Effect of Storage Temperature on Quality and Antioxidant Activity of Ready-to-eat Pomegranate Seeds

doi:10.7506/spkx1002-6630-201306060

Abstract

Abstract: The overall quality, functional components and antioxidant activity of ready-to-eat pomegranate seeds stored at different temperatures (0, 5, 10 ℃ and room temperature) were investigated. The results indicated that lower temperatures (0 ℃ and 5 ℃) reduced the respiration rate, maintained a significantly lower relative conductivity and weight loss rate, improved the antioxidant activity and prolonged the shelf-life of pomegranate seeds when compared with those stored at 10 ℃ and room temperature. At the end of storage, ready-to-eat pomegranate seeds stored at 0 ℃ exhibited higher total soluble solids and anthocyanins than those stored at 5 ℃ and 10 ℃ as well as room temperature. Our findings suggest that ready-toeat pomegranate seeds should be stored at 0 ℃ to maintain optimal quality and maximal shelf life.

Key words: temperature, ready-to-eat, pomegranate seeds, quality, shelf-life, antioxidant activity

CLC Number:

WANG Min，KOU Li-ping*. Effect of Storage Temperature on Quality and Antioxidant Activity of Ready-to-eat Pomegranate Seeds[J]. FOOD SCIENCE, 2013, 34(6): 271-275.

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