Dr Olaniyi Amos Fawole determines
the nutritional content of
pomegranate arils.
Dr William Mavengere
assisted in developing
a harvest maturity
index for commercial
pomegranate fruit
cultivars in South Africa.
Dr Alemayehu Ambaw Tsige’s
research includes optimising
the design and performance
of ventilated packaging using
computational fluid dynamics,
exploring energy saving schemes
during refrigerated storage of
perishables, and spray applications
of plant control agents.
Dr Rebogile Mphahlele
investigated the
chemical and bioactive
compounds extracted
from different fruit
fractions of ‘Wonderful’
pomegranates. The
results of the study
highlighted the impact
of methods of extraction
on the quality of
pomegranate juice.
AgriKultuur |AgriCulture
Karen Munhuweyi
is developing active
packaging for whole and
fresh-cut pomegranate
fruit that can control
microbial spoilage.
Value-added material
from pomegranate
fruit waste with high
nutritional content and
potential for use in food
and beverage industries.
all influence quality.
Although the use of
liners minimised fruit
weight loss, it increased
resistance to airflow,
precooling time, energy
consumption and cooling
costs.
Matia Mukama (right), posing here
with Prof. Opara, investigated how
package design affects airflow
distribution and cooling rate during
forced air cooling of produce.
Cold room humidification
could potentially mitigate
extreme moisture loss
and maintain fruit quali-
ty while achieving faster
cooling. However, the
effect of humidification
on the mechanical integ-
rity of fireboard cartons
will have to be analysed
before this avenue can be
recommended.
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