Effect of modified atmosphere packaging and cinnamaldehyde on sensorial ‎characteristics and microbial contamination of pomegranate arils ‎

In order to maintain sensorial characteristics and to reduce the microbial load of pomegranate cv. Rabab-e-Neyriz arils, the combined effects of packaging with two types of polymer films, and different concentrations of cinnamaldehyde a three-factor factorial experiment was conducted in a completely randomized design with three replications. The first factor included polymeric films at two levels (biaxial oriented polypropylene (BOPP) and Polyethylene + Polyester (PE+PES)), the second factor was the concentrations of cinnamaldehyde at four levels (0, 100, 150, and 200 μL L-1) and the third factor was storage times at six levels (0, 5, 10, 15, 20, and 25 day). The best sensorial characteristics was recorded for the first day of storage and the desirability of aroma and tase decreased over time. Changes in sensorial characteristics and related qualitative parameters were more slowly in arils packaged with PE+PS containing 200 μL L-1 cinnamaldehyde. The lowest number of mold and yeast was found in arils packaged with PE+PES film containing 200 μL L-1 cinnamaldehyde on the first day of storage; however, it was not significantly different with PE+PES film containing 100 and 150 μL L-1 cinnamaldehyde and BOPP film containing 100, 150, and 200 μL L-1 cinnamaldehyde at the same time. Packaging with PE+PES film containing 200 μL L-1 cinnamaldehyde extended the shelf life of pomegranate arils up to 25 days. Packaging with PE+PES film containing 200 μL L-1 cinnamaldehyde maintained the quality and sensory properties of arils with minimal microbial contamination during storage.