Demand for minimally processed ready-to-eat pomegranate arils increased in the market over the past decade due to their high nutritional value, sensory characteristics, convenience, and health benefits. The objective of this study was therefore to investigate the effect of ascorbic acid coating and modified atmosphere packaging (MAP) on the physicochemical, microbiological, sensory quality characteristics and shelf life of pomegranate arils Shishe-Kab cultivar. Treatments were: passive-MAP, passive-MAP (washed arils with water), active-MAP1 (35.2% O₂, 0.3% CO₂, 64.5% N₂), active-MAP2 (15.5% O₂, 20% CO₂, 64.5% N₂), active-MAP1 + ascorbic acid, and active-MAP2 + ascorbic acid. The results indicated that experimental treatments significantly influenced some of the physicochemical parameters of pomegranate arils as pH and redness increased. A combination of active packaging (MAP1 and MAP2) and ascorbic acid coating preserved the redness of arils and had higher a* values compared to control and other treatments after 20 days of cold storage. Interestingly, samples packed in active-MAP with or without ascorbic acid coating helped to keep the sensory qualities with acceptable eating quality, as well as significantly extended the shelf life (about 30%) of pomegranate arils ‘Shishe-Kab’ cultivar in refrigerated storage at 3 °C compared to passive MAP. In conclusion, the results revealed that higher O₂ or CO₂ concentration than air in packages (active-MAP) alone and plus ascorbic acid coating can prolong the lag time of microorganisms and extend the shelf life of pomegranate arils more than 20 days during cold storage at 3 °C. Overall, sensory scores were also higher in ascorbic acid coated arils that were quite acceptable even after 20 days of storage at 3 °C.

在过去的十年中，由于其营养价值高，感官特性，便利性和健康益处，对最低加工的即食石榴假种皮的需求在市场上有所增长。因此，本研究的目的是研究抗坏血酸涂层和气调包装（MAP）对石榴假种皮Shishe-Kab品种的理化，微生物学，感官质量特征和保质期的影响。处理为：被动-MAP，被动-MAP（洗涤的假种皮与水），活性-MAP1（35.2％氧气₂，0.3％CO ₂，64.5％N ₂），活性-MAP2（15.5％氧气₂，20％CO ₂，64.5％N ₂），活性MAP1 +抗坏血酸和活性MAP2 +抗坏血酸。结果表明，随着pH和发红度的增加，实验处理对石榴假种皮的一些理化参数产生了显着影响。冷藏20天后，与对照和其他处理相比，活性包装（MAP1和MAP2）和抗坏血酸涂层的组合可保持假种皮发红，并具有较高的a *值。有趣的是，装在带有或不带有抗坏血酸涂层的活性MAP中的样品有助于使感官品质保持在可接受的进食质量，并且显着延长了冷藏冷冻的石榴假种皮“ Shishe-Kab”品种的保质期（约30％）。与被动MAP相比，温度为3°C。总之，结果表明，较高的O ₂空气中的CO ₂浓度比单独包装中的空气浓度高（active-MAP），加上抗坏血酸涂层可以延长微生物的滞后时间，并在3°C的冷藏温度下将石榴假种皮的保存期限延长20天以上。总体而言，抗坏血酸包被的假种皮的感官评分也更高，即使在3°C下储存20天后，也可以接受。