PJB-2024-1506
Improving the storage quality of pomegranate fruit by combining modified atmosphere packaging and Origanum syriacum volatile essential oil
Ibrahim Kahramanoglu, Volkan Okatan, Olga Panfilova, Nafiye Unal, Jale Bilgin, Sultan Filiz Guclu, Pelin Bahadirli and Yasin Emre Kitis
Abstract
In the current study, the combined impact of modified atmosphere packaging (MAP) and Origanum syriacum volatile essential oil (VEO) on the ability of pomegranate fruits to be stored was examined. Control, MAP bags, MAP bags with 0.50 mL VEO, and MAP bags with 1.00 mL VEO were the four treatments that were studied. The weight loss in the MAP application was significantly less than in the control group. Fruit quality is improved and storage life is extended by the use of MAP bags. Due to VEO's antibacterial and antioxidant qualities, weight loss in the MAP bags was further decreased by its administration. The treatments did not have a substantial impact on the ascorbic acid content. The outcomes additionally demonstrated that the application of both MAP and VEO treatments might postpone the decrease of soluble solids concentration and titratable acidity, which is essential for preserving the fruit's flavor. The study also showed that the fruits packed in MAP bags, either with or without VEO, had a considerably lower decay incidence than the control fruits. However, the addition of VEO to the MAP bags further reduced the decay incidence of the fruits, which highlights the importance of the combination of VEO with MAP bags
To Cite this article:
Kahramanoglu, I., V. Okatan, O. Panfilova, N. Unal, J. Bilgin, S.F. Guclu, P. Bahadirli and Y.E. Kitis. 2024. Improving the storage quality of pomegranate fruit by combining modified atmosphere packaging and Origanum syriacum volatile essential oil. Pak. J. Bot., 56(1): DOI: http://dx.doi.org/10.30848/PJB2024-1(25)
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