Transpiration rate and quality of pomegranate arils as affected by storage conditions

O. J. Caleb, P. V. Mahajan, Fahad A. Al-Said, Umezuruike Linus Opara*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

37 Citations (Scopus)

Abstract

This study investigated the transpiration rate (TR) of pomegranate (Punica granatum L.) arils under various combinations of temperature (5, 10 and 158C) and relative humidity (RH) (76, 86 and 96%) during storage. Transpiration rateTR ranged from 1.14 to 16.75 g/kg day across the various combinations of RH and temperature studied. Relative humidityRH had the most significant impact on TR (p 5 0.05). Transpiration rateTR increased six-fold when RH was reduced from 96 to 76%, and correlated well with water vapour pressure deficit (WVPD) (R2 = 96.1%). Aril weight loss increased at higher WVPD. After 8 days of storage, losses in quality attributes of arils were higher with increasing storage temperature and lowering RH. A mathematical model to predict TR as a function of temperature and RH was developed and successfully validated at 88C. The target water vapour transmission rate of packaging materials for pomegranate arils was found to be 33 to 68 g/m2 day.

Original languageEnglish
Pages (from-to)199-207
Number of pages9
JournalCYTA - Journal of Food
Volume11
Issue number3
DOIs
Publication statusPublished - 2013

Keywords

  • Food packaging
  • Fresh-cut
  • Pomegranate arils
  • Relative humidity
  • Transpiration rate

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering

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