The effect of some edible coating treatments on shelf life of pomegranate arils cultivar “Malas-e Saveh”

Purpose: The purpose of this research was to evaluate various coatings for preserving the quality attributes of “Malas-e Saveh” pomegranate arils during storage. Research method: A bi-factorial experiment in frame of completely randomized design was conducted to compare eight coating treatments at two storage times (two and four weeks) with three replications. Findings: The highest pH and acidity was observed in the ascorbic acid treatment after four and two weeks of storage, respectively. The control after two weeks had the highest TSS and the nanosilicate container after four weeks had the highest taste index. The zero-day control had the highest vitamin C, while Aloe vera gel + chitosan and nanosilicate container after four weeks had the lowest. The zero-day control had the lowest total phenols but the highest total flavonoids and anthocyanins. Aloe vera gel, ascorbic acid and nanosilicate container after two weeks had the highest antioxidant activity, which first increased and then decreased with storage. The coatings did not significantly affect maintaining the L index or brightness of pomegranate arils. However, Aloe vera gel better maintained the (redness) and b (yellowness) indices. Aloe vera gel + ascorbic acid best preserved the sensory values closest to the zero-day control. Research limitations: None were found to report. Originality/Value: After comparing conventional coating materials with emerging options, this study revealed that Aloe vera gel alone or in combination with other coating materials was effective in preserving the quality of pomegranate arils during storage.

کلیدواژه ها:

aloe vera gel ، edible coatings ، Punica granatum