Evaluation of parameters affecting modified atmosphere packaging engineering design for pomegranate arils
Version of Record online: 15 JUL 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 11, pages 2315–2323, November 2013
How to Cite
Caleb, O. J., Mahajan, P. V., Manley, M. and Opara, U. L. (2013), Evaluation of parameters affecting modified atmosphere packaging engineering design for pomegranate arils. International Journal of Food Science & Technology, 48: 2315–2323. doi: 10.1111/ijfs.12220
- Issue online: 9 OCT 2013
- Version of Record online: 15 JUL 2013
- Manuscript Accepted: 4 JUN 2013
- Manuscript Received: 19 DEC 2012
- South African Research Chairs Initiative of the Department of Science and Technology
- National Research Foundation
Figure S1. Effect of storage temperature and pomegranate arils' weight cv. ‘Acco' on O2 and CO2 concentration profiles.
Figure S2. Effect of storage temperature on weight loss of pomegranate arils over time (a) cv. ‘Acco’ and (b) cv. ‘Herskawitz’.
Figure S3. Effect of storage temperature on growth of aerobic-mesophilic bacteria and yeast and mould in fresh-cut pomegranate arils from P-MAP treatment, (a, b) cv. ‘Acco’ and (c, d) cv. ‘Herskawitz’.
Table S1. Effect of passive MAP, storage temperature and days on pomegranate arils firmness.
Table S2. Effect of produce weight, storage temperature and duration on changes in colour parameters of pomegranate arils.
Table S3. Effect of passive MAP design factors on chemical parameters of two pomegranate cultivars.
Table S4. Effect of passive MAP design factors on total anthocyanin content in pomegranate arils.
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