Quality improvement and shelf life extension of pomegranate arils using edible coatings (aloe vera gel and pectin) during refrigerated storage

Ready to eat pomegranate arils can be a good alternative for fresh fruit consumption and increase consumer demand for pomegranate. In present study, we examined the effect of aloe vera gel at concentrations of 50 or 75 percent and pectin at concentrations 0.375 or 0.75 percent on shelf life and quality (ascorbic acid, titratable acidity, total soluble solids, pH, total phenolics, free radical scavenging activity, color and sensory characteristics) of pomegranate arils cultivar Shishe-Kab packed in plastic containers and kept in refrigerated storage at 5°C. Experiment was done in a completely randomized design with four replicates. The results showed a positive and significant effect of both used coatings on vitamin C content, titratable acidity, soluble solids, total polyphenols, antioxidants and free radicals scavenging activity during refrigerated storage compared with control. The results showed that pomegranate arils treated with pectin (0.75%) on the eighth day of storage had the maximum amount of ascorbic acid (17.82 mg per 100 g fruit fresh weight). Treated arils with pectin at both concentrations showed higher soluble solids. After 16 days of storage, treated arils with pectin had significant difference in inhibitory activity of free radicals compared to the control. The highest total phenol (63.3 mg gallic acid per liter) obtained in treated arils with aloe vera (75%) after 16 days of storage at 5 °C. From color properties viewpoint, treated arils with aloe vera (50%) had higher values after 8 days of storage compared to other treatments and control. However, treated arils with pectin (0.375%) had better organoleptic evaluation and longer shelf life compared to other treatments and control.