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

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.