Effects of edible coating on minimally processed pomegranate fruits
Öz, Ayşe Tülin (University of Osmaniye Korkut Ata, Osmaniye (Turkey). Engineering Faculty, Department of Food Engineering) | Eker, Tülin (University of Osmaniye Korkut Ata, Osmaniye (Turkey). Engineering Faculty, Department of Food Engineering)
The pomegranate fruit is rich in many nutrients characterized by a variety of biologically-active and secondary metabolites. However, pomegranate fruits are prone to postharvest water loss, chilling injuries, physical disorders and fungal diseases. Various methods such as high hydrostatic pressure, ultrasound and gamma irradiation, synthetic fungicides, preservatives, controlled atmosphere and modified atmosphere storages, and edible coatings are used for preserving fruits and minimizing changes in their quality. New alternative technologies, such as the coating of agricultural commodities, have been employed to reduce the postharvest losses of fresh fruits and vegetables, and improve their shelf life. Edible films and coatings, including various chemicals, oils, essential oils, and/or a combination of oils and edible coatings, have been used to enhance the shelf life, quality and safety of minimally processed fruits. Therefore, the present study examines the efficacy of edible coating in maintaining the quality of pomegranate fruits and extending the shelf life of freshly dissected pomegranate arils. Keywords:
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