Effect of pretreatments on the preservation of quality attributes of dried pomegranate arils during simulated retail conditions

Despite advances in packaging and treatment strategies, the shelf life of minimally processed pomegranate arils and whole fruit is limited. This study investigated the effects of chemical and blanching treatments on the keeping quality of dried pomegranate arils stored over six months. Fresh pomegranate arils were blanched for 20 s at 85 and 100°C, respectively. For chemical treatment, arils were dipped separately for 15 min in ascorbic acid and citric acid (CA) treatments at concentrations of 1.0 and 0.4%, respectively. Arils were then oven-dried at 60°C and stored in craft paper pouches at ambient conditions of 22-25°C and 55% relative humidity. The colour, texture and soluble solids:titratable acidity ratio (SS:TA) of dried arils were evaluated monthly. Aril adhesiveness decreased over time. Although SS:TA was highest for arils blanched at 100°C for 20 s, aril redness (a*) was highest in CA pretreated samples across the storage period. Dried arils may be stored for up to five months based on the parameters studied.