kept at 20 °C for 3 days to simulate a period of shelf-life. During storage, O2 levels decreased and CO2 levels increased inside both packages, and a steady-state atmosphere (– kPa O2 and – kPa CO2) was obtained at day 40 in cold storage. The MAPs significantly reduced weight loss and external physiological disorders, maintained visual quality, and prevented the decline of skin color, L* (lightness), C* (chroma), and hº (hue angle) compared to control fruit. MAP2 was the most effective packaging in reducing weight loss both in cold storage and shelf-life conditions. Titratable acidity and total soluble solids decreased during storage and .
