Effect of Antioxidants on Shelf Life and Quality of Minimally Processed Pomegranate Arils cv. Bhagwa Naik D. Ramesh1,*, Prasad D. Manohar2, Joshi Veena1, Padmavathamma A.S.1, Naik C. Syamraj3 1Department of Fruit Science, Dr. Y.S.R. Horticultural University, Hyderabad, India 2Post Harvest Technology Research Station, Rajendranagar, Hyderabad, India 3Department of Crop Physiology, Acharya N.G. Ranga Agricultural University, Hyderabad, India *email: naik.ramesh766@gmail.com
Online published on 2 January, 2017. Abstract Minimally processed pomegranate arils cv. Bhagwa, are washed with antioxidants viz., sodium hypochlorite (SH) 200 ppm, ascorbic acid (AA) 5000 ppm and citric acid (CA) 5000 ppm packed in open plastic cups then stored at 5°C to the best quality preservation. Arils washed with SH 200 ppm plus AA 5000 ppmrecorded lowest PLW, spoilage and increased shelf life up to 6 days over control of 4.33 days only. Hunter color Lab values (L*, a* & b*), TSS, brix-acid ratio, sugars, ascorbic acid were also recorded significantly highest in arils washed with SH 200 ppm plus AA 5000 ppm and the same treatment found to be superior with respect to the organoleptic attributes. Top Keywords Minimally processed pomegranate arils, washing, antioxidants, shelf life and quality. Top |