Effect of modified atmosphere packaging and storage temperature on volatile composition and postharvest life of minimally-processed pomegranate arils (cvs. ‘Acco’ and ‘Herskawitz’)

This study investigated the effects of passive modified atmosphere packaging (MAP), storage temperature (5, 10 and 15 °C) and duration of 14 days on the postharvest quality attributes, compositional change in flavour attributes and microbiological quality of minimally processed pomegranate arils (Punica granatum L.), cvs ‘Acco’ and ‘Herskawitz’. Volatile compounds were extracted via headspace solid phase micro-extraction (HS-SPME) and analyzed by gas chromatography–mass spectrometry (GC–MS). A total of 17 and 18 volatiles were detected and identified in the headspace of pomegranate juices of ‘Acco’ and ‘Herskawitz’, respectively. Based on the physicochemical attributes and microbial evaluation, the postharvest life of MA-packaged ‘Acco’ and ‘Herskawitz’ was limited to 10 days due to fungal growth ≥2 log CFU g−1 at 5 °C. However, the concentration (%) and compositional changes in volatile compounds indicated that the flavour/aroma life (7 days) was shorter than the postharvest shelf-life based on appearance and other physicochemical (10 days) for both cultivars.

► Information on flavour components and flavour life of pomegranates is limited.
► Passive MAP had significant influence on volatile compounds of arils.
► Storage duration and temperature affected flavour life of arils.
► Postharvest life of MA-packaged arils was limited to 10 days at 5 °C.
► Flavour life (7 days) was shorter than the postharvest shelf-life (10 days).