Title: Effects of water dipping of whole fruit on the microbial quality of minimally processed pomegranate (Punica granatum L.) arils during cold storage

Authors: Lizanne O'Grady; Gunnar Oliver Sigge; Oluwafemi James Caleb; Umezuruike Linus Opara

Addresses: Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa ' Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa ' Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602, South Africa; Department of Horticultural Engineering, Leibniz-Institute for Agricultural Engineering (ATB), D-14469 Potsdam, Germany ' Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa

Abstract: Water rinsing of fresh produce is a common practice prior to storage, as a form of sanitation process to remove field dust, dirt as well as spoilage and pathogenic spores. The effect of pre-storage water dipping of whole pomegranate fruit on the microbial quality of extracted pomegranate arils stored at 5°C and 95 ± 1.3% relative humidity (RH) for eight days was investigated. Total viable aerobic mesophillic bacteria, yeast and moulds were enumerated to quantify spoilage microorganisms, while Escherichia coli and Staphylococcus aureus were enumerated for general hygiene purposes. At day eight of storage yeast and moulds and total viable aerobic mesophillic bacteria count was 4.74 and 3.73 log cfu.g⁻¹, respectively. No growth of E. coli and S. aureus was observed. Water dipping treatment prior to storage had a significant influence on the microbial load (p < 0.05). Arils from 'dry-treatment' had the best keeping quality. Therefore, pre-storage water dipping of whole pomegranate fruit should be avoided.

Keywords: microbial quality; pre-treatment; pomegranate arils; water dipping; whole fruit rinsing; minimal processing; Punica granatum L.; cold storage; water rinsing; sanitation; food safety; aerobic mesophillic bacteria; yeast; moulds; spoilage microorganisms; Escherichia coli; Staphylococcus aureus; E. coli; S. aureus; hygiene.

DOI: 10.1504/IJPTI.2015.072435

International Journal of Postharvest Technology and Innovation, 2015 Vol.5 No.1, pp.1 - 7

Accepted: 05 Mar 2015
Published online: 13 Oct 2015 *

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